Chocolate Balsamic Vinegar

by Katie of:
 (yields 2 cups)
2 c. balsamic vinegar
1 c. water
1/2 c. brown sugar
1/2 c. cocoa powder
1/4 t. salt
1 1/2 t. vanilla

Put vinegar into small sauce pan.  Reduce the mixture by half over low heat, about 15 minutes.  When it's done, the mixture will coat the back of a spoon. Cool.
In another sauce pan, add brown sugar and salt into water and bring to a simmer. Reduce the heat to low and add cocoa, stirring until a syrup begins to thicken. Remove from heat and add vanilla. Set aside to cool.  Once cooled, add the 2 mixtures together, whisking until smooth.  Cool and syphon into container.
Ideas for use:
*Spoon over angel food cake, pound cake or short cake topped with strawberries or cherrie, ice cream or fresh whipped cream or both!
*Use as a glaze for roasted pork loin (add chopped rosemary and chilies)
*Saute mushrooms and drizzle over top and stir in
Drizzle over pungent cheeses
Add chilies and use as a topping for meatloaf
Add to red sauces for a hmmm factor (like Mexican mole uses chocolate)
Add a small amount of espresso and use for steak marinade