Original Post: https://www.evolvingtable.com/balsamic-reduction/
Balsamic Glaze Recipe
Making a Balsamic Glaze recipe, without loads of added sugar, is as easy as reducing balsamic vinegar over low heat on the stovetop! With a few simple ingredients and tricks up your sleeve, you can have a naturally sweet, delicious glaze ready to use as a sauce or salad dressing!
Servings: 15 servings
Ingredients
- 1 cup balsamic vinegar of Modena
- 1-2 tablespoons honey optional
Instructions
- Add balsamic vinegar and sweetener, if using, to a medium-sized saucepan. Bring ingredients to a boil over high heat and then reduce heat to maintain a strong simmer.1 cup balsamic vinegar of Modena, 1-2 tablespoons honey
- Simmer uncovered for 12-15 minutes, or until the balsamic vinegar has reduced by ½. (This can take considerably longer if reducing more than 1 cup of vinegar.) The balsamic glaze will continue to thicken as it cools.
- Once it comes to room temperature, drizzle over your favorite foods or store in an airtight container for up to 6 months in the pantry.
Notes
- Serving size is for 2 teaspoons of balsamic reduction without added sweetener.
- Balsamic vinegar: Choose a a traditional balsamic vinegar from Modena.
- Sweetener: Only add a small amount of sweetener and then taste.
- Reducing: If you allow the vinegar to reduce too long it will harden when cooled.
- Storage: Once you have finished making your reduction of balsamic vinegar, let it come to room temperature completely before storing. Store it in an airtight jar at room temperature for up to 1 week or in the refrigerator for 1-2 months. Make sure you bring it to room temperature before serving if stored in the refrigerator.
Nutrition
Calories: 14kcal | Carbohydrates: 2g | Sodium: 3mg | Potassium: 19mg | Sugar: 2g | Calcium: 5mg | Iron: 0.1mg
