A Homemade Balsamic Glaze for your Savory or Sweet Dishes

I have been seeing and have shared some savory sauces/dressings and some sweet sauces/dressings that are perfect for your kitchen, especially this time of year.

How about one that would fit both, sweet and savory?

Balsamic Glaze
Makes about 1¼ cup

• 2 cups balsamic vinegar
• 1 cup granulated sugar

1. Pour vinegar into Chef Series 3-Qt. Saucepan and bring to a boil. 
2. Let simmer for 20–30 minutes or until reduced by half.
3. Stir in sugar. 
4. Let it return to a simmer and watch closely until it begins to boil. 
5. In about 5–10 minutes it begins to bubble up.  It is now done and should be able to coat the back of a spatula.
6. Let cool to fully thicken and pour into Squeeze It Bottle. 
7. Store in refrigerator up to 2–3 months.

This glaze would be perfect over all kinds of salads with a nice grilled chicken or a flank steak and strawberries or raspberries.  

But I would think it would be equally good over a fruit salad or a pound cake and fruit dessert to add just a little extra sweetness without making it too sweet.

What else can you use this for?  
How about a Watermelon Salad

1 large watermelon
5 oz. spring mix greens
¼ cup crumbled goat cheese
½ cup pecans, chopped
½ cup strawberries, sliced
¼ cup balsamic glaze, divided

I can't wait to have this in my refrigerator all the time!