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I love the sweet and sour of this Balsamic Glaze. It’s actually more sweet than it is sour. It’s super easy to make, and will keep for months in the refrigerator. I keep it in a squeeze bottle and drizzle it on all kinds of things… Italian Eggs Benedict, Mozzarella-Tomato Kebabs, Caprese Salad, Strawberry-Spinach Salad, and more.

This recipe, and 499 others, can be found in our cookbook “Rocky Mountain Lodge & Cabins’ MORE Favorites Recipes” which can be purchased at our Gift Shop.

And if you’re looking for a Colorado getaway, check out our Cascade Luxury Suite at Rocky Mountain Lodge in the mountain community of Cascade, at Pikes Peak, near Colorado Springs, Manitou Springs, Woodland Park, and Green Mountain Falls.

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Recipe List:
Cook Time: 30 Minutes
Total Time: 30 Minutes
Servings: about 1 cup


  • 16-oz (2 cups) Balsamic vinegar
  • 1/2 cup granulated sugar
  • salt


  1. Pour vinegar into a saucepan. Add sugar and a couple pinches of salt. Stir and cook over medium heat until mixture comes to a boil. Continue to boil gently until mixture has reduced by half and becomes thick and syrupy, about 20-30 minutes, stirring occasionally. Remove from pot and allow to cool. Store in an airtight container for a couple of weeks at room temperature, or for several months in the refrigerator. Bring to room temperature before using if it's in the refrigerator.

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