Caramelised Balsamic Vinegar Recipe

Rosella Caramelised Balsamic

Last year with the bountiful harvest of Rosellas I started to experiment with different things. I thought the tart citrus flavour would work well as a salad dressing, and decided I’d like to try a caramelised balsamic.

It was a winner. So delicious and very simple to make.

I was devastated when hubby dropped the bottle a couple of months later and we lost the lot.


  • 2 cups of Rosellas intact – You could separate the calayx but I am lazy, or you could make this with dried calyxes as well.
  • 500ml of balsamic – I just used cheap Aldi brand. The first batch I did with a really nice balsamic and it was a lot tastier.
  • 1 cup of brown sugar


Pop all the ingredients into a saucepan and pop on a very low heat, bring to almost simmering point.

It will be quite ‘fumey’ so crack a window and don’t stick your head directly over it.

Let it reduce down slowly until it’s the consistency you want, I like it reduced to about half. It takes anywhere between 20-45 minutes. It thickens as it cools so test it on the back of a wooden spoon.

Once it’s ready sieve out the seed pods using a metal strainer and pop into a sterilised container and close up when still hot (I put it back into the vinegar jar the original vinegar came from.

Store in the fridge.

Serve on salads, bruschetta, use it as a glaze, drink it if you like. Seriously it’s so good.

Need rosella seeds? Get them here.

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