One of my favorite things in this world is a good balsamic glaze. Unfortunately, most balsamic glazes are made using white refined sugar! Especially storebought brands.
I’m not anti white sugar by any means, but I try to avoid it when possible.
Thankfully, I recently discovered the wonder that is date sugar. Date sugar is actually considered a healthy sweetener. I know, I know…you’ve heard this too many times. It usually turns out to be false, but I promise this isn’t a scheme! Date sugar is just dehydrated dates, ground up. It’s not refined or highly processed, and it still has its fiber content, so you don’t need to worry about blood sugar spiking. In terms of sweeteners, it’s the real deal.
Bob’s Red Mill has date sugar that you can likely find at Whole Foods or a health food store, but I ordered mine in bulk on Amazon! 4 lbs for $31, which may seem pricey, but it’s actually 50% off most prices I’ve seen.
Anyway…so grateful for date sugar for saving the day & allowing me to make balsamic glaze at home that’s actually somewhat healthy.
This glaze is only 2 ingredients…balsamic vinegar & date sugar! It’s perfect for topping fancy toasts, in lasagna or pasta dishes, roasting veggies in, or whatever else you can think up.
- 1 cup balsamic vinegar
- 1/4 cup date sugar (or sub 1:1 brown sugar, cane sugar, white sugar…no liquid sugars)
- Mix both ingredients in a small saucepan on medium-high heat.
- Whisk continuously, making sure there are no clumps (there will still be fibers from the date sugar, but very small) of sugar.
- Keep the glaze on heat until it thickens up slightly. It should stick to the back of a spoon when dipped in.
- Use immediately or store in an airtight container for up to 1 week.