1 c. balsalmic vinegar
2 T. light brown sugar
Place in a light colored saucepan over medium-low heat for 10-20 minutes, until sugar is completely dissolved and glaze is thick. Glaze will thicken as it cools. Store in refrigerator for up to a month.
*I like to serve with roasted eggplant with fresh mozzarella, rice, and teriyaki chicken.
**This is one of my daughter's favorite meals.
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