Prevent your screen from going dark
Combine sugar and vinegar in a small sauce pan over medium heat.
Stir together well. Bring the liquid to a low boil. Reduce heat to medium-low.
Stir occasionally for 25-30 minutes or until it has reduced to about ½ cup.
Let cool completely.
Store in an airtight container in the refrigerator for up to a month.
Recipe Notes:
- Do not increase heat to make it cook faster. You do not want to burn the glaze.
- Balsamic glaze and balsamic reduction are interchangeable terms.
- Store in an airtight container in the refrigerator for up to 1 month.
- The fumes from the balsamic vinegar can be strong. Use your kitchen fan to vent the fumes while cooking.
- Balsamic glaze will thicken some when it cools.
Calories: 867kcal | Carbohydrates: 195g | Protein: 3g | Sodium: 148mg | Potassium: 718mg | Sugar: 183g | Calcium: 229mg | Iron: 4mg