I love the way a light drizzle of balsamic reduction can dress up any dish to seem a bit more “gourmet.” The best part about this fancy trick is that you can make this thick glaze yourself with an inexpensive bottle of balsamic vinegar. You just boil it down until it reaches a syrup-like consistency. This sweet cinnamon balsamic reduction takes the complex, tangy taste of balsamic to another level.
To make this sweet balsamic reduction, you need three ingredients: balsamic vinegar, coconut sugar and a cinnamon stick. You don’t need to use an expensive or aged balsamic – I use an average organic balsamic vinegar and cook it down until it’s nice and thick.
I love the addition of cinnamon to balsamic, especially this time of year. I feel like the spice adds a little festivity to whatever I’m eating. That said, this recipe is easily adaptable – I’ve also used leftover vanilla bean pods to make a vanilla balsamic reduction. You can use rosemary, thyme, cloves, cardamom – really, whatever your palate desires. You can also add any sweetener you’d like – or leave it out altogether. I like the caramel flavor that coconut sugar adds, which is why I use it.
I enjoy drizzling this cinnamon-flavored balsamic glaze on sweet and savory dishes. It’s delicious on top of fresh fruit and coconut ice cream. It’s just as good on steak, chicken or a wild-caught salmon filet. And of course, there’s salad.
Once you make this delicious glaze, you’ll always want to keep a jar on hand, so that you can pull it out whenever you have company. A drizzle of this sweet reduction will give whatever you’re making a little color and a lot of flavor.Print
- Add all of the ingredients to a saucepan and bring to a boil.
- Reduce to a simmer on medium heat and cook for 15-20 minutes, stirring occasionally.
- The mixture will reduce to 2/3 cup, and will continue to thicken as it cools.
- Store in a glass bottle and drizzle as needed.
This recipe is easily adaptable! Try adding a leftover vanilla pod instead of a cinnamon stick to make this a vanilla flavored reduction.
I keep the cinnamon stick in the jar so that it adds a stronger cinnamon flavor.
You can store the reduction in a cabinet or in the fridge.