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Balsamic Glaze
Pantry Italian

Balsamic Glaze

4.5

Prep
5 min
Cook
20 min
Total
25 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Mix balsamic vinegar with brown sugar in a saucepan over medium heat, stirring constantly until sugar has dissolved. Bring to a boil.
  3. 3 Reduce heat to low and simmer until glaze is reduced by half and coats the back of a spoon, about 20 minutes.
  4. 4 Let cool, then pour into a lidded jar. Seal and store in the refrigerator.

By Sally J

Salt and Vinegar Almonds
Appetizer

Salt and Vinegar Almonds

3.0

Prep
5 min
Cook
10 min
Total
25 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Spread almonds onto a baking sheet. Toast in the preheated oven until nuts start to turn golden brown and become fragrant, 8 to 10 minutes.
  3. 3 Meanwhile, combine vinegar and brown sugar in a saucepan over medium heat. Gently stir until sugar has dissolved, about 5 minutes. Remove toasted almonds from the oven, add to saucepan, and stir to coat.
  4. 4 Line the baking sheet with parchment paper.
  5. 5 Spread coated almonds evenly onto the prepared baking sheet. Sprinkle salt over almonds, tossing to cover evenly. Allow time to dry, about 10 minutes.

By Robert Kostoroski

Balsamic Roasted Pork Loin
Dinner Italian

Balsamic Roasted Pork Loin

4.6

Prep
5 min
Cook
60 min
Total
195 min

Instructions

  1. 1 Combine vinegar and steak seasoning in a medium bowl; stir until seasoning is dissolved. Stir in olive oil until combined.
  2. 2 Place pork into a resealable plastic bag, then pour marinade over pork. Squeeze out air and seal the bag; marinate in the refrigerator for 2 hours to overnight.
  3. 3 When ready to cook, preheat the oven to 350 degrees F (175 degrees C).
  4. 4 Place pork into a glass baking dish along with marinade.
  5. 5 Bake in the preheated oven, basting occasionally, until an instant-read thermometer inserted into the center of the tenderloin reaches an internal temperature of 145 degrees F (65 degrees C), about 1 hour.
  6. 6 Let rest for 10 minutes before slicing and serving.

By Melissa S

Perfect Honey-Balsamic Glaze

Perfect Honey-Balsamic Glaze

4.2

Prep
10 min
Cook
35 min
Total
45 min

Instructions

  1. 1 Whisk balsamic vinegar and honey together in a saucepan over medium heat. Cook, stirring occasionally, until mixture begins to bubble, 3 to 5 minutes.
  2. 2 Stir garlic, rosemary, and garlic salt into vinegar mixture. Cook and stir until mixture starts to foam. Reduce heat to low and simmer, stirring occasionally, until glaze coats the back of a wooden spoon, 30 to 40 minutes.

By Gatekeeper85

Balsamic Rhubarb Compote
Dessert

Balsamic Rhubarb Compote

Prep
15 min
Cook
20 min
Total
45 min

Instructions

  1. 1 Place chopped rhubarb in a medium-sized saucepan. Add sugar, balsamic vinegar, and salt; stir to coat rhubarb evenly. Let sit for 10 minutes until rhubarb has released its juices.
  2. 2 Bring rhubarb mixture to a light boil over medium heat. Reduce heat to medium-low and simmer, stirring occasionally, until rhubarb is soft and mixture has thickened, about 20 minutes. Remove from heat and let cool. Mixture will further thicken upon cooling. Place in a jar or storage container and refrigerate for up to a week.

By France Cevallos

Maryellen's Baked Onions
Dinner

Maryellen's Baked Onions

4.0

Prep
Cook
Total

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C).
  2. 2 Peel onions and make two cross cuts on the top of the onion. Place in a clay cooker or casserole dish.
  3. 3 Mix together the Balsamic vinegar, honey and tarragon. Pour over onions and marinate for 1 hour.
  4. 4 Bake for 30 to 40 minutes or until onions are tender.

By Maryellen Kline-Lapati

Strawberry Balsamic Jam

Strawberry Balsamic Jam

3.0

Prep
15 min
Cook
25 min
Total
40 min

Instructions

  1. 1 Combine sugar and vinegar in a saucepan over medium heat; bring to a boil. Reduce heat to a simmer and cook uncovered until the sugar is dissolved.
  2. 2 Add strawberries and thyme to the sugar mixture; bring to a boil. Reduce to a simmer and cook uncovered for 15 to 20 minutes.
  3. 3 Remove thyme sprigs. Allow jam to cool and store in the fridge in an airtight container or transfer hot jam to sterilized jars and seal.

By nch

Grilled Peaches with Blue Cheese and Balsamic
Dessert American

Grilled Peaches with Blue Cheese and Balsamic

4.4

Prep
20 min
Cook
20 min
Total
40 min

Instructions

  1. 1 Preheat the grill for medium-high heat. Lightly oil the grate.
  2. 2 Stir together vinegar, sugar, and pepper in a saucepan over medium heat. Simmer until liquid has slightly thickened and reduced by half. Remove from heat and set glaze aside.
  3. 3 Place peaches cut-side down on the preheated grill and cook until flesh is caramelized, about 5 minutes. Turn peaches over. Brush the tops with balsamic glaze and continue grilling for 2 to 3 minutes.
  4. 4 Transfer peach halves to individual serving dishes and drizzle with remaining glaze. Sprinkle with blue cheese.

By Allrecipes Member

Nicole's Balsamic Beet and Fresh Spinach Salad
Lunch

Nicole's Balsamic Beet and Fresh Spinach Salad

4.2

Prep
15 min
Cook
Total
315 min

Instructions

  1. 1 Whisk together the balsamic vinegar, white wine vinegar, Chardonnay, and sugar in a small bowl. Place the beets and onions in a small, sealable container. Pour the vinegar mixture over the beets and onions to completely cover. Seal top; marinate in refrigerator for 4 to 5 hours.
  2. 2 When ready to serve, divide spinach leaves between four salad plates. Top with beet mixture, and drizzle salads with a bit of the marinating liquid.

By Nicole Evans

Dandelion Chips
Appetizer

Dandelion Chips

2.0

Prep
10 min
Cook
15 min
Total
25 min

Instructions

  1. 1 Preheat the oven to 325 degrees F (165 degrees C). Line 2 baking sheets with parchment paper.
  2. 2 Combine olive oil, vinegar, garlic powder, salt, and pepper in a bowl. Add leaves and toss until well combined. Lay the leaves in a single layer on the prepared baking sheets and drizzle with remaining olive oil mixture.
  3. 3 Bake in the preheated oven until dandelion chips are crisp, making sure they do not burn, 12 to 16 minutes. Leaves will stiffen as they cool.

By Shanda

Beautiful Blackberry Balsamic Dressing

Beautiful Blackberry Balsamic Dressing

4.6

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Pulse blackberries and balsamic vinegar together in a blender until smooth.
  2. 2 Strain blackberry mixture through a fine mesh strainer into a bowl. Stir yogurt and sugar into the blackberry mixture with a whisk until smooth.

By Christy Cooks

Balsamic Glazed Carrots
Dinner

Balsamic Glazed Carrots

4.1

Prep
5 min
Cook
10 min
Total
15 min

Instructions

  1. 1 Heat oil in a skillet over medium-high heat. Saute carrots in oil for about 10 minutes, or until tender. Stir in balsamic vinegar and brown sugar, mix to coat and serve.

By HARRY WETZEL

Concord Grape Onion Jam

Concord Grape Onion Jam

5.0

Prep
10 min
Cook
40 min
Total
170 min

Instructions

  1. 1 Immerse a jar with a tight fitting lid in simmering water until grape jam is ready. Wash lid in warm, soapy water.
  2. 2 Place grapes in a saucepan and crush with a potato masher until they begin to release some juice. Cover and cook over low heat until grapes are very soft and can be easily crushed, about 10 minutes. Remove from heat and set aside to cool.
  3. 3 Push grapes and all of the accumulated juice through a food mill or a fine mesh strainer. Extract as much pulp and juice as you can and return back to the saucepan. This should yield a generous 2 cups pulp. Discard leftover seeds.
  4. 4 Add onion, brown sugar, and balsamic vinegar to grape pulp and mix until sugar has dissolved. Bring to a boil over medium-high heat, then reduce temperature to low and simmer, uncovered, stirring occasionally at the beginning and then more regularly to prevent scorching, until jam is thick, about 30 minutes. (Do not overcook--jam will thicken more as it cools.)
  5. 5 Pour hot jam into the sterilized jar, seal tightly with the clean lid, and allow to cool. Store in the refrigerator and use within 2 weeks.

By nch

Skillet Balsamic-Glazed Chicken
Dinner

Skillet Balsamic-Glazed Chicken

4.7

Prep
5 min
Cook
15 min
Total
40 min

Instructions

  1. 1 Whisk together the vinegar, chicken broth, sugar, garlic, and Italian seasoning in a small bowl. Put chicken in a shallow bowl and add marinade. Allow to marinate for 20 minutes, turning chicken halfway.
  2. 2 Heat oil in a large skillet over medium-high heat. Remove chicken from marinade and place in skillet, saving marinade. Cook chicken for 4 minutes on each side. Add remaining marinade and cook until chicken is no longer pink in the center and the juices run clear, and sauce has started to thicken and coat chicken, 4 to 5 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By Jenna

Easy Onion Jam

Easy Onion Jam

4.3

Prep
10 min
Cook
40 min
Total
50 min

Instructions

  1. 1 Heat olive oil in a saucepan over medium-high heat. Saute onion in hot oil until soft and caramelized, 10 to 12 minutes. Add water, balsamic vinegar, and brown sugar; stir until sugar is dissolved and mixture is simmering. Reduce heat to low and cook until mixture thickens and reaches desired consistency, about 30 minutes.

By Adam Schiff

Grilled Eggplant
Dinner American

Grilled Eggplant

4.5

Prep
10 min
Cook
10 min
Total
20 min

Instructions

  1. 1 Gather the ingredients. Preheat an outdoor grill for medium-high heat and lightly oil the grate.
  2. 2 Mix soy sauce, balsamic vinegar, and oil together in a 9x13-inch baking dish. Add eggplant slices and turn several times to coat.
  3. 3 Lift eggplant out of marinade and carefully place onto the preheated grill, watching for flare-ups. Cook until browned and charred but tender and creamy in the middle, about 5 minutes per side.

By Frank040

Fig and Onion Spread

Fig and Onion Spread

4.4

Prep
10 min
Cook
35 min
Total
45 min

Instructions

  1. 1 Heat olive oil in a saucepan over medium heat; stir onion in the hot oil. Reduce heat to medium-low, cover saucepan, and cook, stirring occasionally, until onion is softened and caramel-colored, 20 to 25 minutes.
  2. 2 Stir figs into onion; cook and stir until figs begin to lose their shape and have softened into onion, 10 to 15 minutes. Pour balsamic vinegar into fig-onion mixture; cook until all the liquid has evaporated, 5 to 10 minutes. Stir sugar, 1 tablespoon at a time, into fig-onion mixture until desired sweetness is reached. Serve warm or chilled.

By Thea McAbbott

Balsamic-Tomato Dipping Oil
Dinner

Balsamic-Tomato Dipping Oil

4.5

Prep
10 min
Cook
Total
40 min

Instructions

  1. 1 Combine olive oil, balsamic vinegar, tomato paste, garlic, seasoned salt, and red pepper flakes in an airtight container; cover and shake vigorously until well combined. Let sit at room temperature for 30 minutes.
  2. 2 Shake oil mixture well and divide between dipping dishes.

By FrackFamily5 CACT

Strawberries with Balsamic Vinegar
Dessert American

Strawberries with Balsamic Vinegar

4.6

Prep
10 min
Cook
Total
70 min

Instructions

  1. 1 Place strawberries in a large bowl. Drizzle vinegar over strawberries, then sprinkle with sugar. Stir gently to combine. Cover and let sit at room temperature for at least 1 hour but no more than 4 hours.
  2. 2 Grind black pepper over strawberries just before serving.

By Hoolie

Balsamic-Pickled Eggs
Appetizer

Balsamic-Pickled Eggs

3.9

Prep
15 min
Cook
10 min
Total
5815 min

Instructions

  1. 1 Place eggs in a saucepan and cover with cold water. Bring water to a boil, then immediately remove from the heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Transfer eggs to a bowl of cold water; peel when cool.
  2. 2 Meanwhile, combine onion, balsamic vinegar, water, garlic, and sugar in a saucepan over high heat; bring to a boil. Remove from the heat and cool to room temperature, 30 to 45 minutes.
  3. 3 Place peeled eggs in a glass jar and pour cooled vinegar mixture over top. Cover and refrigerate for at least 4 to 5 days before serving.

By gibsey23

Aioli with Black Garlic and Preserved Lemon
Dinner

Aioli with Black Garlic and Preserved Lemon

4.0

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Combine black garlic, preserved lemon (make sure all seeds are removed), balsamic vinegar, and soy sauce in a high capacity blender (such as a Vitamix®) until black garlic and preserved lemon are pulverized into a smooth mixture. Add olive oil and blend until aioli thickens.

By Andy Surowiec

Cucumber-Watermelon Salad
Lunch

Cucumber-Watermelon Salad

4.3

Prep
15 min
Cook
15 min
Total
30 min

Instructions

  1. 1 Place the watermelon and cucumber cubes in a large bowl, and gently toss with the salt and sugar. Drizzle with balsamic vinegar and toss to coat. Refrigerate for 15 minutes, then gently toss one last time before serving.

By RHOV

Slow-Cooker Teriyaki Ribs
Dinner

Slow-Cooker Teriyaki Ribs

4.6

Prep
10 min
Cook
245 min
Total
255 min

Instructions

  1. 1 Sprinkle baby back ribs with pepper and place in a slow cooker. Pour 1/3 cup teriyaki sauce on top. Cover and cook until tender, 4 hours on High or 7 hours on Low.
  2. 2 Cut ribs apart. Combine remaining 1/3 cup teriyaki sauce, balsamic vinegar, and garlic in a saucepan over medium-high heat. Simmer uncovered for 5 minutes. Brush sauce over ribs.

By kimmi

Strawberry Shortcake with Balsamic
Dessert

Strawberry Shortcake with Balsamic

3.0

Prep
10 min
Cook
10 min
Total
20 min

Instructions

  1. 1 Preheat an outdoor grill for medium heat and lightly oil the grate.
  2. 2 Combine strawberries, balsamic vinegar, sugar, and black pepper in a bowl; marinate for 10 to 15 minutes.
  3. 3 Grill the slices of angel food cake on the preheated grill until toasted, 3 to 5 minutes on each side.
  4. 4 Transfer the cake to 4 dessert plates and top with marinated strawberries and the liquid and a spoonful of whipped cream.

By Bonnie

Grilled Radicchio
Dinner

Grilled Radicchio

5.0

Prep
5 min
Cook
10 min
Total
15 min

Instructions

  1. 1 Preheat an outdoor grill for medium heat and lightly oil the grate.
  2. 2 Place radicchio in a large bowl. Add 1 tablespoon olive oil and salt; toss to coat.
  3. 3 Whisk together remaining 2 tablespoons olive oil, mustard, and vinegar in a separate bowl. Set aside.
  4. 4 Grill radicchio on the preheated grill for 3 minutes on each side. Transfer to a serving dish and drizzle reserved dressing over the top. Serve immediately.

By Soup Loving Nicole