Balsamic Fig Glaze

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.

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Balsamic Fig Glaze

  • Yield: 2 cups 1x


This is very easy and flavorful, and can be whipped up in a jiffy! Try it with roasted chicken, pork loins, or even grilled fish!


  • 1 cup balsamic vinegar
  • 3/4 cup fig preserves


  1. 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.
  2. Add in fig preserves and whisk to fully incorporate. If glaze is too thick add water if necessary.