Once a flavoring found only among Italian royalty, balsamic vinegar is today a modern household staple. The dark, sweet and tangy vinegar is revered for its rich color and taste and for its versatility in many dishes. Unfortunately, most of the bottles of balsamic that you’ll find on grocery store shelves aren’t balsamics at all. (If you’re paying under $20 a bottle, it’s probably an imposter.) Many balsamics sold at chain stores are just dressed up vinegars infused with food coloring and sweetener. However, what these low-cost imitations lack in flavor and viscosity can be made up for nicely by reducing together with a good wine, sugar and honey to create a glaze that is ideal for drizzling over grilled veggies, caprese salads and a variety of other dishes. Sure, it’s not the real stuff, but it’s a quick, inexpensive way to add flavor and elegance to otherwise basic dishes.
Dress up any balsamic quickly and affordably by pairing with a wine that is full, fruity and not too complex. A great wine for this is Red Diamond’s Shiraz. This juicy, fruit-forward wine offers robust flavor and mild complexity, which pairs well with the tang and bite of the balsamic. To sweeten things even more, brown sugar and honey help balance this glaze, creating the perfect accompaniment to savory dishes like fire roasted veggies.
Cook time: 15 minutes
Rest time: 15 minutes
Yields: ½ cup
Ingredients:
½ cup balsamic vinegar
½ cup Red Diamond Shiraz
1 tablespoon honey
1 tablespoon brown sugar
Salt and pepper to taste
Directions:
In a medium size pan over medium-high heat, bring balsamic vinegar, wine, honey and brown sugar to a boil, whisking vigorously to incorporate sugar and prevent mixture from sticking to the bottom of the pan. About 3 to 4 minutes.
Add a pinch of salt and pepper, then reduce heat to low and simmer for about 10 minutes, or until mixture has reduced by at least half. For a thick, syrupy glaze, double the recipe and reduce more.
Once glaze has reduced by half or achieved desired consistency, remove from pan and let rest until cool, at least 10 to 15 minutes. The glaze will continue to thicken as it cools.
Add this glaze to fresh, oven-roasted vegetables, caprese salads (or skewers as an appetizer) and even strawberries for a unique dessert offering.
