Balsamic Glaze (Reduction)

Balsamic Glaze (also known as balsamic reduction) is so easy to make in your very own kitchen. Balsamic vinegar cooks down and turns into a much-loved condiment to drizzle over anything. Chicken, fish, salad, pasta, bruschetta, steak, vegetables, fruit - the options are endless. Turn any regular dish into something extraordinary with the intense flavour.

2 cups good quality balsamic vinegar
½ cup brown sugar (optional)

Heat balsamic vinegar in a small pot or saucepan over medium heat. If adding sugar, combine both into the pot and heat together.

Bring to a gentle boil, then reduce heat to medium-low heat and let simmer, stirring occasionally, until the vinegar thickens and is reduced to about ½ cup (about 20 minutes). It should be thick enough to coat the back of a spoon. If simmering with sugar, it will take about 8-10 minutes to reduce.

Remove from heat and allow to cool completely before serving, about 15 minutes.

The glaze will thicken slightly as it cools.

Makes ½ cup.