Sweet, tangy, glossy and downright irresistible. This Balsamic Fig Glaze is the secret weapon your cheese boards, roasted vegetables, pork tenderloin, and grilled chicken have been waiting for. Made with fig jam and rich balsamic vinegar, this easy homemade fig glaze comes together on the stovetop in 15 minutes and tastes gourmet with almost no effort.
What Is Balsamic Fig Glaze?
Balsamic fig glaze is a thick, glossy sauce made by simmering balsamic vinegar with fig jam until it turns syrupy and rich, sweet and tangy. It clings to food instead of running all over the plate.
Why Is This Glaze So Easy?
This isn't a balsamic reduction made with fresh figs, but made super simple How To Use It
A glaze of this nature is a very simple way to dress up any main course meat to turn it into a restaurant quality experience.
Let’s take a look.
Ingredients
I mean really … could it get any easier than this. Two ingredients.
- Fig Jam: Use your favorite jar of fig jam.
- Balsamic Vinegar: I always have a big bottle of balsamic vinegar in my pantry that I purchase at Costco.
Instructions
- Step 1: Just place the balsamic vinegar in a saucepan and simmer on low, whisking occasionally and until reduced by ⅓ and is starting to become syrupy. This will take about 15 minutes.
- Step 2: Remove from heat and stir in the fig preserves and whisk to mix well. If glaze is too thick add water if necessary.
Hint: If the Balsamic Fig Glaze becomes too thick, simply whisk in a little water to thin.
How To Use It
- A glaze of this nature is a very simple way to dress up any main course meat to turn it into a restaurant quality experience. My favorite way to use this in on a beef recipe, like this one for Chuck Eye Roast.
- Pork Chops: A trick I learned back in culinary school, we used balsamic fig glaze to drizzle over pan seared pork chops, turning a humble piece of meat into a restaurant quality main course.
- Lamb: I use this glaze most to dress up roasted lamb chops. Lamb chops are already an “fancy feel” main, and this glaze makes them special for a Saturday date night dinner, or for a dinner party. Christmas Eve dinner comes to mind.
- Grilled Chicken Breasts or thighs.
- Veggies: Don’t forget the vegetables. Drizzle this over steamed or roasted vegetable, or Marbled Potatoes.
- Crostini: This is a great sauce or drizzled on crostini with melted Brie Cheese.
- Charcuterie Board: It's unreal on a cheese board. Drizzle it over brie or goat cheese and watch people hover.
- Fig Balsamic Salad Dressing: Drizzle over your favorite tossed salad, it make a great salad dressing.
- How To Serve: Drizzle over roasted or grilled, boneless skinless chicken breasts. Asparagus as a side dish works well here.
- How To Serve: Drizzle over roasted lamb chops with green beans and carrots for a side.
Tips For Success:
- A Smoother Glaze – Fig jam does contain seeds. Use a fine mesh strainer to strain the sauce to make it completely smooth.
- As for balsamic vinegar, don't grab the cheapest bottle on the shelf. It doesn't need to be aged 25 years or anything dramatic. Just something balanced. If you use a cheap balsamic vinegar it will taste harsh straight up. That flavor will transfer to the glaze also.
Variations and Flavor Add-Ins
- Add a little fresh thyme or rosemary if you're serving this balsamic sauce with a steak.
- A strip of orange peel wakes everything up and works nice if you’re glazing a fish fillet.
- Black pepper or a pinch of chili flakes adds edge.
Play around. This glaze is forgiving.
Make Ahead, Storage, Reheating
- Make Ahead: Please do. It gets better after a rest. The flavors settle down and get cozy with each other. Make it a day or two ahead and store it in the fridge. When you pull it back out, it'll be thicker and deeper. That's not a flaw. That's a bonus.
- Storage: Keep it in an airtight container in the refrigerator. It will keep for about a week.
- Reheating: Warm it gently in a saucepan over low heat, slow and steady. Add a splash of water or balsamic and stir. Don’t use medium or high heat or it may scorch. I advise against using the microwave, even 50% power may compromise the glaze.
FAQ
Both. This is a sauce that due to the consistency of the Fig jam makes a thick sauce that works well as a glaze for cooked meats. It’s also a sauce that can be used to drizzle over pizza or even a tossed salad.
No. A pure balsamic reduction is just vinegar cooked down. Balsamic fig glaze includes figs or fig jam, which add sweetness, body, and a softer, fruit-forward flavor.
Yes. Dried figs work well and are available year-round. Chop them small and add them at the beginning of this recipe, then strain. The same with fresh figs, when in season and available. Remove the stem, chop or mash them and add them at the beginning of the cook time. Strain or puree when the sauce is complete.
Explore More Sauce Recipes
I'm a sauce person. Always have been. Culinary school made me that way. Classic French training shaped most professional kitchens in the U.S. The old brigade system traces back to Auguste Escoffier, and he built his structure around sauces. The five "mother sauces" weren't random. They were foundations. If you could make those, you could build hundreds of variations without a recipe. Once you realize a simple glaze or sauce can change an entire dish, there's no going back.
Don’t miss this one for New Mexico Red Chile Sauce and my category for Sauces, Dressings and Vinaigrettes.
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Balsamic Fig Glaze
Ingredients
- 1 Cup Balsamic Vinegar
- ¾ Cup Fig Preserves
Instructions
- Pour the balsamic vinegar in a small sauce pan and bring to a low simmer while whisking every few minutes. Continue to whisk until balsamic has reduced by ⅓ and is syrupy. This will take about 15 minutes. Remove from heat and stir in the fig preserves and whisk to mix well. If glaze is too thick add water if necessary.
Notes
- A Smoother Glaze – Fig jam does contain seeds. Use a fine mesh strainer to strain the sauce to make it completely smooth.
- As for balsamic vinegar, don't grab the cheapest bottle on the shelf. It doesn't need to be aged 25 years or anything dramatic. Just something balanced. If you use a cheap balsamic vinegar it will taste harsh straight up. That flavor will transfer to the glaze also.
