This Brown Sugar Balsamic Glaze Recipe Would Be Delicious On Easter Ham (4 Ingredients, 5 Minutes) Sauces/Condiments Budget Recipes Chicken Recipes Beef Pork
A good sauce or glaze can make or break a dish. When I was preparing my balsamic brown sugar pork tenderloin recipe, I didn't know my mind would be blown when I tasted the sauce and glaze. Mind. Blown. This sweet, vinegary concoction has the perfect balance of flavors, and it was hard to not keep tasting it right off the spoon!
Not surprisingly, this basting and serving sauce made the pork tenderloin amazing delicious and a recipe that will be cooked often for dinner now. But wait, why stop at pork? I imaged this sauce glazing bone-in or boneless chicken, steaks, meatloaf, ribs, as a burger sauce and even as a dipping sauce for chicken nuggets. The possibilities are endless.
Cooking Tip: Buy the best balsamic vinegar you can. A good-quality balsamic really makes a difference!
To make this simple sweet balsamic glaze/sauce you need only four simple ingredients and some water. Here is what you need to grab from the pantry: brown sugar, balsamic vinegar (check out the health benefits of balsamic vinegar), soy sauce and cornstarch. The sauce cooks up on the stovetop in about four minutes.
How will you use this delicious recipe? I think you should try it on your Easter ham.
Cuisine: American
Prep Time: 1 minute
Cook Time: 4 minutes
Total Time: 5 minutes
Servings: 4
Ingredients
- 1/2 cup brown sugar
- 1/4 cup balsamic vinegar
- 1/2 cup water
- 2 tablespoons soy sauce (I used low-sodium soy sauce)
- 1 tablespoon cornstarch
Here's how to make it:
- Put all the ingredients into a saucepot. Bring to a simmer. (Like a little spice in your food? Add some crushed red pepper flakes.)
- Cook, stirring, about 4 minutes or until the sauce has thickened. Remove from the heat.
- Use for basting or as a sauce (or both!). Store the sauce in an airtight container in the fridge.
Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. Any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.
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