Balsamic cream - you can also make it yourself

With certain things I don't even think about the possibility of making them myself... until they catch my eye and I just have to try - in this case a sensational success that I would like to share with you: homemade balsamic glaze.

Spring, when salads, fresh vegetables and fruit are back in season, is the best time for this recipe. It is the confetti on every dish and makes everything a touch more interesting, full-bodied, or perhaps simply more Italian.

In this case, it all depends on the quality of the ingredients, because vinegar is by no means vinegar. I would advise you to buy a particularly high-quality product for the balsamic cream - the same applies to the other ingredients, of course.

So if you've now scoured the organic or farm stores you trust and bought the perfect vinegar and fruit juice, including honey, you're ready to get started.

I don't think I need to point out to you that this deliciousness filled in glass bottles or jars is a particularly nice gift for any Easter snack.

What we need

½ l vinegar (white wine, apple, raspberry or other types of fruit to taste)

½ l fruit juice (dark, i.e. currant, dark grape, etc. for dark cream, light, i.e. pear, apple, peach, etc. for light cream)

2 tablespoons honey

To taste: cloves, thyme, cinnamon, nutmeg, chili, dark chocolate

🍇 Put all the ingredients, including the spices but excluding the chocolate, into a pan

🍇 Keep stirring and bring to the boil

🍇 Simmer over a low heat for 2 hours under supervision

🍇 Remove the spices after one hour

🍇 Once a syrupy consistency has been achieved, add chocolate to taste (for an absolute kick)

🍇 Cool down and fill

Have fun!