- 1 cup Purple Cane Road Root Beer
- 1 cup balsamic vinegar
- Combine ingredients in nonstick saucepan over high heat, stirring constantly, until sauce is reduced by half and coats a spoon; about 7-10 minutes.
- Serve over salmon, chicken, pork or steak.
Recipe developed for Edible Omaha by Julie Kolpin and Mary Oswald