This glaze couldn't be simpler: just balsamic vinegar and maple syrup, reduced slowly until it turns glossy, syrupy, and deeply concentrated. Fifteen to eighteen minutes on the stove is all it takes for the vinegar's sharp edge to mellow into something rich and faintly sweet, thick enough to coat the back of a spoon. It cools into a pourable, spoonable finishing sauce that clings beautifully to roasted vegetables, grilled meats, or a simple salad. With just two straightforward ingredients and no fuss beyond a little patience at the stove, this is an easy one to keep on hand for an AIP-friendly kitchen. Store it in a small jar or squeeze bottle and you've got an instant flavor boost ready whenever a dish needs a little extra shine.
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AIP restricts added sweeteners, but small occasional amounts of unrefined maple syrup are accepted on the protocol; the ~3/4 teaspoon per serving here likely stays within that limited allowance. If you prefer to always avoid maple syrup, 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 to a gentle boil, then reduce the heat to medium-low and simmer, uncovered and undisturbed, until the liquid has reduced by about half and coats the back of a spoon with a thin, glossy layer, 15–18 minutes. Watch closely in the final few minutes — the glaze can go from ready to scorched quickly.
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