When using balsamic vinegar as a glaze, the primary health benefit is its antioxidant capacity. There are other health benefits however, when using pure, uncooked balsamic vinegar, such as blood sugar regulation and aiding in digestion.
Most balsamic reduction recipes floating around the internet use refined white sugar. I want to encourage you to make a healthier alternative. I suggest you make two batches, two different ways, and taste test with your family to see what everyone likes best. The recipe I'm going to give you today, uses coconut sugar; however, you can also make a balsamic glaze using no added sweetener. Therefore, follow the directions of this recipe for both methods, one with coconut sugar and one without, using only the balsamic vinegar.
It is super easy to make and you will certainly impress your family and any friends you are entertaining. Ready to try some? Here is what you will need:
- 1 cup (8 oz) of pure balsamic vinegar
- 1 Tablespoon of coconut palm sugar (omit when making your free of added sugar batch)
- Add 1 cup of balsamic vinegar in a small sauce pot. Place the sauce pot on the stove and bring to a boil.
- Stir the vinegar once it is boiling and reduce it to a simmer (likely around medium to low heat).
- Simmer the balsamic vinegar for 30 minutes, stirring occasionally, until it has reduced (hence reduction) by at least half.
- Take it off the heat and let it sit a few minutes, while you let the reduction thicken.
Once your glaze has turned to a syrup, you can serve right away over a bed of roasted vegetables or let it cool and pour over a nice big bowl of cold ripened strawberries with homemade banana ice cream. Yum! Below is a video clip of this thick syrupy liquid, in action, over a bed of roasted Brussels sprouts and asparagus.
This is such a great way to make any meal a little extra special. You will probably even impress yourself!
Tell me what you think! Did you like this recipe? Please give it a thumbs up. If you made this recipe, I would love to hear your comments below!