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A spoon drizzling balsamic glaze into a small bowl.

How to Make Balsamic Glaze (without sugar)

Sweet and tangy balsamic glaze is actually really easy to make! It is so good drizzled over chicken, pork chops, salads, veggies, bruschetta, pizza, even ice cream, or my favorite - a caprese salad. Only 20 minutes to make, plus you can make this without any added sugar!
5 from 1 vote
Cook Time 20 mins
Total Time 20 mins
Course condiment
Cuisine American
Servings 4 servings
Calories 72 kcal


  • Whisk
  • Small sauce pan or small pot
  • Storage container, like a small mason jar


  • 1 cup balsamic vinegar
  • 1 tablespoon honey optional, can also use white sugar, brown sugar, agave, or maple syrup.


  • Whisk together balsamic vinegar (and honey if using) in a small pot over low heat.
  • Allow to simmer for about 15-20 minutes, stirring occasionally, until vinegar has reduced to about ⅓-¼ of the original volume. It will continue to thicken as it cools.
  • Final consistency should be syrupy and thick enough to drizzle.


  • Pro tip: When you first add the balsamic vinegar and honey to the pot, stick a wooden spatula straight up into the liquid to measure. Use this line as a measuring guide to determine when the glaze has reduced to ¼ of the volume.
  • You can easily double this recipe to yield more final product. Cooking time will be a little longer.
  • Storage: After cooling, store in an airtight container at room temperature for up to a week. If you want to store it for longer, keep it in the refrigerator for up to two weeks. If kept in the refrigerator, allow to sit at room temperature for about 15 minutes before serving or it will be too thick to drizzle.


Sodium: 15mgCalcium: 18mgVitamin C: 1mgSugar: 14gFiber: 1gPotassium: 74mgCalories: 72kcalProtein: 1gCarbohydrates: 15gIron: 1mg
Keyword balsamic glaze
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