Just two ingredients simmer down into something far more elegant than the sum of their parts. Balsamic vinegar reduces slowly over gentle heat, mellowing its sharp edge while maple syrup rounds it into a deep, glossy sweetness. Watching it thicken in the pan — going from thin and sharp to syrupy and mirror-glossy — is genuinely satisfying, and the payoff is a glaze that clings beautifully to whatever you drizzle it over. No thickeners, no fillers, no fuss, just a slow reduction that concentrates flavor into something rich and tangy-sweet. This is an easy one to keep stocked for a low FODMAP kitchen, ready to finish roasted vegetables, grain bowls, or a simple plate of greens. Once jarred, it keeps its glossy pour for weeks, so a single batch goes a long way.
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A serving of up to about 2 tablespoons of balsamic vinegar is low in FODMAPs. This recipe works out to right about that much per serving, so it is likely Low FODMAP, 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 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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