If you've never had an truly aged balsamic vinegar drizzled over fruit or even on ice cream, you're missing out. It's a really delicious, sweet, and fruity treat—and it doesn't taste at all like you expect balsamic to taste. The trouble is that the good stuff is pretty expensive per bottle. Thankfully it's pretty easy to recreate at home if you have the ingredients.

Thanks for the folks at America's Test Kitchen, this technique will get you a tasty "aged" balsamic that you can use the same way you would use the expensive stuff. I put "aged" in quotes because it's not the same of course, but it's a good approximation. What you're really doing here is a rich balsamic reduction. The sugar and port will add some of the fruity, sweet flavor that aged balsamic develops on its own when it's aged for 12-15 years, and the slow simmer will bring it down to a nice, syrupy consistency.

I tried this myself this weekend (I keep a bottle of port on-hand for reductions and sauces, I suggest you do too!) and it worked like a charm. It's not quite the same as the expensive stuff, but it's definitely delicious, and close enough for the money you're saving that it's earned a place in my mental cookbook. One warning: when the video above says "slow simmer," they mean it. Keep an eye on your reduction so it doesn't bubble too much, and keep the heat really low. What do you think? Have another way to accomplish the same task? Give it a shot at home and let us know what you think!

How to Instantly Age Supermarket Balsamic Vinegar | America's Test Kitchen