This simple balsamic reduction is beyond versatile. And, it’s ridiculously easy to prepare.
If you’ve ever enjoyed a thick, syrupy balsamic reduction or glaze in a fine dining restaurant… this is the secret.
Sure, you can purchase a wonderful balsamic glaze or top-shelf vinegar if you’re looking to save time.
But you don’t have to.
With just a couple of simple steps and a few minutes, you can enjoy a Cadillac quality balsamic reduction. And for pennies on the dollar.
You can store it, refrigerated for up to 2 weeks in a small jelly jar.
Don’t isolate your balsamic reduction or “glaze” to salads alone.
Enjoy it on grilled or roasted meats and vegetables. We love it on our roasted asparagus recipe.
Or drizzle it over fruits like summer peaches, strawberries, and plums.
It’s also wonderful as a finishing touch dribbled over a nice tomato basil bruschetta.
You can enjoy this delicious glaze sweetened with a couple of tablespoons of honey. Or simply semi-sweet and savory without the honey.
Rec
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Tomato Basil Bruschetta with Balsamic Glaze
cipe
| Prep Time | 3 minutes |
| Cook Time | 15-25 minutes |
| Servings |
cup |
- 1 cup balsamic vinegar
- 2 1/2 tablespoons honey (optional)
Ingredients
| |
- Measure balsamic vinegar and honey (if using). Place in a small non-reactive saucepan.
- Over high heat, bring to a gentle boil. Reduce heat to medium or medium-low heat, maintaining an aggressive simmer.
- Cook for 15-25 minutes until balsamic reduces and coats the back of a spoon.
- Remove balsamic glaze from heat.
- Pour into a heat-proof glass container such as a mason jar for storage.
If glaze over-reduces, thickening too much as it cools, add hot water in 1 tablespoon increments until desired consistency is reached.
For a sweeter glaze, add 2 1/2 tablespoons honey to balsamic vinegar in the saucepan before beginning reduction.
Recipe courtesy of www.sisterspicekitchen.com © 2018 Spice Brands, Inc. All rights reserved.
