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My review
Balsamic Glaze
Sally J.
"This glaze is a must-have accompaniment to drizzle over fish, poultry, vegetables, pastas, 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 glaze to dishes you will become addicted and crave its intense flavor."
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Ingredients
25 m servings 73 calsOriginal recipe yields 10 servings (1 cup)
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Directions
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Prep
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Ready In
- Mix balsamic vinegar with brown sugar in a saucepan over medium heat, stirring constantly until sugar has dissolved. Bring to a boil, reduce heat to low, and simmer until glaze is reduced by half, about 20 minutes. Glaze should coat the back of a spoon. Let cool and pour into a jar with a lid; store in refrigerator.
Footnotes
- Cook's Note:
- Substitute raspberry or any other flavored balsamic vinegar to suite 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 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 salad with toasted nuts, dried cranberries or fresh strawberries.
Nutrition Facts
Per Serving: 73 calories; 0.1 g fat; 18.2 g carbohydrates; 0.2 g protein; 0 mg cholesterol; 15 mg sodium. Full nutrition
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Reviews
Read all reviews 5768 Ratings
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Most helpful positive review
9/3/2012
This was awesome!!! I did exactly as the recipe stated and my family raved about it. The only thing that I would specify is when it just coats the spoon you need to take some and put it on a p...
Most helpful critical review
6/29/2013
I tried this cause we have had it before but couldnt locate the recipe...it DOESNT thicken ...unlike the recipe I cant find! Simmered for 40 mins and still like water...the other recipe thickene...
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9/3/2012
This was awesome!!! I did exactly as the recipe stated and my family raved about it. The only thing that I would specify is when it just coats the spoon you need to take some and put it on a p...
11/20/2012
I really like the glaze and plan to serve it as a side with roasted veggies at a pre-Thanksgiving dinner. However, this recipe should come with some kind of bio-hazard warning. Be aware that M...
9/20/2012
Yummy! I added about 2 tablespoons of butter and it was even better. Perfect over all the summer tomatoes we have right now.
6/29/2013
I tried this cause we have had it before but couldnt locate the recipe...it DOESNT thicken ...unlike the recipe I cant find! Simmered for 40 mins and still like water...the other recipe thickene...
9/22/2013
To recreate Nonna Pia's excellent balsamic reduction I bumped up the brown sugar to between 1 and 1 1/4 cups - depending on how sweet you like the glaze. Also, I added three whole sprigs of ros...
4/26/2013
This was the first time I've ever made a balsamic reduction and like the one reviewer I added a pat of butter and it made it very silky and delicious. And my kids totally agree with Roni's revi...
2/24/2014
Thanks for sharing this recipe with the cooking community! I made the recipe with 1/2 c Splenda Brown Sugar AND 1/2 c honey. I then drizzled a few tablespoons of cooled glace over sliced tomat...
5/2/2016
I did not reduce in a pan, I cover this over boneless skinless chicken breast and place in crock pot. Cook 6 to 7 hrs on low. The smell in the house is amazing and our entire family tears it up...