Home » Italian » Balsamic Glaze

Balsamic Glaze

This homemade Balsamic Glaze can be drizzled on fresh fruit, served as an appetizer with crostini or used as a glaze for grilling beef, pork and chicken.

how to make Balsamic Glaze

Easy Balsamic Glaze Recipe

I really love the sweet and tangy flavor of balsamic vinegar. I love this balsamic glaze because the uses are so varied,  It can be used for desserts, drizzled on fresh fruits or cheese. It also makes a quick and tangy salad dressing, and it’s fabulous as a glaze for grilled beef, chicken or pork. You can even use it as as a steak sauce, if you want.

balsamic glaze

Sweet Balsamic Glaze for Salads Appetizers and More

I wanted to share with you the technique that I use to make my own balsamic glaze, that turns vinegar into a thick sweet and tangy syrup that is truly like liquid gold!  It requires only two ingredients well, three if you count patience. You can prepare this glaze ahead of time and simply warm it slightly in the microwave to thin it for drizzling. By reducing the vinegar in volume it becomes a thick, decadent syrup with a sweet and tangy bite and a smooth finish. Beautiful!

  • Ingredients you’ll need to make homemade Balsamic Glaze: One16-18 oz. bottle of good balsamic vinegar and 1/3 cup of granulated sugar
  • Kitchen tools you’ll need: Large saucepan, spoon and measuring cup.
  • (Scroll down for full printable recipe.)
  • Vinegar – Use a medium size heavy bottomed saucepan. Pour the entire bottle of balsamic into the saucepan. Add 1/3 cup of granulated sugar to the vinegar. Stir until the sugar has completely dissolved.
  • Boil – Bring the balsamic to a boil then lower the heat to a simmer.
  • Reduce – Allow the balsamic to gently bubble and reduce by 2/3 in volume and thicken to the consistency of syrup.
  • This will take 30-40 minutes maybe longer depending on how gently it boils. Stir periodically to prevent sticking.
  • Test Thickness – After it has reduced by 2/3 in volume test the thickness with a spoon. If the glaze coats the back of the spoon turn the burner off and leave the saucepan on the stove for a few minutes. After 5-10 minutes remove the pot from the stove and stir.
  • Cool – Allow the glaze to cool for an additional 5-10 minutes away from the heat. The glaze should resemble a thick syrup.
  • You can use it immediately or store refrigerated in an airtight container for up to 1 week. It will continue to thicken as it cools.
  • Warm after cooling if needed to thin.
how to make Balsamic Glaze

More Sauces an d Condiments to Make

Thanks for visiting come back soon!

Disclosure ~ If  a purchase is made using one of the affiliate links on this website we may earn a small commission at no additional cost to you. Thank you!
Helpful Kitchen Items:

Balsamic Glaze

Prep Time2 minutes
Cook Time30 minutes
Cooling time15 minutes
Total Time47 minutes
Course: Condiment
Cuisine: American, Italian Inspired, Southern
Keyword: balsamic-glaze-recipe
Servings: 1 cup
Calories: 259kcal
Author: Melissa Sperka

Ingredients

  • 1 16-18 oz bottle of good balsamic vinegar [I used Monari Federzoni an import from Italy]
  • 1/3 cup granulated sugar

Instructions

  • Use a medium size heavy bottomed saucepan. Pour the entire bottle of balsamic into the saucepan. Add 1/3 cup of granulated sugar to the vinegar. Stir until the sugar has completely dissolved.
  • Bring the balsamic to a boil, then lower the heat to a simmer. Allow the balsamic to gently bubble and reduce by 2/3 in volume and thicken to the consistency of syrup.
  • Simmer for 30-40 minutes. Stir periodically to prevent sticking.
  • After it has reduced by 2/3 in volume test the thickness with a spoon. If the glaze coats the back of the spoon turn the burner off and leave the saucepan on the stove for a few minutes.
  • After 5-10 minutes remove the pot from the stove and stir.
  • Allow the glaze to cool for an additional 5-10 minutes away from the heat. The glaze should resemble a thick syrup. It will continue to thicken as it cools. You can use it immediately or store refrigerated in an airtight container for up to 1 week.
  • Warm after cooling if needed to thin.

Nutrition

Serving: 1batch | Calories: 259kcal | Carbohydrates: 67g | Sodium: 1mg | Potassium: 2mg | Sugar: 67g | Calcium: 1mg | Iron: 1mg
Tried this recipe?Mention @melissassk or tag #melissassk!

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating