Balsamic Glaze

Throughout the summer I use Balsamic Glaze a lot as a dressing on caprese salad, stuffed peppers and bruschetta then use it as a marinade for chicken wings and steak. You can buy balsamic glaze but it’s really easy to make your own and flavour it as you like. Balsamic vinegar has a natural sugar content so by gradually cooking off the liquid you’re left with a thick, shiny glaze that is tart and sweet. This is a lovely edible gift for your foodie friends too.

500ml balsamic vinegar
flavour ideas: pomegranate juice, lavender, figs, raspberries, cranberries

  • Pour the vinegar into a small saucepan, bring to the boil then reduce and simmer for 25-35 minutes. It’s ready once it coats the back of a metal spoon like warmed honey. Allow to cool for 10 minutes then pour into a sterilized jar or bottle.
  • Keep in a cool, dark place for up to 6 months. Experiment using other flavours during the simmering process.


Published by One Tough Cooker

I'm the writer at One Tough Cooker. My experience with post-natal depression has shaped my appreciation for the family cook. We make thousands of meals to feed our families' tummies, hearts and minds.

3 thoughts on “Balsamic Glaze

  1. Pingback: Caprese Salad

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