Balsamic Glaze

Hello again!

There seems to be a slight trend happening lately here at Messy Counters. An I-Don’t-Like-Any-Store-Bought-Version-Of-Whatever-So-I-Have-To-Make-My-Own trend.

In the case of Balsamic Glaze, I can’t seem to find one that isn’t either sickeningly sweet or tar thick. So I went on a quest to make one that was more to my liking.

I wanted one that wasn’t too thick, and wasn’t too sweet. The first batch came out too much of both. It was too sweet, had lost all of its vinegar tang, and was pretty thick. Try two burnt. I can’t say how that happened. I’m sure I was watching it. There’s no way I was standing in the living room watching Supernatural.

But maybe just keep an eye on it, yea?

The third batch came out perfect for me. It was sweet but still had some vinegar bite to it, and it had thickened just enough.

This made my favorite grilled chicken this year! I basted the chicken while it was on the grill, and drizzled some more on just before serving. So far, this is shaping up to be a very flavorful summer. I might be using this in this Friday’s recipe.

Balsamic Chicken

If you make this, snap a pic of what you used it on and tag it #messcountersfp. I’d love to see what you make.

Balsamic Glaze

1 cup balsamic vinegar

¼ cup sugar


Combine the vinegar and sugar in a small pot. Bring to a gentle boil over medium heat, stirring to dissolve the sugar completely. Gently boil until mixture has reduced by half, about 5-10 minutes. Makes just over ½ cup of glaze.

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