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Balsamic Reduction Glaze

Squash Crostini.jpg

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.

  • Duration
  • Cook Time
  • Prep Time
  • ½ cupServings


  • 1 cup balsamic vinegar
  • 1 tablespoon light brown sugar


1. Place vinegar and brown sugar in small saucepan over medium heat.  Whisk to blend.

2. Bring to a boil and cook until mixture is reduced by  more than half, about 20 minutes; mixture should have a syrupy consistency.  

3. 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.

Fall 2015 Magazine