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
Ingredients
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
Instructions
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.
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Tags: Balsamic Vanilla Glaze, Sweet-Tart Vanilla Glaze
Jolene
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Can you can/preserve the port balsamic vanilla glaze and if so are any adjustments needed.
Thank you.
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Patricia Rain
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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.
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