Raspberry balsamic glaze is so easy to make at home! The sweet and tangy flavors will elevate salads, sandwiches, roasted vegetables and more! Best of all, you only need two simple ingredients: balsamic vinegar and raspberry preserves.
Raspberry balsamic glaze is most popular during the summer months when we want refreshing dishes such as this watermelon, arugula and goat cheese salad. The acidity of the vinegar add brightness to any dish, while the raspberry adds a touch of sweetness. This homemade condiment is sure to elevate your dish!
While this recipe is originally from my roasted brussels sprouts with raspberry balsamic glaze post, it pairs well with so many other dishes too. Balsamic glaze really compliments vegetables such as roasted root vegetables or grilled balsamic eggplant!
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Ingredient Notes
- Balsamic vinegar - you don't need anything fancy here! A regular balsamic vinegar will do. We will cook the vinegar down into a thick syrupy mixture. This method of cooking is called a reduction!
- Raspberry preserves - You can also use raspberry jam or jelly but you may have to pick out any chunks of fruit.
See recipe card for quantities.
Substitutions & Variations
- Strawberry - swap in strawberry preserves for a strawberry glaze!
- Blueberry - use blueberry preserves instead of raspberry.
- Spicy - add a few slices of fresh jalapeño peppers! Make sure to remove them before serving.
- Fresh raspberries - use ¼ cup of fresh raspberries in place of the preserves. Mash them in the vinegar as it simmers to help release the flavor. Strain out the raspberries before using. Fresh raspberries makes this recipe sugar-free as well!
- Gluten free - make sure to use gluten free balsamic vinegar & fruit preserves.
Step by Step Instructions
Add the balsamic vinegar and raspberry preserves to a saucepan. Heat over medium heat and whisk together so the raspberry preserves dissolves.
Bring the mixture to a rapid simmer. Let it simmer for about 10 minutes, stirring occasionally. It is done when you can scrape the bottom of the pan and the glaze is thick enough to leave a clean trail.
Hint: keep a careful eye on the vinegar as it is simmering. If you let it reduce too long it will become super sticky and hard. I also recommend turning on the ventilation fan because the vinegar will have a strong smell.
Storage
Store this raspberry balsamic sauce in an airtight counter. You can leave in out at room temperature for a week or store it in the fridge for two weeks.
I do not recommend freezing balsamic glaze.
Top tip
Drag a whisk or spatula along the bottom of the pan to check if it is done. If you can see the bottom of the pan clearly for a few seconds before the glaze moves back into place it is time to remove it from the heat. The raspberry balsamic sauce will thicken more as it cools!
Frequently Asked Questions
Balsamic glaze is a reduction of balsamic vinegar. Glaze is thicker, syrupy and more intense in flavor in comparison to vinegar. Balsamic glaze often had added sugars making it sweeter than the vinegar.
For the most part, yes! Know that balsamic glaze is thicker than vinegar. I would not recommend subbing it in for baking, but it would would well in salad dressings such as this maple balsamic dressing.
As long as you use gluten-free vinegar and preserves this recipe will be gluten-free. Alternatively you can purchase gluten-free balsamic glaze in stores, just make sure to double check the label.
Raspberry Balsamic Glaze Uses
Add balsamic glaze to roasted veggies, salads, pizza and more! Below are a few of my favorite ways to use this recipe:
Easy Raspberry Balsamic Glaze
Ingredients
- 1 cup balsamic vinegar
- 2 tablespoon raspberry preserves or jam
Instructions
- Add the balsamic vinegar and raspberry preserves to a pan. Gently whisk together until the raspberry preserves breaks apart.
- Heat over medium heat and bring the mixture to a rapid simmer. Simmer for 10 minutes, while occasionally whisking to prevent burning. The vinegar should reduce by about half in volume.
- Drag the whisk or a spatula along the bottom of the pan. Check if you can see the bottom of the pan clearly for a few seconds before the glaze moves back into place. This is when the glaze is done.
- Remove from heat. The glaze will thicken up more as it cools. Let it cool for a bit and enjoy!
Notes
- Keep an eye on the simmering vinegar and stir occasionally to prevent burning.
- Turn on the ventilation fan above your stove. The vinegar has a strong smell when it is cooking!
- You can strain out the raspberry seeds if desired. If doing so, I recommend straining immediately after turning off the heat, before the glaze gets too thick to strain.
Em says
Yum!