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Balsamic reduction is a versatile glaze you can drizzle over meats, seafood, vegetables, salads and fruits. There are only two ingredients for this balsamic reduction recipe!
Servings: 6 servings
- 1 cup balsamic vinegar
- ¼ cup honey see note
Place a small saucepan over low-medium heat and turn on the ventilation fan if you have one.
Add balsamic vinegar and honey.
Once the mixture starts to bubble, reduce heat to low.
Simmer for 10-15 minutes, or until the glaze coats the back of a spoon.
Remove from heat and allow to cool slightly.
Drizzle or brush the reduction onto meat, seafood, vegetables or fruit as desired.
- The reduction yields about half of the original ingredient amounts.
- You can adjust the amount of honey up or down. Higher-end balsamic vinegar tends to be sweeter, requiring less honey.
- Alternatives to honey include simple syrup or maple syrup, although use light maple syrup to avoid overpowering the balsamic.
- Store the balsamic reduction in a glass jar with a tight-fitting lid in the fridge. It’ll become quite thick when cold, so bring to lukewarm / room temperature before use.
Calories: 64kcal | Carbohydrates: 14g | Sodium: 9mg | Potassium: 44mg | Sugar: 13g | Calcium: 11mg | Iron: 0.3mg