Balsamic Glaze

This two-ingredient balsamic glaze recipe is your pantry’s secret weapon. The simple reduction of balsamic vinegar and brown sugar or honey will leave you with a thick glaze and concentrated, complex sweet-sour flavor. When boiling the vinegar, be sure to turn on the vent or open a window, as the mixture is as fragrant as it is potent. Adding a sweetener is completely optional; the vinegar will naturally become more intense and a bit sweeter as it cooks down. If your reduction becomes too thick, simply add a dash of water to help loosen. Add this glaze to marinades, dressings or roasted vegetables (such as broccoli), or drizzle it over caprese salad or grilled peaches. Toss strawberries with a spoonful of balsamic glaze to enhance their flavor for strawberry shortcakes or strawberry pretzel pie. 

Ingredients

• 2 cups balsamic vinegar
• 0.25 cup light brown sugar or honey (optional)

Steps

1. Mix the vinegar and sugar (if using) together in a medium saucepan. Bring to a boil over high, then decrease the heat to maintain a strong simmer and cook until reduced by about half, 15 to 20 minutes. The reduction will lightly coat the back of a spoon when done and should be the consistency of maple syrup when cooled. (The mixture will thicken as it cools.)
2. Cool completely before using. Reduction will keep, refrigerated in an airtight container, for up to one month.