2 cups balsamic vinegar
1/2 cup brown sugar
Mix balsamic vinegar with brown sugar in a saucepan over medium heat, stirring constantly until sugar has dissolved. Bring to a boil, reduce heat to low, and simmer until glaze is reduced by half, about 20 minutes. Glaze should coat the back of a spoon. Let cool and pour into a jar with a lid; store in refrigerator.
Substitute raspberry or any other flavored balsamic vinegar to suite your taste. Or instead of brown sugar, substitute molasses, honey, maple syrup or agave nectar. The flavor is intense and should be used as a drizzle. Some of my favorite ways to serve are with gorgonzola cheese and green onions on pasta or portobello mushrooms, on grilled beets and carrots, with salmon or pork, or as a dressing on salad with toasted nuts, dried cranberries or fresh strawberries.
Test on a plate for consistency.
Per Serving: 73 calories; 0.1 g fat; 18.2 g carbohydrates; 0.2 g protein; 0 mg cholesterol; 15 mg sodium. Full nutrition