- ½ cup (120 ml) sherry vinegar
- ½ cup (120 ml) balsamic vinegar
- 2 star anise
- ¼ cup (60 ml) of brown sugar
- Combine all ingredients together in a sauce pan.
- Bring to a boil over medium-high heat.
- Simmer for 12-15 minutes, or until the reduction thickens and coats the back of your spoon.
- Remove from heat and cool at room temperature.
- Serve with Chinese five spice seared scallops with pineapple jam (see recipe).