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, 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 to make a great Caprese Salad
- Bruschetta or Flatbread
- 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 Vegan Fall Pizza loaded with kale and delicata squash.
Did you like this maple Balsamic glaze recipe? Leave us a rating! Did you love it? Share it or leave us a comment on Twitter or Facebook! Wanna see more? Subscribe to our blog and remember to follow us on Pinterest!
Two Ingredient Homemade Maple Balsamic Glaze
- Yield: 1 ¼ cups 1x
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
Keywords: balsamic vinegar, glaze, reduction, vegan, gluten free, condiment
Rev. Josh says
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 says
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 says
Where is the recipe in this looooong page of chatter and adds?
Vicky & Ruth says
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 says
Used this glaze on roasted carrots and brussel sprouts. Delicious!! Thank you!
★★★★★
Marjorie says
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 says
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 says
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 says
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.