Drizzle on the magic! This rich, tangy-sweet balsamic glaze instantly transforms any dish into a gourmet masterpiece. Whether it’s draped over juicy poultry, delicate fish, fresh salads, or even desserts, one taste and you’ll see why everyone is crazy about this luscious, velvety drizzle!

What is Balsamic Glaze and Where Did It Come From?

Balsamic glaze is a rich, syrupy reduction of balsamic vinegar, often a touch of sugar or honey. It has a perfect balance of tangy and sweet flavours with deep, caramelized notes. Drizzle it over salads, roasted veggies, grilled meats, or even desserts like strawberries and ice cream for an instant gourmet touch!

You can’t talk about balsamic glaze without mentioning its foundation—balsamic vinegar. Traditional balsamic vinegar is aged for years, naturally developing a rich, syrupy consistency. However, to achieve a similar thick and glossy texture more quickly, chefs began reducing balsamic vinegar over heat, sometimes adding sugar or honey to enhance its sweetness.

Why You’ll Love Making This Recipe

Clean
When it comes to store-bought balsamic glaze, many options are filled with unnecessary additives—such as sugar, artificial caramel colouring, thickeners like xanthan gum or modified corn starch, and preservatives like sulphites (sulfites). These ingredients may not be the best choice for those seeking a cleaner option.

Simple and Quick to Make
Making your own balsamic glaze is incredibly simple. You only need two ingredients for a basic glaze, but for a spiced balsamic glaze, we use three—balsamic vinegar, a sweetener (sugar, maple syrup, or honey), and spices like fennel, cinnamon, and star anise. A rich, luxurious glaze will be ready in just 20 minutes. Why spend more on something so straightforward to make at home, especially when you can skip the added preservatives and enjoy a fresher, more authentic taste?

Endless Flavor Possibilities
Homemade balsamic glaze offers endless opportunities to create unique flavours not found in stores. For instance, fig balsamic glaze can be quite expensive in stores, but it’s easy to make at home by adding dried figs, making it more affordable. Cinnamon, fennel, and star anise add a warm, earthy sweetness to both savoury and sweet dishes. Use them alone for a distinct flavour or combine them for depth. In this recipe, I use all three for a rich, complex taste. Be Creative!!

Great Food Pairing with Any Dishes
This glaze pairs beautifully with salads, meat, fish, burrata, and even desserts like ice cream, pastries, and cakes. It enhances any dish that benefits from a touch of sweetness, tang, and exotic spice.

How do You Make Spiced Balsamic Glaze?

Making a spice-infused balsamic glaze is quick and easy. Start by choosing your favourite spices—warm ones like cinnamon, star anise, and fennel seeds work wonderfully with both savoury and sweet dishes. While you can use ground spices, I recommend using whole seeds and sticks. They infuse the glaze with flavour and once done, they can be easily removed without any hassle.

Combine all the ingredients and bring it to a boil. Then simmer it for 15 -20 minutes over medium-low heat till thicker consistency.

Tips

☑ Don’t let it simmer too long, as it will continue to thicken as it cools. It should have a slightly runny yet sticky consistency. If it becomes too thick, it may be difficult to squeeze out of the bottle and could even risk hardening over time.

☑Keep an eye on the consistency—if the glaze coats the back of the spoon and stays, it is done. Alternatively, use the spoon test—but be careful! The spoon will be hot from the caramelized sugar. Drag your finger across the back; if a line holds, it’s ready!!

Spiced Balsamic Glaze

Serves: 1/2 cup Prep Time: 5 minutes Cooking Time: 20 minutes 20 minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

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Ingredients

• 1 cup of Balsamic Vinegar
• 1/4 cup of sugar or 3-4 tbs of maple syrup
• 1 ts Fennel seeds
• 1 Cinnamon quill
• 1 Star anise

Instructions

1. Combine balsamic vinegar, sugar, and spices in a small pan. Cook over high heat until it reaches a boil.
2. Once boiling, reduce the heat to medium-low and simmer for 15-25 minutes, until the glaze thickens. (see note) 
3. Don’t let it simmer too long; it will thicken as it cools. (see note)
4. Strain the glaze through a sieve to remove the spices.
5. Let it cool a little bit before transferring it to an airtight glass jar, bottle, or small squeezy bottle. 
6. Make sure to cool completely before closing it with a lid. 
7. Store it in the fridge and drizzle over your dishes as needed!

Notes

• Keep an eye on the consistency—use the spoon test (drag your finger across the back of the spoon; if a line forms, it’s ready).
• If it becomes too thick, it may be difficult to squeeze out if stored in a squeezy bottle and runs the risk of hardening