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Balsamic Glaze is a thick, silky smooth, sweet and tart reduction of balsamic vinegar. It is the perfect grilling sauce to brush onto meats, chicken, fish, and vegetables. My version varies from the traditional balsamic reduction, this version is cooked down with the addition of red wine and sugar…Yum!!
This image is not doing this yummy Balsamic Glaze justice! It was still warm so it doesn’t show how thick it actually turned out. Check out the images below to see what it looks like when cooled.
What is Balsamic Glaze used for?
This thick, gooey Balsamic Glaze is delicious drizzled over Grilled Peach and Arugula Pizza, Greek Burgers, Tuscan Stuffed Pork Loin, Sheet Pan Greek Chicken Dinner, Asparagus, fresh fruit or even ice cream, it adds just the right touch of tart and sweet!
This Balsamic Glaze is really simple to prepare, but it will take a bit of time to reduce…and the smell of simmering vinegar may knock you off your feet.
This recipe is so easy, I didn’t even take any step-by-step photos!
How to make Balsamic Glaze:
Bring vinegar and wine to a boil. Reduce heat to medium-low and simmer until reduced by half, 30 minutes or so.
Stir in the brown sugar, cook glaze at a rapid simmer until reduced by half.
Remove from heat and allow to cool before pouring into a glass jar.
Glaze will last for a couple of months in the refrigerator. Vinegar kills bacteria, so it’s lasts a long time!
- 1 cup balsamic vinegar
- 1 cup red wine
- .25 cup dark brown sugar
- Bring vinegar and wine to a boil. Reduce heat to medium-low and simmer until reduced by half.
- Stir in the brown sugar, cook glaze at a rapid simmer until reduced by half.
- Remove from heat and allow to cool before pouring into a glass jar.
- Glaze will last for a couple of months in the refrigerator.
- The vinegar smell is quite strong while it is simmering!
- This glaze thickens as it cools.