Balsamic Glaze

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I really love the sweet and tangy flavor of balsamic vinegar.  I love this balsamic glaze because the uses are so varied,  It can be used for desserts, drizzled on fresh fruits or cheese.  It also makes a quick and tangy salad dressing, and it's fabulous as a glaze for grilled beef, chicken or pork.  You can even use it as as a steak sauce, if you want.   I wanted to share with you the technique that I use to make my own balsamic glaze, that turns vinegar into a thick 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!

You'll need:

1 16-17 oz. bottle of good balsamic vinegar [I used Monari Federzoni an import from Italy]
1/3 cup of granulated sugar

Use a medium size heavy bottomed saucepan.  Pour the entire bottle of balsamic into the saucepan..


Add 1/3 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.  You want the balsamic to slowly bubble and reduce by 2/3 in volume and thicken to a syrup.


Simmer for 25-40 minutes.  There's no need to stir constantly, but, make an effort to stir periodically to prevent sticking.  The reason I give such a broad time span is because the amount of time really depends on how vigorously you allow the balsamic to bubble.  After it has reduced by 2/3 in volume, test the thickness with a spoon.  If the glaze coats the back of the spoon without running together, turn off the heat 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 later use.  It will continue to thicken as it cools, in fact, it becomes so thick, you'll have to warm it slightly to reuse after cooling.  Unbelievably delicious and simple!! Yield: Approximately 2/3 cup

Cook's note:You can store this glaze tightly covered in the refrigerator for up to one week.