Treat your favorite entrees or veggies to this easy Balsamic glaze recipe that has a deep rich sweetness and a lovely tangy flavor.
This Holiday season is the perfect time to master a Balsamic reduction for all of your favorite dishes, and our stress-free homemade maple Balsamic glaze recipe will take you to star status in no time!
Our homemade Balsamic glaze recipe uses a few simple ingredients to create an extraordinary taste with so many levels of flavor, that your guests will think you were cooking all day. We blend balsamic vinegar and maple syrup and simmer until reduced by half.
Ordinarily, we like to use the best quality vinegar available, however in this recipe, it pays to be frugal – standard balsamic vinegar reduces to a glaze that is just as good as higher-end balsamic.
Our Homemade Maple Balsamic Glaze is also great for use as a drizzle or sauce for:
- Fresh Salad Greens
- Steamed or Roasted vegetables (try mixing it with mustard and herbs!)
- Fresh Tomatoes and Mozzarella make a great Caprese Salad
- Bruschetta , Flatbread or crostini
- Fresh Crusty French or Country Bread (mixed with olive oil for a dip)
- Cranberry Sauce or Fresh Strawberries or Figs
Try a drizzle of Balsamic Glaze on great recipes like our Cashew Ricotta Pizza, Roasted Green Beans with Cranberries and Dukkah, or add a little to our favorite Cauliflower Pizza.
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Two Ingredient Homemade Maple Balsamic Glaze
- Yield: 1 ¼ cups
Description
Treat your favorite entrees or veggies to this easy Balsamic glaze recipe that has a deep rich sweetness and a lovely tangy flavor.
Ingredients
2 ⅓ cups Balsamic vinegar (See Note 1)
½ cup pure Maple Syrup
Instructions
- Combine the Balsamic vinegar and maple syrup in a small saucepan and whisk well. Bring to a boil and reduce heat to a low boil ( small bubbles on the surface). Cook until the liquid is reduced in half and the balsamic glaze coats the back of a spoon, about 20-25 minutes (it may take longer depending on your stove)
Notes
- No need to use an expensive balsamic vinegar here. A basic balsamic vinegar will do.
- Category: condiments
- Method: stovetop
Nutrition
- Serving Size: 1 tablespoon
- Calories: 46
- Sugar: 9.1
- Sodium: 7.7
- Fat: 0
- Saturated Fat: 0
- Unsaturated Fat: 0
- Trans Fat: 0
- Carbohydrates: 10.3
- Fiber: 0
- Protein: 0.1
- Cholesterol: 0
Rev. Josh
About to make this. It sounds perfect for my grilled bacon wrapped green beans. Just wondering how long will it last in the fridge?
Vicky & Ruth
The balsamic glaze will last at least two or three months and even longer. We don’t keep it in the fridge, but you can store in the fridge if you feel more comfortable. Enjoy!
AZ mom
Where is the recipe in this looooong page of chatter and adds?
Vicky & Ruth
Hi, the recipe is at the bottom of the post. Please note that at the top of the post under the recipe title there is a jump to recipe button that will take you straight to the recipe, and you can skip the recipe tips and additional recipe information.
Ann
Used this glaze on roasted carrots and brussel sprouts. Delicious!! Thank you!
Marjorie
I cooked this for an hour and it never got thick enough to stick to the back of the spoon. You also really can't taste any maple. I was quite disappointed as it just tasted like warm balsamic.
Vicky and Ruth
We are sorry to hear you had trouble with this recipe. We've made it numerous times without any issues. Did you let it cool first? It. thickens after it cools
Nancy
Just had a wild thought and risking sounding crazy out loud-lol- but I was wondering if you think it’s possible to maybe add a little powdered… say blueberry powder or so other berry type flavouring to change it up from time to time. I see these flavoured vinegars in the U.S which seem to add variety to foods but cost a fortune with shipping etc. Obviously the flavour profiles would have to compliment each other but wondering what you think? Thanks!
Vicky and Ruth
You don't sound crazy at all! I think that's a great idea! Please let us know what the results are if you try it.
K.T.
I had to at least double the maple syrup for this to thicken and reduce, but it did work and was delicious! The maple syrup I use is what we make at home, so I feel like the quality/consistency of your syrup will definitely impact this recipe.
Vicky and Ruth
Thank you for your feedback. It's so cool that you make your own maple syrup!
Isha Baum
I also added more maple syrup than the recipe called for and I feel everyone has their own sweet tooth they have to go by. Because I used an expensive balsamic reduction I didn’t need to reduce it. Just put the balsamic reduction and maple syrup to my taste in my glass measuring cup and placed them into the microwave and heated it up. I just played with them and measured them until they tasted right…