I've posted a recipe for Brussels Sprouts with Cranberries and a Balsamic reduction.
I thought I'd post the reduction recipe separately because it's great with Tomato, Mozzarella and Basil.
2 C Balsamic Vinegar
Boil over medium low heat in a small saucepan
Cook for about 10 - 20 minutes, it will begin to turn into a thick glaze
Remove to a bowl or Salad Dressing Cruet
Drizzle over slices of Tomato and Mozzarella Cheese slices topped with fresh Basil leaves.
Peace in the Kitchen!