Golden slices of garlic get gently toasted in olive oil until fragrant, then simmered down with pure maple syrup, apple cider vinegar, and a touch of water into a glossy glaze that clings to the back of a spoon. Torn basil goes in right at the end, wilting into the warm syrup so its flavor stays bright rather than cooked-out. The garlic gets strained away before serving, leaving behind a clean, deeply infused sweetness with just enough tang to keep it interesting. It's a small-batch sauce that comes together in one saucepan, perfect for drizzling over roasted vegetables, grilled chicken, or salmon. Every ingredient here is naturally straightforward, making this a great glaze to keep on hand for a gluten free kitchen. Simple, punchy, and endlessly versatile.
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Heat the olive oil in a small saucepan over medium-low heat until it shimmers. Add the sliced garlic and cook, stirring frequently, until fragrant and just beginning to turn golden at the edges, about 2–3 minutes. Watch closely, as the slices can brown quickly.
Pour in the maple syrup, apple cider vinegar, and water. Stir to combine, then raise the heat to medium and bring the mixture to a gentle boil.
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