Honey Balsamic Glaze

This easy 2-ingredient glaze is way better than store bought. I use it on paninis, mozzarella, caprese salads, pizzas, and even on grilled peaches for a summer dessert. Best of all, we are lucky enough to use our own farm fresh raw honey.
​
INGREDIENTS
2 tablespoons honey
1 cup balsamic vinegar

DIRECTIONS
Combine the honey and the vinegar in a small saucepan. Whisk to combine. Bring to a simmer and continue simmering for 12-15 minutes, whisking occasionally. Remove from heat and allow to cool.

Once cooled, stir the glaze. If a thicker reduction is desired, bring to a simmer and cook for 3-4 minutes more.

Once fully cooled, store the balsamic reduction in an airtight bottle or jar in the refrigerator for up to 3 weeks.