This super-easy, two ingredient glaze is wonderful with roast chicken, pork loin or a firm fish such as swordfish. I first made this recipe for my Roasted Chicken recipe, but use it on many different dishes. This very flavorful glaze will keep refrigerated for up to a week.
About Balsamic Vinegar
Do yourself a favor and get a decent balsamic vinegar for your house. I collect balsamic vinegars, and have a wide variety. Some are expensive, some are not. I use the middle of the road ones most often. A balsamic vinegar doesn’t have to be an expensive 15 year old for this recipe, but you don’t want the bargain bin one either.
- 1 cup balsamic vinegar
- 3/4 cup fig preserves
- Pour the balsamic in a small sauce pan and bring to a low boil while whisking. Continue to whisk until balsamic has reduced by 1/3 and is syrupy.
- Add in fig preserves and whisk to fully incorporate. If glaze is too thick add water if necessary.