1 cup Port wine — Tawny or Ruby
1 cup balsamic vinegar
1 Vanilla Bean, sliced lengthwise
1/2 cup granulated sugar or agave, coconut or rice syrup
In a heavy, medium saucepan, add wine, vinegar and vanilla bean. Bring almost to a boil and then reduce to a medium simmer for 15 minutes. Add sugar and continue to simmer until it begins to thicken and coats the back of a spoon. Remove from heat, cool, and pour into a glass container, keeping the vanilla bean with the glaze.