Balsamic glaze is, in my opinion, one of the best condiments available. And Orange Balsamic Glaze is even better. And it’s simple to make. But like many simple things it’s easy to mess it up. I’ve made a number of attempts to make my glaze because the store bought have lots and lots of ingredients…even though you really need only two: the vinegar and a sweetener…and even the sweetener is optional. The key is to reduce the vinegar gently and stop when it just thick enough, syrupy enough to coat the back of a spoon. The problem always was that when it cooled…it was so thick it was like a mass blob unable to be poured. I obviously over reduced it.
Most recipes suggest reducing it by half. I found this made it way to thick. I found that reducing it by 1/3 and then adding a splash of water if still too thick when cooled, was the perfect formula. In this recipe I added a tablespoon of fresh orange juice instead and now I’m in love! I pour it over almost everything! Enjoy!
1 cup balsamic vinegar
1 tablespoon honey
1 tablespoon fresh orange juice
Place vinegar and sweetener in a small (preferably non-stick) pan over medium/high heat. Stir and bring to a boil. Reduce heat and let it gently bubble for about 10 to 15 minutes or until reduced enough to coat the back of a spoon.
Cool. Add orange juice, stir and serve. Store in the fridge.
What would you pour this over?
So many things…mixed green and mozzarella salads of course…but also chicken, fish…experiment!