I have recently perfected a two ingredient concoction using a cup of balsamic vinegar and a quarter cup of brown sugar. This sweet and tangy mixture is the star of my Homemade Balsamic Glaze recipes for salads, bruschetta and sandwiches. Its unique flavor leaves me eager to share more.

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I recently discovered a simple yet amazing way to transform just 1 cup balsamic vinegar and a humble 1/4 cup brown sugar into a rich, tangy glaze that can completely elevate your meals. I never thought that such a simple reduction could pack so much flavour until I tried this recipe.

Its sweet and tangy profile makes it perfect for drizzling over salads, bruschetta, flatbread or even sandwiches. I love how this homemade balsamic glaze recipe shows that even a 2-ingredient creation can deliver a gourmet punch.

I experimented a bit with other recipes using balsamic vinegar glazes before, and none of them had the depth of this one. Its ease and versatility make it a go-to for anyone who enjoys a quick yet delicious twist on their favorite dishes.

Trust me when I say that this balsamic reduction recipe is something you’ll want to keep in your cooking repertoire.

Why I Like this Recipe

I love this recipe because it’s super simple to make and doesn’t require a lot of ingredients. I like how the balsamic vinegar combined with the brown sugar turns into a glaze that’s both sweet and tangy. The process of cooking it on the stove gives me a little thrill since I have to watch it so it doesn’t burn, which makes me feel like I’m really in control. And finally, the final glaze that coats the back of a spoon is just the perfect consistency to drizzle over my salads and bruschetta.

Ingredients

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Balsamic vinegar provides a tangy, acidic kick and rich antioxidants that boost flavor.
Its deep, complex taste brightens dishes and balances the sweetness of the glaze.
This vinegar, even though its low in protein and fiber, elevates your cooking style.
Brown sugar brings natural sweetness, mellowing the sharp tang of the vinegar.
It is a carbohydrate source that adds rich flavor but lacks essential nutrients.
Mixing these two ingredients creates a perfect balance between sour and sweet.
The glaze, when drizzled, transforms ordinary dishes into delicious works of art.
A modest pinch of salt or herbs can further enhance the flavor profile.

Ingredient Quantities

1 cup balsamic vinegar

1/4 cup brown sugar

How to Make this

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1. Pour the cup of balsamic vinegar and 1/4 cup brown sugar into a small saucepan.

2. Put the pan on medium heat and stir gently until the sugar starts to dissolve.

3. Let the mixture come to a light boil then reduce the heat to low.

4. Allow the mixture to simmer, stirring from time to time so it doesnt stick or burn.

5. Notice the glaze slowly reducing in liquid, it should take about 10 to 15 minutes.

6. Keep an eye on it because it thickens fast at the end so don’t walk away.

7. Once it gets sticky and coats the back of a spoon, remove it off the heat.

8. Let it cool down while it thickens a bit more before drizzling it on your salad or bruschetta.

Equipment Needed

1. Small saucepan
2. Stove
3. Measuring cups (for both the vinegar and brown sugar)
4. Wooden spoon (for stirring)
5. Timer or clock (to keep track of the simmering time)

FAQ

What exactly is balsamic glaze?
It's made by reducing balsamic vinegar and brown sugar until it thickens enough to coat food. It gives you a sweet and tangy kick thats great on salads, meats and even fruit.

Can I adjust the sweetness?
Sure, if you like it sweeter you can add a bit more brown sugar during cooking. If you prefer less sweetness, use a little less and let the vinegar shine thru.

How long does it take to make?
Typically, it takes around 15 to 20 minutes on medium heat. Just keep an eye on it, as you dont want it to burn or get too thick.

How do I store leftovers?
Let the glaze cool completely then keep it in an airtight container in the fridge. It should last for a couple of weeks, just reheat a bit if needed.

Can I add extra flavors?
Yep, many people like a twist so you can throw in things like garlic or even herbs during the reduction process to spice it up.

Balsamic Glaze Recipe Substitutions and Variations

Balsamic Vinegar: You can try substituting red wine vinegar mixed with a bit of extra sugar to bring in the depth and tanginess. Sometimes apple cider vinegar with a tiny splash of honey works too.
Brown Sugar: Instead of brown sugar, you can swap in coconut sugar or demerara sugar which will give you a similar rich flavor with a hint of molasses. Even a mix of white sugar with molasses can do the trick if you’re in a pinch.

Pro Tips

• When the glaz is coming to the end of its cook time, try stirring it more frequently so it doesn’t stick or burn. This is super important since it thickens really quick at the end.

• Pay close attention to the heat; it’s easiest to burn the sugar if the heat is too high. If you see it dancing to a hard boil, lower the heat immediately.

• Once it’s cooked, letting it sit off the heat is key. The glaze will continue thickening as it cools, so don’t rush drizzling it on your dish.

• If you want to get creative, a tiny pinch of salt can bring out the flavors even more, offering a nice balance to the sweetness of the brown sugar.

Balsamic Glaze Recipe

Recipe by Toni Baldesera

0.0 from 0 votes

Servings

servings

Calories

kcal

Equipment: 1. Small saucepan
2. Stove
3. Measuring cups (for both the vinegar and brown sugar)
4. Wooden spoon (for stirring)
5. Timer or clock (to keep track of the simmering time)

Ingredients

1 cup balsamic vinegar
1/4 cup brown sugar

Directions

Pour the cup of balsamic vinegar and 1/4 cup brown sugar into a small saucepan.
Put the pan on medium heat and stir gently until the sugar starts to dissolve.
Let the mixture come to a light boil then reduce the heat to low.
Allow the mixture to simmer, stirring from time to time so it doesnt stick or burn.
Notice the glaze slowly reducing in liquid, it should take about 10 to 15 minutes.
Keep an eye on it because it thickens fast at the end so don't walk away.
Once it gets sticky and coats the back of a spoon, remove it off the heat.
Let it cool down while it thickens a bit more before drizzling it on your salad or bruschetta.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.