Faux Balsamico

• 2 tablespoons white sugar
• 3 cups balsamic salad vinegar
• 2 juniper berries, cut in half
• 1/2 inch vanilla bean, split
• 20 needles fresh rosemary
• 2 black peppercorns
• 6 raisins
• 1/4 teaspoon dried fig
• 1/4 inch piece of dried star anise
• 1 tablespoon honey
• 18 teaspoon molasses, optional
• Worcestershire sauce, optional

1. In a heavy-bottom skillet over medium high heat, combine sugar with 1 tablespoon water, and simmer until mixture is dark caramel but not burned, 2 to 3 minutes.
2. Remove from heat, and add 1 cup vinegar.
3. Lower heat, and simmer until mixture is a very thick syrup, about 12 minutes.
4. Carefully add another cup of vinegar, stirring constantly and scraping the syrup to incorporate it.
5. Add juniper, vanilla bean, rosemary, black peppercorn, raisins, fig, star anise and remaining cup of vinegar and continue simmering until liquid is reduced to about 1 1/2 cups, 20 to 30 minutes.
6. Add honey, bring to a simmer and remove from heat.
7. Cool to room temperature.
8. Taste and adjust flavor with the molasses (for a darker, caramel tone) or Worcestershire sauce (to enhance the spice tone).
9. Strain.

white sugar, balsamic salad vinegar, berries, vanilla bean, rosemary, black peppercorns, raisins, anise, honey, molasses, worcestershire sauce

Taken from cooking.nytimes.com/recipes/7532 (may not work)