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