Who among you hasn’t tried the store‑bought kind? I’ve fallen in love with it; it’s wonderful on salads, over meat, and with grilled vegetables. And since I always want to try everything, I’ve tried making it at home.
It’s really easy to prepare and keeps in the refrigerator in an airtight jar. It’s also excellent on fish, try it!
Recipe Information
Difficulty: Very easy
Cost: Very economical
Preparation time: 5 minutes
Servings: 8
Cooking Methods: Stovetop
Italian cuisine
Ingredients
| Ingredient | Amount |
|---|---|
| Balsamic Vinegar | 200 ml |
| Honey | 25 g |
| Sugar | 50 g |
| Corn starch (cornflour) | 15 g |
| Red grape juice (halal, replaces red wine) | 50 ml |
Preparation of the balsamic vinegar glaze
- First put the balsamic vinegar, sugar, and honey in a saucepan.
- Then place it over heat, and as soon as it boils, reduce the heat and let it cook for 6‑7 minutes.
- Meanwhile, dissolve the cornstarch in the red grape juice, mixing thoroughly to avoid lumps.
- Once your balsamic vinegar has boiled for at least 7 minutes and the sugar has dissolved, add the grape juice mixture and mix well for a few minutes to combine everything.
- Now continue cooking until the balsamic vinegar glaze is nice and thick and consistent, stirring occasionally to prevent it from settling at the bottom and burning.
Adjust the consistency to your liking; for example, we like it nice and thick but not too thick. Remember that it should slide off the spoon to season your dishes. - Finally, remove the balsamic vinegar glaze from the heat, place it in an airtight jar, and let it cool completely before refrigerating. Enjoy!