Balsamic Glaze

-1 c. good-quality balsamic vinegar
-1 t. dark brown suger

In a nonreactive saucepan, bring the vinegar to a boil over medium-high heat. Stir in the sugar and reduce the heat to low. Simmer uncovered until the vinegar is reduced by half, is syrupy, and coats the back of a spoon when stirred, 15 to 20 minutes. Be careful not to cook for too long or the glaze may burn.

The glaze will continue to thicken as it cools. Once cool, pour it into an airtight container and store in the refrigerator for up to 2 months.

From The Pollan Family Table, The Best Recipes and Kitchen Wisdom for Delicious, Healthy Family Meals. Corky, Lori, Dana and Tracy Pollan, 2014… Read the rest