This Trader Joe’s Balsamic Glaze Recipe is a sweet and tangy recipe, which is made with balsamic vinegar and brown sugar. It’s a straightforward recipe, ready in about 30 minutes.
Jump to RecipeTrader Joe’s Balsamic Glaze Recipe Ingredients
- 2 cups balsamic vinegar
- ½ cup brown sugar
How To Make Trader Joe’s Balsamic Glaze Recipe
- Combine Ingredients: In a medium saucepan, combine the balsamic vinegar and brown sugar. Place over medium heat and stir constantly until the sugar has completely dissolved.
- Boil and Simmer: Bring the mixture to a boil. Once boiling, immediately reduce the heat to low and let it simmer gently.
- Reduce the Glaze: Allow the glaze to simmer for about 20 minutes, or until it has reduced by about half and is thick enough to coat the back of a spoon.
- Cool and Store: Remove the saucepan from the heat and let the glaze cool completely. It will continue to thicken as it cools. Pour the cooled glaze into a lidded jar or squeeze bottle and store in the refrigerator.
Recipe Tips
- How do I know when the glaze is thick enough? The glaze is ready when it has reduced by about half and can coat the back of a spoon. Remember that it will thicken significantly as it cools, so don’t reduce it too much in the pan.
- Can I use a different kind of vinegar? Yes, this is a versatile recipe. You can use flavored balsamic vinegars, like raspberry or fig, to create a unique glaze that suits your taste.
- Can I use a different sweetener instead of brown sugar? Absolutely. You can easily substitute the brown sugar with an equal amount of honey, pure maple syrup, molasses, or agave nectar.
- How should I use balsamic glaze? The flavor is very concentrated and intense, so it’s best used as a finishing drizzle over dishes rather than a heavy sauce.
What To Serve With Balsamic Glaze
This versatile glaze can elevate both sweet and savory dishes.
- Drizzled over fresh mozzarella, tomatoes, and basil for a Caprese salad.
- On grilled or roasted vegetables like portobello mushrooms, beets, and carrots.
- As a finishing glaze for salmon, chicken, or pork.
- Over a salad with toasted nuts, dried cranberries, or fresh strawberries.
- With cheeses like Gorgonzola or Parmesan.
How To Store Balsamic Glaze
Refrigerate: Pour the completely cooled glaze into a sealed, airtight jar or squeeze bottle. It can be stored in the refrigerator for up to 1 month.
Balsamic Glaze Nutrition Facts
- Serving: 1 tablespoon
- Calories: 45kcal
- Protein: 0g
- Fat: 0g
- Carbohydrates: 10g
- Sugar: 9g
- Sodium: 5mg
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
This usually means it just needs to simmer for longer. Keep it on a low, gentle simmer until it has visibly reduced by about half. Be patient, as this can take 20 minutes or more.
Yes, you can make a glaze without any added sugar. It will take longer to reduce (30-45 minutes) and will have a much more tangy, less sweet flavor, but it will still thicken into a glaze.
Balsamic vinegar is a thin, liquid condiment. Balsamic glaze is simply balsamic vinegar (often with a sweetener) that has been cooked down and reduced to a thick, syrupy consistency.
Try More Recipes:
Trader Joe’s Balsamic Glaze Recipe
Course: SauceCuisine: ItalianDifficulty: Easy10
servings2
minutes20
minutes45
kcalA simple, 2-ingredient recipe for a rich, sweet, and tangy balsamic glaze that is the perfect finishing touch for salads, meats, vegetables, and more.
Ingredients
2 cups balsamic vinegar
½ cup brown sugar
Directions
- Combine balsamic vinegar and brown sugar in a saucepan over medium heat.
- Stir until the sugar dissolves, then bring the mixture to a boil.
- Reduce the heat to low and simmer for about 20 minutes, until reduced by half.
- The glaze should be thick enough to coat the back of a spoon.
- Let it cool completely—it will thicken more as it cools.
- Pour into a jar and store in the refrigerator.
Notes
- Be sure to use a good quality balsamic vinegar for the best flavor.
- Keep the heat on a low, gentle simmer to prevent the sugar from burning.
- The glaze will seem thin in the pan but will thicken significantly as it cools down to room temperature.
- This glaze is very versatile; try it on everything from Caprese salads to vanilla ice cream.
