Guinness reduction sauce reminds me of balsamic vinegar without the "tang." It's a very simple recipe but takes some patience while the sauce heats and becomes deliciously syrupy. Drizzle some into olive oil and then dip baguettes and enjoy!
1 Cup Guinness
1 Cup brown sugar, lightly packed
When you store this Guinness reduction sauce in the fridge, it thickens up. This is a good thing.
Enjoy! - The Recipe Wench
This is so simple you barely need a "recipe" --
Heat the Guinness and brown sugar in a sauce pan over medium heat.
Stir continuously until sugar has dissolved and mixture has started to bubble.
Reduce heat to low and allow mixture to simmer for about 45 minutes, stirring occasionally. Be patient -- it's so worth it!
I suggest you pay close attention to this mixture as it is simmering. Since there is so much sugar, there is the likelihood of it burning.
Also, I found that at times the mixture would start to rise to the top of the sauce pan (maybe my saucepan should have been larger). If that happens to you, just remove the pan from the heat until the mixture backs down. Lowering the heat will help too.