This glaze is also delicious on roasted chicken, grilled steak, and grilled pineapple. You can even toss a little with a cold pasta, mushroom, bell pepper, sharp cheese salad. Get creative!
2 cups Two Rivers Espresso Balsamic (or any dark balsamic of your choosing)
1/2 cup brown sugar
Mix balsamic vinegar with brown sugar in a saucepan over medium heat, stirring constantly until sugar has dissolved.
Bring to a boil, reduce heat to low, and simmer until glaze is reduced by half, about 20 minutes. Glaze should coat the back of a spoon.
Let cool and pour into a jar with a lid; store in refrigerator.
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