Two ingredients, one gentle simmer, and a glaze that turns tangy and syrupy in under twenty minutes. Balsamic vinegar reduces down while maple syrup rounds out the sharpness, thickening slowly into that glossy, spoon-coating consistency that clings to whatever you drizzle it over. There's no fussy technique here — just steady heat and a close eye near the end so it thickens into a deep, glossy syrup instead of scorching. Once it cools and sets up a bit thicker in the jar, it's ready to go on roasted vegetables, grilled meats, or a simple salad. Straightforward, whole-food ingredients like these make this an easy one to keep stocked for a Paleo kitchen.
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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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