Balsamic Glaze

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I made Balsamic Glaze a couple of weeks ago, and now I can finally tell you about it. My version is not a traditional balsamic reduction, this is a glaze with 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. I wonder if I will ever learn patience? lol

Thick, gooey Balsamic Glaze drizzled over pizza, meat, asparagus, or even ice cream adds just the right touch of tart and sweet! Pizza you say? Why yes, I drizzled this delicious glaze over my Grilled Peach and Arugula Pizza…..

More ways to use Balsamic Glaze:

Greek Burgers

drizzle over Tuscan Stuffed Pork Loin…..

Grilled Summer Squash Pizza

Sheet Pan Greek Chicken Dinner

I think Ree Drummond is the one that pours it over her ice cream, I haven’t tried that one yet, lol

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 is so easy, I didn’t even take any photos…shocking, I know. 😉

How to make Balsamic Glaze:

Bring vinegar and wine to a boil. Reduce heat 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.

Allow to cool before pouring into a glass jar. {We don’t want condensation diluting the glaze}

Glaze will last for months in the refrigerator. Vinegar kills bacteria, so it’s lasts a long time!

Enjoy!!

Balsamic Glaze

Thick, gooey Balsamic Glaze drizzled over pizza, meat, asparagus, or even ice cream adds just the right touch of tart and sweet!

5 from 1 vote

Print

Course: Condiment

Cuisine: Italian

Keyword: balsamic, vinegar, condiment, recipe, glaze

Cook Time: 1 hour 30 minutes

Servings: 1 cup

Calories: 637kcal

Author: Lisa Johnson

Ingredients

• 1 cup balsamic vinegar
• 1 cup red wine
• 1/4 cup dark brown sugar

Instructions

• Bring vinegar and wine to a boil. Reduce heat and simmer until reduced by half.
• Stir in the brown sugar, cook glaze at a rapid simmer until reduced by half.
• Allow to cool before pouring into a glass jar.
• Glaze will last for months in the refrigerator.

Notes

Beware: the vinegar smell is quite strong while it is simmering!!

I am guessing that the Nutrition Facts are for the entire recipe. I don't think it understands 1 cup in the serving size box.

Nutrition

Calories: 637kcal | Carbohydrates: 103g | Protein: 1g | Sodium: 83mg | Potassium: 663mg | Sugar: 92g | Calcium: 134mg | Iron: 3.3mg