- In a small saucepan, bring the balsamic vinegar to a simmer, stirring occasionally. This is where the patience comes in...you don't want to burn the balsamic, so watch and stir occasionally until it has almost reduced by half. Add the fresh blueberries and simmer for another minute or so - you'll see them plump up and pop. The reduction should coat the back of a spoon. The longer you let the balsamic vinegar simmer, the thicket it will get, but be careful not to overdo it!
*Your balsamic reduction will last for at least 3 month in the refrigerator as long as you have it properly sealed in an airtight container. If it hardens after being refrigerated just place the container in a bowl filled with warm water to liquefy and warm. Don't throw out the goodness!