Balsamic Reduction Glaze

Name: Balsamic Reduction Glaze
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Ingredients: 1 cup balsamic vinegar; 1 tablespoon light brown sugar

Naomi Ross • Sep 22, 2016 (Updated: Aug 20, 2019)Comment Jump to Recipe

This concentrated glaze is the perfect finish to an elegant dish. It can be made ahead, and lasts up to 2 months stored in the refrigerator.

Balsamic Reduction Glaze

Prep Time 5

Cook Time 20

Total Time 25

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Servings

Ingredients

1 cup balsamic vinegar
1 tablespoon light brown sugar

Instructions

Place vinegar and brown sugar in small saucepan over medium heat. Whisk to blend.
Bring to a boil and cook until mixture is reduced by more than half, about 20 minutes; mixture should have a syrupy consistency.
Remove from heat, and allow to cool. Transfer to a container or squeeze bottle to store.
Recipe published in JOY of KOSHER with Jamie Geller magazine Fall 2015. Subscribe Now.

Category: Recipes

Diets: Pareve

About Naomi Ross

For Naomi Ross, her kitchen is her canvas. She believes in inspired kosher cooking, infusing meaning into the everyday kitchen experience. As a kosher cooking instructor, food writer, recipe developer, and personal chef, Naomi strives to integrate essential cooking basics with a love of good food and tradition. Cooking Concepts was founded by Naomi Ross in 2003. Originally “Cooking for Kallahs,” she created a 4-week course as a service for newly married Jewish women overwhelmed in the kitchen. Unique its invention, Cooking Concepts combined training in cooking and baking basics with integral kitchen management skills such as menu planning, shopping tips and Shabbat preparation – all the while providing students with encouragement and pride. Many students quipped that Cooking Concepts was the course they wished they had attended when they were first married, but no such thing existed at the time. As interest in the program grew, Naomi expanded her classes teaching a wide range of culinary topics to men, women and kids in all stages of life. Now after twelve years, Naomi continues to develop exciting new workshops and demonstrations. She teaches regularly at the Center for Kosher Culinary Arts (CKCA) and the Kosher Culinary Institute of the Five Towns JCC in addition to private lessons and demonstrations. Naomi writes articles and web content that connects a love of good cooking and food with spirituality. She is a regular contributor to Joy of Kosher Magazine, Binah Magazine, OU Jewish Action as well as other periodicals throughout the country.Naomi lives in Woodmere, NY with her husband and four children. You can follow her blog here.