This deep amber glaze starts with pure maple syrup and a generous pour of bourbon, simmered down with apple cider vinegar and Dijon mustard until it turns glossy and thick enough to coat the back of a spoon. Garlic powder, smoked paprika, and a hit of black pepper build savory depth, while a pinch of cayenne adds optional heat for anyone who likes a little kick. A final whisk of butter off the heat rounds out the texture, giving the finished glaze that rich, silky sheen perfect for brushing over ribs, roasted vegetables, salmon, or a weeknight chicken thigh. There's no peanut or tree nut anywhere in this ingredient lineup, so it's a solid pick for anyone cooking peanut free without having to scrutinize the label on a bottled glaze. It comes together in one saucepan in about fifteen minutes, making it an easy way to add serious flavor to whatever's on the grill or in the oven tonight.
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Combine the maple syrup, bourbon, apple cider vinegar, Dijon mustard, garlic powder, smoked paprika, black pepper, salt, and cayenne (if using) in a small saucepan. Whisk until smooth.
Bring the mixture to a boil over medium-high heat, then reduce to a steady simmer over medium-low heat. Cook, stirring occasionally, for 10–12 minutes, until the glaze has reduced by about one-third and coats the back of a spoon — a finger drawn through the coating should leave a clean line. Watch closely in the final 2 minutes, as the maple syrup can scorch quickly.
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