Fresh sweet raspberries balance out the sweet balsamic vinegar in this homemade raspberry balsamic glaze (gluten free). Once it reduces, the versatile glaze can be drizzled as a dressing over salads, roasted veggies and more.
Be sure to check out more of my easy gluten-free sauces and dressings including my quick, easy strawberry vinaigrette, creamy mango vinaigrette and gorgeous blueberry vinaigrette dressing.
Ingredients
Three ingredients are all you need. I do not bother using the expensive aged balsamic vinegar. In my opinion, the addition of the raspberry and sweetener cancel out the need for the fancy stuff. As a gluten-free chef, I am sometimes asked “Is vinegar gluten-free?” Click the link to get the full answer, as vinegar is not always gluten-free.
Fresh, sweet raspberries are definitely best but frozen raspberries will work too. In fact, if raspberries are not in season, frozen ones are often the better option. Frozen fruit is usually picked when at it’s perfect ripeness and frozen very soon after. So the flavor and sweetness are perfectly preserved.
For the sweetener, agave is my go to. Brown sugar, white sugar and honey are all great options too.
Cooking the Glaze
The technique for making this glaze is a “reduction,” which involves simmering the vinegar until it becomes syrupy. Be patient and keep it at a simmer. Letting it boil may speed up the process but you risk burning or over-reducing it. Stirring the mixture every so often is a good idea to keep the syrup from sticking.
How to Use Balsamic Glaze
- The combination of balsamic glaze with pesto is absolutely sublime! Drizzle some of this glaze on a salad dressed with pesto or a gluten-free pizza with a basil pesto as the sauce.
- Combine it with your favorite olive oil for a perfect salad dressing.
- Drizzle it over grilled salmon.
- Brush it onto roasted chicken for the final 15 minutes of cooking.
Raspberry Balsamic Glaze
Ingredients
- 1 cup balsamic vinegar
- 3 ozs or heaping 1/2 c fresh raspberries
- 2 tsps agave or your sweetener of choice
Instructions
- Place the vinegar, raspberries and sweetener in a small pot. Mash the raspberries a little bit.
- Turn the flame up to medium high and bring to a simmer. Turn the flame down to low. Simmer for 20 minutes stirring often.
- Strain the liquid into a bowl using a fine mesh strainer. Use the back of a spoon to push the raspberry pulp through the strainer. Continue to mash until you are left with mostly seeds. Tas
- When cool enough, taste. You may want to add a touch more sweetener. Start with 1 tsp, taste and add more if needed.
- As the glaze cools, it will thicken to a syrup.
Due to the pandemic, I’m unable to obtain my usual raspberry balsamic glaze. If I endeavor to make this recipe, how would you suggest I store? Do you think it be can kept on the shelf for long-term cooking purposes due to the high vinegar content?
Just to be safe, I normally store this in the refrigerator since it has some of the raspberry pulp in it.
Great recipe to use up my extra raspberries before they go bad. Canβt wait to try it. Thank you.
Great! Enjoy.