This glaze comes together with just two ingredients: tangy balsamic vinegar and a touch of maple syrup for sweetness. A slow simmer coaxes it down into a syrupy, glossy reduction that clings to the back of a spoon, with none of the fuss or watched-pot anxiety once you know the timing. The result is deeply concentrated, sweet-tart, and silky enough to drizzle over roasted vegetables, grain bowls, caprese salad, or even fresh berries. Since it's built from straightforward pantry staples with no nuts anywhere in sight, it's an easy, low-risk addition to a peanut free kitchen. Store it in a jar or squeeze bottle and it keeps well, so you can make a batch and have a versatile finishing sauce on hand all week.
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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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