Balsamic Vinegar and Honey Grilling Glaze
Makes about 2 cups

Inspiration

I am always on the lookout for good but not overpowering grilling glazes, and a recipe based on the vinegar and honey combination inspired this one. I added the chili heat and the tartness of dried berries complex,  slightly piquant flavors.

Balsamic Vinegar and Honey Grilling Glaze

Hints

1. The butter gives the glaze a wonderful silken consistency. Although it looks very dark in the photo, meat and seafood show through when it is brushed on.
2. Without the citrus zest, this glaze is wonderful for grilled chicken, game birds and pork.

Ingredients
¾ cup good balsamic vinegar*
¼ cup honey
½ cup extra virgin olive oil
2 tbs. unsalted butter
1/3 cup dried sour cherries, blueberries or currants
2 tbs. minced fresh rosemary or sage leaves
½ tsp. Chinese chili paste or ¼ tsp. dried red pepper flakes

For Seafood: add 1 tbs. grated lemon or orange zest

Procedure

1. Put vinegar and honey into a saucepan and simmer until it is reduced by half. Remove from heat.
2. Add remaining ingredients and transfer to a covered glass container until you are ready to use it. This glaze can be refrigerated for two weeks. Heat to melt butter before using.

* For a short but thorough explanation of Balsamic vinegars, from great to gruesome, click on this link
Whole Foods 365 private label makes a CABM approved Aged Balsamic Vinegar, 6.9 FL OZ. for $5.99. It is very good for everyday use and the price is fabulous.

The next post will be a recipe for Grilled Scampi with Pancetta and Balsamic Vinegar and Honey Glaze.