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Cooking often breaks down the heat-sensitive proteins that trigger oral allergy syndrome, so the cooked garlic in this recipe is likely tolerated by many with OAS. If unsure, consult your doctor. To always avoid garlic, tap it and change its rating to Red.
Heat the olive oil in a small saucepan over medium-low heat until shimmering. Add the minced garlic and cook, stirring frequently, until softened and fragrant but not browned, about 1 minute. Watch closely — garlic can color quickly and will turn bitter.
Pour in the maple syrup and stir to combine. Bring the mixture to a gentle simmer over medium heat, then reduce the heat to low and cook, stirring occasionally, until the glaze thickens slightly and coats the back of a spoon, about 5–6 minutes.
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