A two-ingredient balsamic glaze with a glossy finish for roasted vegetables, salads, and sandwiches. Reduce it gently and let it cool before deciding whether it needs more time.
Watch the texture, not just the clock
A wide pan reduces vinegar faster than a narrow one. Stop when the warm glaze lightly coats a spoon, then let it cool: reducing it to a thick syrup while hot can leave it too sticky to drizzle.
Ways to use it
Drizzle a little over roasted vegetables, a tomato salad, or a sandwich. Start with a small amount; this glaze is both sweet and tangy.
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Brown Sugar Balsamic Glaze
A two-ingredient balsamic glaze with a glossy finish for roasted vegetables, salads, and sandwiches. Reduce it gently and let it cool before deciding whether it needs more time.
Ingredients
Equipment
1 Saucepan (medium)
1 Whisk
Instructions
- Combine the balsamic vinegar and brown sugar in a medium saucepan. Stir over medium heat until the sugar dissolves.
- Bring to a gentle simmer, then lower the heat. Simmer uncovered for about 15–25 minutes, stirring occasionally, until reduced to roughly 1 cup and lightly coating a spoon. Avoid a hard boil; it thickens further as it cools.
- Remove from the heat and cool completely. If the cooled glaze is too thick, stir in water 1 teaspoon at a time until pourable. Transfer to a clean covered jar and refrigerate.
Notes
Approximate yield: 1 cup, or 16 portions of 1 tablespoon. Actual yield varies with the vinegar and reduction. Refrigerate in a clean covered jar and use within 2 weeks. This is a refrigerated condiment, not a tested canning recipe.
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