Homemade Balsamic Glaze

Picking up balsamic glaze with a spoon to show the dark color and thick consistency of the reduction.

Course: Condiment

Cuisine: European, Italian

Diet: Gluten Free, Vegan, Vegetarian

Prep Time: 5

Cook Time: 30

Cooling time (inactive): 20

Total Time: 55

Servings: servings

Calories: 42kcal

Author: Dini Kodippili

This sweet, tangy, molassey, delicious balsamic glaze is probably the most versatile condiment you could make with just 2 simple ingredients! Perfect for savory and sweet dishes, and easy to add even more flavor with optional ingredients.

EASY - Super easy and adaptable recipe. This glaze can be used in so many different ways to pair with appetizers, salads, main meals, and desserts.

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Ingredients

500 mL balsamic vinegar IGP supermarket-grade, 2 cups
50 - 75 g brown sugar ¼ - scant ½ cup, (adjust to your taste - more for a sweeter version)

Optional ingredients

2 dried chili to add spice
50 g raspberry or strawberry to add a little fruity flavor

Instructions

Place the balsamic vinegar and sugar in a pot. Make sure there is enough room in the pot for the syrup to bubble up.
500 mL balsamic vinegar, 50 - 75 g brown sugar
Optional - add any other optional ingredients to infuse and flavor the vinegar.
2 dried chili, 50 g raspberry or strawberry
Heat over medium heat and stir to dissolve the sugar. Keep heating the mix to bring it to a boil.
Lower the heat so you can control the reduction rate of the vinegar. Also make sure to turn on your exhaust fan, since the balsamic vinegar will have a strong aroma as it cooks down (proper ventilation is highly recommended).
Whisk frequently and cook the vinegar until it has reduced by 50% (about 1 cup).
This takes about 20 - 30 minutes for me, but the time will depend on whether you use a larger / smaller pot and the stovetop heat. Keep an eye on the reduction so you can monitor it. If it evaporates too quickly, and you leave it unattended, the syrup could burn.
Turn off the stove and taste the vinegar reduction - make sure to let it cool down before you taste as this will be very hot. You can add more sugar if you like, and if the reduction is too sweet, add a little balsamic vinegar to counter the sweetness.
Allow the syrup to cool down further. If you added any flavoring ingredients, strain the mixture to remove the additions after 20 - 30 minutes of cooling.
Once the vinegar syrup has mostly cooled down, transfer it to a jar or container. Keep it in the fridge to cool down completely.
Use the balsamic syrup while slightly warm, or at room temperature, or chilled.

Notes

Note about glaze consistency

If the syrup is too thick after cooling down, you can add just a little water to get the consistency you prefer.

If the syrup is too thin after cooling down, the syrup must be cooked further to thicken.

This will last in an airtight container in the fridge for about 1 month.

Note about sugar

I recommend adding at least 50 g / ¼ cup of sugar (per 2 cups), as this will help thicken the vinegar without having to cook the mixture for too long.

If you choose to leave out the sugar, the balsamic vinegar must be cooked longer to reduce further, to about ½ - ¾ cup.

Nutrition