Enjoy friends! If you make this balsamic glaze recipe, please snap a photo and tag #jessicainthekitchen on Instagram! We’d also love it if you would leave a comment below, and give the recipe a rating! Thanks so much!
Balsamic vinegar – Use a high-quality vinegar for best results. By boiling it down, you’re concentrating the flavour, so if it tastes off to begin with, it’s not going to be any better as a glaze! Raw cane or coconut sugar – You can omit this if you like, especially if your vinegar is sweet to begin with.
I don’t recommend trying to freeze a balsamic reduction. When frozen, the acid level in vinegar can change, affecting its flavour. Since you can store balsamic glaze in the refrigerator for a month, there’s no need to freeze it!
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