I crafted this recipe that converts 1 cup balsamic vinegar and 1/4 cup granulated sugar into a sweet, tangy glaze that enhances simple dishes elegantly. My Homemade Balsamic Glaze offers a natural balance that complements salads, bruschetta and sandwiches with its deep flavor. It brings versatility to your culinary routine.

Jump to Recipe

I’m excited to share one of my favorite homemade recipes that’s as simple as it is delicious. I’ve always loved making my own balsamic glaze because it’s so versatile and easy to whip up.

All you need is 1 cup balsamic vinegar and 1/4 cup granulated sugar to create a sweet and tangy glaze perfect for drizzling over a salad, bruschetta, flatbread or even sandwiches. I’ve tried recipes using balsamic glaze before, but this one stands out because it’s incredibly straightforward and totally adaptable.

The way the vinegar and sugar reduce together to form a syrup-like consistency is magical. It’s a great homemade twist to your regular dressing recipes and works as a perfect finishing touch for any dish where a reduced balsamic glaze adds that extra zing.

Trust me, once you try making this, you’ll wonder why you ever bought a store-bought version.

Why I Like this Recipe

I like this recipe for a few reasons. First, I love how simple it is. With only two ingredients, I dont have to worry about a million things while cooking and the sweet and tangy flavor just comes together perfectly. Second, I appreciate that it’s super versatile. I can drizzle it over a salad, some bruschetta or even on flatbread and sandwiches, which makes it a real lifesaver when i’m in a rush to add some flavor. Finally, I like that the process is almost foolproof. Even if im a bit clumsy in the kitchen, the steps are straightforward enough that i usually end up with a delicious glaze that really elevates my meal.

This 2 ingredient balsamic glaze recipe is just perfect. I start with a cup of balsamic vinegar and mix it with a quarter cup of granulated sugar in a small saucepan. Then, as i heat it up on medium and let it simmer, i stir it until the sugar begins to dissolve. Once it starts to bubble, i lower the heat so it continues bubbling gently and just keeps stirring occasionally until it gets to a syrupy consistency after about 10-15 minutes of reducing by half. I have to watch it closely so it doesnt burn, but when it’s done and cools down a bit, it thickens even more. I love drizzling it on my salads or sandwiches – it always adds that extra punch of flavor that makes my meal special.

Ingredients

Print Recipe (No Advertisments)

Balsamic vinegar delivers a tangy flavor with healthfull antioxidants and natural acids.
Its acidity offers a bright kick that cut through rich foods.
Balsamic vinegar is key to achieving the glaze’s deep, complex taste.
Granulated sugar brings a sweet, crystalline touch that balances the sourness.
Sugar provides essential carbohydrates that deliver quick energy in desserts.
It helps in creatin a syrupy consistency as it reduces and thickens.
The sweet and sour mix develops a glaze with balanced flavor notes.
This glaze enhances salads, meats, and roasted vegetables with a zing.
The timeless combo of tang and sweetness makes it a versatile recipe.

Ingredient Quantities

1 cup balsamic vinegar

1/4 cup granulated sugar

How to Make this

Print Recipe (No Advertisments)

1. Pour 1 cup of balsamic vinegar into a small saucepan and add 1/4 cup granulated sugar.

2. Stir them together until the sugar starts to dissolve a bit.

3. Set the stove on medium heat and bring the mixture to a light simmer.

4. Once it starts simmering, lower the heat so it continues to bubble gently.

5. Stir occasionally to make sure the sugar is fully dissolved.

6. Let it simmer for about 10-15 minutes until it reduces by half and gets a thicker consistency.

7. Keep an eye on it because it can burn if left too long.

8. Remove the pan from the heat once its consistency is like a syrup.

9. Allow the glaze to cool down, it will get even thicker as it cools.

10. Drizzle over your salad, bruschetta, flatbread or sandwiches and enjoy!

Equipment Needed

1. Measuring cup (for the 1 cup balsamic vinegar)
2. Measuring cup or spoon (to measure out the 1/4 cup granulated sugar)
3. Small saucepan (make sure it heats well on your stove)
4. Stirring utensil like a spoon or whisk (to mix the vinegar and sugar)
5. A timer (to keep track of the 10-15 minute reduction time)

FAQ

Q: How long do I need to simmer the balsamic glaze? A: You want to simmer it on medium heat for about 15 to 20 minutes until it thickens and reduces in volume.

Q: Can I tweak the sweetness in this recipe? A: Sure, if you like it sweeter, you can add a little extra sugar, but be careful not to overdo it cause it might become too syrupy.

Q: Is granulated sugar a must or can I use something else? A: You can try using brown sugar if you want a slight caramel flavor, but the results might be a bit different.

Q: How should I store the balsamic glaze? A: Once its cooled down, store it in a sealable jar in the fridge for 1 to 2 weeks for best quality.

Q: Can I reheat the glaze if it gets too thick? A: Yup, just warm it up slowly over low heat and stir till it loosens up again, making sure it stays smooth.

Balsamic Glaze Recipe Substitutions and Variations

If you dont have balsamic vinegar, try using red wine vinegar plus a little honey to get that sweet, tangy flavor similar to balsamic.
Another option for balsamic vinegar is apple cider vinegar mixed with a pinch of molasses, which can help mimic the rich depth of balsamic.
For granulated sugar, you can swap in brown sugar at a one-to-one ratio, although it might give a slightly different caramel taste.
You could also use maple syrup for granulated sugar, just keep in mind you might need to reduce some liquid in the recipe to balance it out.

Pro Tips

1. Keep an eye on your vinegar mixture so it doesn’t burn. Stir it every few minutes, and if you can, use a timer to remind yourself. It can get really thick really fast so you dont wanna risk overcooking it.

2. If you have one, a candy thermometer can be really helpful too. Just checking the temperature as it simmers can give you a better idea of when it’s ready instead of just eyeballing it.

3. Don’t rush the cooling process. When you take it off the heat, let it sit and cool naturally. It will thicken more as it cools, so let it chill out a bit before drizzling it over your dish.

4. Make sure you fully dissolve the sugar at the beginning. Give it a good mix while it’s cold first; that way, you wont end up with a gritty texture in your glaze.

Balsamic Glaze Recipe

Recipe by Toni Baldesera

0.0 from 0 votes

Servings

servings

Calories

kcal

Equipment: 1. Measuring cup (for the 1 cup balsamic vinegar)
2. Measuring cup or spoon (to measure out the 1/4 cup granulated sugar)
3. Small saucepan (make sure it heats well on your stove)
4. Stirring utensil like a spoon or whisk (to mix the vinegar and sugar)
5. A timer (to keep track of the 10-15 minute reduction time)

Ingredients

1 cup balsamic vinegar
1/4 cup granulated sugar

Directions

Pour 1 cup of balsamic vinegar into a small saucepan and add 1/4 cup granulated sugar.
Stir them together until the sugar starts to dissolve a bit.
Set the stove on medium heat and bring the mixture to a light simmer.
Once it starts simmering, lower the heat so it continues to bubble gently.
Stir occasionally to make sure the sugar is fully dissolved.
Let it simmer for about 10-15 minutes until it reduces by half and gets a thicker consistency.
Keep an eye on it because it can burn if left too long.
Remove the pan from the heat once its consistency is like a syrup.
Allow the glaze to cool down, it will get even thicker as it cools.
Drizzle over your salad, bruschetta, flatbread or sandwiches and enjoy!

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.