Balsamic Glaze

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, I suppose,  if you count patience.  I usually 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:
1 [16-18] oz. bottle of good balsamic vinegar [I used Monari Federzoni an import from Italy]
⅓ cup of granulated sugar

Directions:
Use a medium size heavy bottomed saucepan.  Pour the entire bottle of balsamic into the saucepan.  Add ⅓ 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.  The balsamic should gently bubble and reduce by ⅔ in volume and thicken to the consistency of syrup.

Simmer for 25-40 minutes.  There's no need to stir constantly, but, make an effort to stir periodically to prevent sticking.  Thebroad time span is because the amount of cooking time depends on how vigorously you allow the balsamic to bubble.  After it has reduced by ⅔ in volume test the thickness with a spoon.  If the glaze coats the back of the spoon turn off the burner and leave the saucepan on the stove for a few minutes.

After 5-10 minutes remove the pot from the stove and stir, stir, stir.  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 air tight container for up to 1 week.  It will continue to thicken as it cools. Warm to use after cooling, if needed.  Unbelievably delicious and simple!  Yield: Approximately ⅔ cup

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Balsamic Glaze

Servings: 2 /3 cup

Author: Melissa Sperka

Ingredients

• 1 [16-18] oz. bottle of good balsamic vinegar [I used Monari Federzoni an import from Italy]
• ⅓ cup of granulated sugar

Instructions

• Use a medium size heavy bottomed saucepan. Pour the entire bottle of balsamic into the saucepan. Add ⅓ 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 ⅔ in volume and thicken to the consistency of syrup.
• Simmer for 25-40 minutes. Stir periodically to prevent sticking.
• After it has reduced by ⅔ 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. You can use it immediately or store refrigerated in an air tight container for up to 1 week. It will continue to thicken as it cools,
• Warm after cooling if needed to thin.

Tried this recipe?Mention @melissassk or tag #melissassk!