Try substituting honey, maple syrup, or molasses in place of the brown sugar to give the sauce your own spin.

Makes 2 cups


2 cups (475 ml) balsamic vinegar
1/2 cup (90 g) brown sugar


Mix balsamic vinegar with brown sugar in a saucepan over medium heat, stirring constantly until the sugar has dissolved. Bring to a boil, reduce heat to low, and simmer until glaze is reduced by half.

Store the glaze in an airtight container in the refrigerator for up to two weeks.