Balsamic reduction is a thick, syrupy condiment made by simmering balsamic vinegar over low heat until it reduces and concentrates in flavor. It's often confused with saba (also called vincotto), a similar-looking syrup made by cooking down grape must directly without ever fermenting into vinegar; the two are related in spirit but not the same product. Balsamic reduction is used across Italian and Mediterranean cooking as a finishing drizzle over salads, grilled meats, roasted vegetables, and fresh fruit, with concentrated flavors of caramel and molasses depending on how far it's reduced. It pairs well with cheeses like Parmesan or goat cheese and fresh fruit such as strawberries, figs, and pears, and can be used to glaze roasted vegetables, finish pizza, or build into marinades and dressings.