All-Purpose Balsamic-Honey Glaze | PCC Natural Markets

All-Purpose Balsamic-Honey Glaze

Serves: 8

Yield: About 1 cup

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These ingredients are:
vegetarian iconVegetarian corn-free iconCorn-free dairy-free iconDairy-free egg-free iconEgg-free gluten-free iconGluten-free peanut-free iconPeanut-free soy-free iconSoy-free tree nut-free iconTree nut-free wheat-free iconWheat-free

This sweet and tangy glaze can be used on meat, seafood, vegetables and fruit. Change the fresh herb to pair perfectly with what you're baking and what's in season.



Combine all ingredients in a small saucepan; bring to a boil. Reduce heat to a simmer and cook, stirring occasionally, until slightly thickened, 3 to 5 minutes. Cool and store in the refrigerator up to 10 days.

To use this glaze on:

Pork chops, chicken breasts, salmon fillets and tofu: Preheat oven to 350° F. Sear protein on both sides in a skillet over medium-high heat with a little oil, until golden brown. Transfer to a baking dish and pour glaze over protein to coat. Roast until desired doneness is reached (140° F for pork, 165° F for chicken, 135° F for salmon). To serve, place protein on a platter and top with glaze.

Winter squash: Add 2 tablespoons melted butter to glaze mixture. Preheat oven to 425° F. Halve squash and remove seeds; arrange in a shallow baking dish. Coat squash with glaze and roast until golden and tender, 30 to 45 minutes, depending on the size of the squash.

Fruit (pears, figs, peaches, etc.): Leave out mustard and garlic and add a pinch of spice (think cinnamon, cardamom or clove). Preheat oven to 400° F. Wash, halve and core fruit, if necessary, and place in a baking dish. Coat with glaze and bake until fork-tender.

Each serving: 50 cal, 0g fat (0g sat), 0mg chol, 200mg sodium, 11g carb, 0g fiber, 0g protein

Recipe by Jackie Freeman, PCC Chef

More about: balsamic vinegar, honey


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