Maple Balsamic Glaze


This is quite versatile and can be used with every type of entree. From appetizers to dessert it makes a wonderful dipping sauce, is great on salads, vegetables, grilled meats and fresh fruits. One of our favorite contrasts in flavor is a hint of balsamic reduction with creamy panna cotta and wild strawberries. Sometimes flavored and sometimes not this is a staple in our cupboard.

2 cups of good quality balsamic vinegar
3 tablespoons of maple syrup
2 tablespoon brown sugar

1. Combine all ingredients in a saucepan over a medium heat. Bring to a boil and allow to simmer ( over a low heat) until reduced by half (about 20 minutes). Do not use a high heat as this will unfavorably alter the taste and do not over cook or it will be too sticky.
2. Pour into a clean jar or bottle and seal well.

Store at room temperature for up to 8 weeks.

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