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Balsamic Glaze

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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!!

Balsamic Glaze in a square bottle sitting on a white plate with a spoon spilling additional glaze onto the plate.

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!

Grilled Peach and Arugula Pizza topped with goat cheese and drizzled with balsamic glaze | cookingwithcurls.com

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.

Moist and tender Tuscan Stuffed Pork Loin served on a bed of creamy polenta and drizzled with balsamic glaze that is perfect for any special occasion cookingwithcurls.com #EntertainandPair #ad

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!

Enjoy!!

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

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 Rate
Course: Condiment
Cuisine: Italian
Keyword: balsamic, vinegar, condiment, recipe, glaze
Cook Time: 1 hour 30 minutes
Servings: 16 Servings
Calories: 40kcal
Author: Lisa Johnson

Ingredients

  • 1 cup balsamic vinegar
  • 1 cup red wine
  • .25 cup dark brown sugar

Instructions

  • 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.

Notes

  • The vinegar smell is quite strong while it is simmering!
  • This glaze thickens as it cools.

Nutrition

Calories: 40kcal | Carbohydrates: 6g | Protein: 1g | Sodium: 5mg | Potassium: 41mg | Sugar: 6g | Vitamin A: 1IU | Calcium: 8mg | Iron: 1mg

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