Sweet Balsamic Glaze with Maple (Reduction)

A wide open mason jar with a wooden spoon drizzling balsamic glaze over it.

Sweet Balsamic Glaze with Maple (Reduction)

4.41 from 5 votes

Cook Time: 15

Total Time: 15

Serving Size: 6 tablespoons

Author Puja Verma

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DESCRIPTION

This 2-ingredient balsamic glaze is a sweet, tangy drizzle made from real balsamic vinegar and pure maple syrup -no sugar, no fuss, just pure magic. It’s silky, sticky, and ready in about 15 minutes. Use it to dress up veggies, salads, tofu, or anything that needs a flavor glow-up. This homemade balsamic reduction tastes fancy but couldn’t be easier, and it’s 100% vegan, gluten-free, and naturally refined-sugar-free. Once you try it, you’ll be drizzling it on everything.

INGREDIENTS

▢ ½ cup balsamic vinegar Aceto Balsamico di Modena (PGI)
▢ ¼ cup pure maple syrup

METHOD

Combine balsamic vinegar and maple syrup into a small saucepan.
Place the saucepan over medium heat and let the mixture start to slightly bubble (stir occasionally).
Once you notice it bubbling, reduce the heat to a low, gentle simmer.
Pro tip: If the vinegar fumes are too strong, turn on your range hood fan.
Simmer and stir occasionally for 15-20 minutes till the liquid starts to reduce and thicken in consistency.
To test if its done - dip a spoon into the mixture and lift it out. If the mixture is not runny and it coats the back of the spoon, it's ready!
Note: The glaze will thicken more as it cools down, so try not to over reduce it while it's hot. Stir occasionally and check the thickness after the 10-minute mark.
Remove from saucepan and transfer into a glass jar. Let it cool completely (about 15-30 minutes) before sealing the jar.
Once cool and thick - seal the jar and store in the refrigerator.

NOTES

Cheap vinegars are often harsh or overly acidic, which can make your glaze bitter. Look for “Aceto Balsamico di Modena PGI” - it’s authentic and already slightly sweet.
Avoid pancake syrup or flavored blends - those contain additives that can alter texture and make your glaze grainy. Pure maple gives that clean, caramel-like sweetness that deepens as it cooks.
Once it starts bubbling, it can go from perfect to sticky tar real quick. Stir occasionally and check the thickness after the 10-minute mark.
Your glaze might seem slightly thin when hot, but trust me, it’ll firm up beautifully as it cools. If you reduce it too far, whisk in a splash of warm water or vinegar to loosen it back up.

NUTRITION

Course: Condiments, Dressing, Sauce

Cuisine: Italian, vegan

Keyword: balsamic glaze, balsamic reduction, healthy balsamic glaze, homemade balsamic glaze, maple balsamic glaze, sugar-free balsamic glaze

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