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A serving of up to about 2 tablespoons of balsamic vinegar is low in fructose. This recipe works out to right about that much per serving, so it is likely Low Fructose, though it does not leave room for a second helping. If you prefer to always avoid balsamic vinegar, please tap it and change its rating to Red.
Combine the balsamic vinegar and maple syrup in a small saucepan over medium heat, stirring once to combine.
Bring the mixture to a gentle boil, then reduce the heat to medium-low and simmer, stirring occasionally, until the glaze has reduced by about half and coats the back of a spoon with a thick, syrupy consistency, 14–16 minutes. Watch closely in the final 2–3 minutes — the sugars can scorch quickly once the liquid thickens.
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