Berries and vinegar might sound like odd partners, but they’re wonderful together. When you combine sweet summer strawberries with a homemade Balsamic glaze, the flavors are fantastic, making for an easy and healthy dessert.
How to Make Homemade Balsamic Glaze
By the side of my stove sits a platter filled with basic things that I use constantly in cooking. Olive oil, coconut oil, a variety of salts and pepper, and a little squeeze bottle filled with an intensely flavored brown syrup. That syrup is Balsamic vinegar reduced with a tiny bit of brown sugar.
Simply reduce Balsamic vinegar by half, simmering in a small saucepan with a little brown sugar. As the vinegar reduces, it thickens. It will thicken further upon cooling into a syrup. Pour into a squeeze bottle or a small jar with a tight lid. No refrigeration is needed.
How to Use Balsamic Glaze
Balsamic glaze is useful in so many ways.
- Squirt a little over roast green beans and onions or other roast vegetables to dress before serving
- Add a squiggly line to dress a plate, like in a fancy restaurant
- Drip it onto toasted baguette smeared with soft goat cheese for an appetizer (add figs if in season)
- Use it as a sauce for roast or grilled salmon or chicken
- Garnish pureed soups
- Squirt over a classic Caprese salad of sliced tomatoes, mozzarella and basil leaves with some good olive oil
- Drizzle over fresh, sweet strawberries for a fantastic and healthy dessert (over vanilla ice cream too)
Choosing Balsamic
Balsamic vinegar comes in a range of prices and qualities from the cheap imitation stuff to highly prized, aged bottles.
For a reduction, choose at the lower end of the price scale but still a decent quality. And be sure to read the label. You don’t want to buy a bottle with caramel coloring or anything added.
Choose Organic Strawberries
For strawberries, I only buy organic. They taste better and reduce your exposure to pesticides. If you can only find conventionally grown strawberries, the benefits of eating fruits and vegetables outweigh the risks.
The Environmental Working Group publishes an annual Shoppers Guide to highlight which fruits and vegetables have the most pesticide residues and are the most important to buy organic.
You can reduce your pesticide exposure by avoiding what the EWG lists on their “dirty dozen” list. The “clean fifteen” list is there too.
Need another way to use this terrific glaze? Try this Fig, Goat Cheese and Prosciutto Crostini with Balsamic Glaze
Strawberries with Homemade Balsamic Glaze
Ingredients
- 2 cups decent quality Balsamic vinegar 16 ounces
- 1 tablespoon brown sugar
- 1 pound strawberries washed and quartered
Instructions
- In a small saucepan, place vinegar and bring to a boil. Turn it down to a simmer, add sugar and reduce by half to one cup. Watch so it does not burn or reduce too far. Stir or whisk occasionally. When vinegar is reduced stir in brown sugar until melted. Remove pan from the stove and allow to cool. It will thicken further upon cooling. Place in a squeeze bottle or small jar with a tight fitting lid.
- If using the glaze to top strawberries, place washed and sliced berries in a bowl or stemmed glass and drizzle with glaze. Serve immediately.
Notes
- Add a squiggly line to dress a plate, like in a fancy restaurant
- Drip it onto toasted baguette smeared with soft goat cheese for an appetizer (add figs if in season)
- Use it as a sauce for roast or grilled salmon or chicken
- Garnish pureed soups
- Squirt over a classic Caprese salad of sliced tomatoes, mozzarella and basil leaves with some good olive oil
- Drizzle over fresh, sweet strawberries for a fantastic and healthy dessert (over vanilla ice cream too)
Leo | Fontaneria says
the photos are excellent
Madonna says
I am always looking for that extra touch to give my food that memorable something, Something that makes the family go wow, and here it is. Lovely photos. I am making this for Mother’s Day.
Debs @ The Spanish Wok says
I love balsamic reduction, not put sugar in before though; will have to give that a try next time thanks for the tip.
I've never quite got my head around balsamic with strawbs though LOL.
BTW You are welcome to join in my monthly food blogger event THE SOUP KITCHEN, here offering a new theme each month. All bloggers are welcome, hope to see you participate soon.
Margaret says
The photos look beautiful - I can't wait to try the recipe! How delicious.
Sally says
Just in time for strawberry season--well, almost. We won't see berries for at least 6 to 8 weeks, BUT your recommendation of brands is very helpful, and it's never too soon to make this reduction. Also, thanks for the link to shopper's guide. Great information and lovely recipe, Sally!