Friday, January 01, 2010

Balsamic Glaze

Easy to make and so yummy! Use this as a glaze for poultry, pork, fish, or red meat - or vegetables such as baby red potatoes or diced yukon gold.

1-1/4 cups balsamic vinegar
1/2 cup white wine
3 tablespoons cane sugar, or agave nectar, or GF brown rice syrup
  1. In small saucepan combine balsamic vinegar, white wine of choice, and cane sugar; stir to combine.
  2. Place saucepan over medium heat; bring liquid to a slow boil.
  3. Drop temperature to a simmer; cook 30 minutes or until liquid has reduced and is a syrup consistency.
  4. Pour off into serving container or storage container.
Store leftovers in refrigerator up to 2 weeks.

Servings: 1 cup
Preheat: None
Prep Time: 5 minutes
Cook Time: 35 minutes

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