Stephanie got this recipe from a recent grad of Johnson and Wales. It is easy and tastes wonderful.
2 cups balsamic vinegar (not expensive)
2 cups Port wine
Place vinegar and wine in a heavy bottom saucepan. Heat at medium high until simmering; lower temp slightly and reduce liquid by 50-75% (4 cups turns into 1-2 cups). The longer it reduces, the thicker and sweeter it becomes. Serve drizzled on fresh tomatoes and mozzarella, sliced strawberries, ice cream, or straight from a spoon.