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Balsamic Glaze

by Annalisa Brown (follow)
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Thick and full of flavour, adding Balsamic Glaze to chicken, fish, pasta and vegetables can make an ordinary dish turn into a masterful creation.

This sweet and slightly tangy glaze also increases the flavour of red meat and desserts, particularly summer fruits such as strawberries and peaches.

Forego confectionary toppings and use Balsamic Glaze to dress ice cream – it’s simply divine.

Making your own Balsamic Glaze is incredibly easy and cheaper than buying. The more aged the balsamic vinegar, the sweeter the taste.

I’ve chosen to omit using processed sugar preferring to use organic honey as a sweetener and thickening agent.

It’s such a healthy way of adding flavour to any meal.

Balsamic Glaze is a complex maze of sweet and tangy flavours which turns ordinary dishes into masterful creations.

Preparation Time: 5 minutes
Cooking Time: 10 minutes
Makes: 200ml

200ml Balsamic Vinegar
4-5 Tablespoons Honey

Aged Modena Balsamic Vinegar and honey is all you need to make this wondrous glaze and marinade.

Mix the Balsamic Vinegar and honey in a small saucepan until dissolved.

Bring the vinegar to a boil then reduce heat and simmer for approximately 10 minutes.

Bring the vinegar and honey to a boil then simmer until the vinegar starts to thicken.

The vinegar will start to thicken.

Remove from heat and allow the Balsamic Glaze to cool.

Transfer the Balsamic Glaze into a jar for future use.

Homemade Balsamic Glaze makes a fantastic accompaniment to all meats, vegetables, pasta and desserts.

Store the Balsamic Glaze in a tightly sealed jar and refrigerate. It will keep for up to a month (if it lasts that long).

Marinating mushrooms with Balsamic Glaze creates the most delicious side dish - why not try my popular Roasted Balsamic Mushrooms.

The diversity in which you can use Balsamic Glaze as a dessert is best seen in this Mint Ricotta Cream with Roasted Balsamic Strawberries recipe. Enjoy and watch everyone come back for seconds.

#Low Salt
#Low Fat
#Balsamic Vinegar
#Diary Free
#Gluten Free
#Make Ahead
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[ Submit a Comment ]
Hi Kaina, you are technically correct however as
the honey is already mixed and has dissolved in the
vinegar, it's superfluous (I believe) that it needs to
be mentioned again.
I presume that you meant after mixing the vinegar and honey that "bring the vinegar and HONEY to a boil" and " the vinegar and HONEY will start to thicken".
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