Orange Balsamic Glaze

Orange Balsamic Glaze

A tangy-sweet reduction that pairs balsamic vinegar with fresh orange for a glossy finishing sauce.

Total 25 min Makes 16 oz Calories 45/serving

Dietary

Vegetarian, Pescatarian, Wheat free, Dairy free, Nut free, Halal, Kosher

This glaze simmers balsamic vinegar, orange juice, and a touch of honey until syrupy and glossy. Drizzle it over roasted vegetables, grilled chicken, salmon, or desserts like vanilla ice cream for a bright, tangy finish that balances rich or savory dishes.

Ingredients

  • 2 cups balsamic vinegar
  • 1/2 cup fresh orange juice
  • 1 tablespoon orange zest
  • 3 tablespoons honey
  • 1 cinnamon stick
  • 1/4 teaspoon salt

Method

  1. In a 6-quart saucepan, combine the balsamic vinegar, orange juice, orange zest, honey, cinnamon stick, and salt.

  2. Bring the mixture to a boil over medium-high heat, stirring to dissolve the honey.

  3. Reduce the heat to low and simmer, stirring occasionally, until the glaze thickens and coats the back of a spoon, about 15 to 20 minutes.

  4. Remove the cinnamon stick and discard.

  5. Let the glaze cool to room temperature; it will continue to thicken as it cools.

  6. Transfer the glaze to a jar or bottle and store in the refrigerator for up to 2 weeks.

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    Orange Balsamic Glaze

    This glaze simmers balsamic vinegar, orange juice, and a touch of honey until syrupy and glossy. Drizzle it over roasted vegetables, grilled chicken, salmon, or desserts like vanilla ice cream for a bright, tangy finish that balances rich or savory dishes.

    25 min 16 oz 45 cal

    Ingredients

    • 2 cups balsamic vinegar
    • 1/2 cup fresh orange juice
    • 1 tablespoon orange zest
    • 3 tablespoons honey
    • 1 cinnamon stick
    • 1/4 teaspoon salt

    Method

    1. 1

      In a 6-quart saucepan, combine the balsamic vinegar, orange juice, orange zest, honey, cinnamon stick, and salt.

    2. 2

      Bring the mixture to a boil over medium-high heat, stirring to dissolve the honey.

    3. 3

      Reduce the heat to low and simmer, stirring occasionally, until the glaze thickens and coats the back of a spoon, about 15 to 20 minutes.

    4. 4

      Remove the cinnamon stick and discard.

    5. 5

      Let the glaze cool to room temperature; it will continue to thicken as it cools.

    6. 6

      Transfer the glaze to a jar or bottle and store in the refrigerator for up to 2 weeks.