How to Make Balsamic Glaze

Balsamic glaze is made by combining balsamic vinegar with a sweetener like brown sugar, maple syrup or honey and reducing it until it's thick and syrupy and absolutely delicious! It's sweet and tangy at the same time.

It heightens and enhances the flavour of fresh strawberries, peaches and other fruit, and is equally as tasty on roasted vegetables. Try it on grilled salmon, too!

You can, of course, buy it pre-made in a grocery store, but when it's this simple to make, why would you? Making a simple balsamic reduction at home means you can avoid unnecessary additives, too.

You'll only need two ingredients to make this amazing glaze: balsamic vinegar and a sweetener.

balsamic vinegar: While you don't need to use an exorbitantly expensive balsamic vinegar (some bottles are several hundred dollars each!), it is important to buy a good quality one. Buy the best quality you can afford! Look for an aged balsamic vinegar that is labelled "di Modena."

sweetener: Brown sugar, maple syurp or honey are my sweeteners of choice in this recipe.

A simple set of instructions for a simple glaze!

1. Combine balsamic vinegar and brown sugar in a saucepan over low heat. Stir until the sugar has dissolved.
2. Bring the mixture almost to a boil, then reduce the heat and simmer for 15 - 20 minutes or until the volume has reduced by half. It should coat the back of a spoon.
3. Remove it from the heat. It may seem thin, but it will thicken as it cools.
4. Transfer it to a glass jar and let cool. Once it has cooled completely, use it in your favourite recipe or seal it with a lid and refrigerate it.

Slow and steady heating will give the best results. If you quickly bring it to a boil, then reduce the heat, you'll risk destroying the flavour.

Watch that it doesn't burn! It's better to remove the glaze from the heat sooner than later. If you're not sure if it has reduced enough, check to see that it coats the back of a spoon. If you think it's too thin, remember that it will thicken as it cools. Once it cools, if you still think it's too thin, you can always return it to the heat and reduce it more.

If it's too thick and you think you may have reduced it too much, stir in a tablespoon of balsamic vinegar.

Homemade balsamic glaze has so many uses! Here are a few suggestions. Remember: a little goes a long way! More is not always better.

• Drizzle a little on fresh garden tomatoes, with tomato bruschetta, on grilled or roasted vegetables (it's delicious on Brussels sprouts, zucchini, asparagus and more) and on pizza or flatbread.
• Serve a little over vanilla ice cream or gelato.
• It's an incredible addition to berries and fruits like balsamic strawberries, grilled peaches, and strawberry whipped feta crostini. It takes grilled salmon to a whole new level! Try it on any of the following:
• Balsamic Bocconcini Cherry Tomato Salad
• Grilled Halloumi Peach and Tomato Salad
• Broiled Italian Tomatoes with Garlic and Herbs

To store: Store your homemade balsamic glaze in a glass jar in the fridge. It will last for two to three months.

To reheat: It may harden in the fridge. Bring it to room temperature or put it in the microwave for 10 seconds.