Happy Spring!

Check out our vast collection of recipes to find your new favorite!
I opened the bottle of your vanilla extract last weekend to bake some cookies and the difference in taste is extraordinary." – Judy

The Best Port-Balsamic-Vanilla Glaze


We should all have a few show-stopping sauces to take a recipe from tasty to transcendent. Trust me, this is one is one of those sauces you’ll treasure and share.

What I love about this sauce is that it creates magic with so many different foods. You can use it to dress up grilled meat and vegetables, it makes a great salad dressing, it’s a quick fix for appetizers, it even works over ice cream and cake. The best part? It contains four ingredients! (Note: the curious items floating in the syrup are two halves of a vanilla bean. The longer the syrup sits, the more it is infused with vanilla.)

To get you started, make the sauce and tuck it in the refrigerator. I have created an appetizer platter and a salad using this glaze to inspire your imagination. I’d even recommend putting this over our Pumpkin Gelato. Now it’s up to you to have fun with it!



The Best Port-Balsamic-Vanilla Glaze



1 cup Port wine — Tawny or Ruby

1 cup balsamic vinegar

1 Vanilla Bean, sliced lengthwise

1/2 cup granulated sugar or agave, coconut or rice syrup


In a heavy, medium saucepan, add wine, vinegar and vanilla bean. Bring almost to a boil and then reduce to a medium simmer for 15 minutes. Add sugar and continue to simmer until it begins to thicken and coats the back of a spoon. Remove from heat, cool, and pour into a glass container, keeping the vanilla bean with the glaze.

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Patricia Rain
Follow me
Latest posts by Patricia Rain (see all)

2 Responses

    1. Yes, you could Jolene. You would need to check canning protocol for details, as I’ve never preserved it. I will say that it lasts quite well in the refrigerator; I’ve had some for six months that I will use up soon, but I’ve even had some for a year in the refrigerator. The combination of the acid from the vinegar and the sugar, which acts as a preservative, keeps well in the refrigerator. I’ve had to thin it down a bit; bring it to room temperature, however, before thinning.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

Related Posts

Verified Customer Review

I was given a small bottle of Rain’s Choice in a gift basket and I have been hooked ever since. The flavor makes all of my baking so much better! I will never use grocery store vanilla again!

Get the Best Vanilla Here!

Blog Categories

Newsletter Signup

Join our community, get news on issues of concern about our planet and its inhabitants, recipes and deals. Over 5,000 subscribers!

The Vanilla Queen
Sorting vanilla beans

Why do our customers love Rain's Choice vanilla?

Thank you for supporting The Vanilla Company and our farmers! BUY HERE now.
For an update on the 2016 vanilla shortage, please see “Why is Vanilla so Expensive?”