Raspberry Balsamic Glaze

Raspberry Balsamic Glaze

A tangy, ruby-red glaze that reduces balsamic vinegar and raspberries into a syrupy drizzle.

Total 25 min Makes 16 oz Calories 45/serving

Dietary

Vegetarian, Pescatarian, Wheat free, Dairy free, Nut free, Halal, Kosher, Kosher for passover, Ashkenazi kosher for passover

Fresh raspberries simmer with balsamic vinegar and a touch of sugar until thick and glossy, straining out the seeds for a smooth finish. Drizzle it over grilled chicken, pork tenderloin, roasted vegetables, or a wedge of soft cheese for a sweet-tart contrast.

Ingredients

  • 2 cups fresh raspberries
  • 1 cup balsamic vinegar
  • 1/3 cup granulated sugar
  • 1 tablespoon honey
  • 1 pinch salt

Method

  1. Combine the raspberries, balsamic vinegar, sugar, honey, and salt in a 2-quart saucepan over medium heat.

  2. Bring the mixture to a boil, stirring occasionally to dissolve the sugar and break down the raspberries.

  3. Reduce heat to low and simmer, stirring occasionally, until the mixture thickens and reduces by about half.

  4. Remove from heat and strain through a fine-mesh sieve into a bowl, pressing with a spatula to extract liquid and discarding the seeds and pulp.

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

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

Rate this recipe

★ 3.5 (1)

Raspberry Balsamic Glaze

Fresh raspberries simmer with balsamic vinegar and a touch of sugar until thick and glossy, straining out the seeds for a smooth finish. Drizzle it over grilled chicken, pork tenderloin, roasted vegetables, or a wedge of soft cheese for a sweet-tart contrast.

25 min 16 oz 45 cal

Ingredients

  • 2 cups fresh raspberries
  • 1 cup balsamic vinegar
  • 1/3 cup granulated sugar
  • 1 tablespoon honey
  • 1 pinch salt

Method

  1. 1

    Combine the raspberries, balsamic vinegar, sugar, honey, and salt in a 2-quart saucepan over medium heat.

  2. 2

    Bring the mixture to a boil, stirring occasionally to dissolve the sugar and break down the raspberries.

  3. 3

    Reduce heat to low and simmer, stirring occasionally, until the mixture thickens and reduces by about half.

  4. 4

    Remove from heat and strain through a fine-mesh sieve into a bowl, pressing with a spatula to extract liquid and discarding the seeds and pulp.

  5. 5

    Let the glaze cool to room temperature; it will continue to thicken as it cools into a syrupy consistency.

  6. 6

    Transfer to a glass jar or bottle and store in the refrigerator for up to two weeks.