Balsamic Glaze


This balsamic glaze is a must-have accompaniment to drizzle over fish, poultry, vegetables, pasta, salads, and even fruit. It can turn any dish from ordinary to extraordinary with its perfectly balanced, intense flavor of sweet and tangy. It adds a beautiful, deep pop of color to any dish to create a perfect, professional presentation. I make a large batch and have it on hand in the fridge at all times. Once you start adding this balsamic glaze to dishes you will become addicted and crave its intense flavor.

Prep Time:
5 mins
Cook Time:
20 mins
Total Time:
25 mins
1 cup
Balsamic Glaze


  • 2 cups balsamic vinegar

  • ½ cup brown sugar


  1. Mix balsamic vinegar with brown sugar in a saucepan over medium heat, stirring constantly until sugar has dissolved. Bring to a boil.

  2. Reduce heat to low and simmer until glaze is reduced by half and coats the back of a spoon, about 20 minutes.

  3. Let cool, then pour into a lidded jar. Seal and store in the refrigerator.

Cook's Note:

Substitute raspberry or any other flavored balsamic vinegar to suit your taste. Or, instead of brown sugar, substitute molasses, honey, maple syrup, or agave nectar. The flavor is intense and should be used as a drizzle. Some of my favorite ways to serve it are with gorgonzola cheese and green onions, on pasta or portobello mushrooms, on grilled beets and carrots, with salmon or pork, or as a dressing on a salad with toasted nuts, dried cranberries, or fresh strawberries.

Nutrition Facts (per serving)

73 Calories
0g Fat
18g Carbs
0g Protein
Nutrition Facts
Servings Per Recipe 10
Calories 73
% Daily Value *
Total Fat 0g 0%
Sodium 15mg 1%
Total Carbohydrate 18g 7%
Total Sugars 18g
Protein 0g
Vitamin C 0mg 2%
Calcium 24mg 2%
Iron 1mg 3%
Potassium 53mg 1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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