Thank you, Maggie. Thank you for introducing me to this beautiful dark molasses-like syrup. It never occurred to me to make this, and it’s so simple too. It now sits in a bottle on my kitchen shelf, ready for anything.
Intensely flavored, balsamic glaze is simply a reduction of balsamic vinegar with a little sugar. Because of it’s sweetness, you can use on both savory and sweet foods.
I was so excited to try this on my roasted beets that I forgot the olive oil.
To make balsamic glaze, I doubled Maggie’s recipe and poured 2 cups of balsamic vinegar into a non-reactive, wide saucepan…
…followed by 4 tablespoons of brown sugar. Bring to a boil, then simmer on low until you end up with slightly less than half.
My first attempt at this glaze cooled much thicker than it should have. See how it looks like a balsamic taffy pull? I had gone too far on the reduction and turned it into a caramel. (It was a very sticky but delicious mistake!) If this happens to you, do not fret. Warm it up in a hot water bath or microwave, and put it back on the stove with a little bit of water. You can do this as long as you haven’t burnt it, and you’ll know if you’ve burnt it.
Ideally, the consistency should appear runny enough to drizzle and coat your spoon. Remember: it will be a little thicker once cooled.
Put it on your shelf where it will be ready and waiting, for roasted brussel sprouts, salmon, a hunk of parmesan cheese, strawberries & ice cream… And it’s delicious drizzled over purple, pink and orange beets with wasabi almonds and goat cheese.
It also makes a great homemade gift for a foodie friend, if you can bare to part with it.
Adapted from Maggie’s recipe.
- 2 cups balsamic vinegar
- 4 tablespoons brown sugar (substitution: agave nectar, honey or maple syrup)
- Combine ingredients in wide saucepan, bring to boil then lower heat to low. Simmer away, stirring constantly till the glaze coats your spoon.
- Pour into jar or bottle. Store at room temperature. Makes about a cup of balsamic glaze.
All photos styled and photographed by Jill Chen.
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