Combine balsamic vinegar and brown sugar in a small saucepan.
Cook, stirring occasionally, over low heat for about 4 minutes or until the sugar has dissolved.
Bring the mixture to a boil, reduce the heat to medium, and simmer for 8 minutes or until reduced by about one-third. If you want a thick glaze, reduce a little longer. The glaze should coat the back of a spoon. Cool, put into a bottle and store in the refrigerator.
Don’t over-reduce the vinegar and sugar; you will end up with a mixture which is too thick to drizzle and is toffee-like.The vinegar fumes are fairly strong so be sure to use your exhaust fan.HANDY TIP:If your brown sugar becomes rock hard, place a piece of bread in the container overnight. Gluten-free bread also works well.