Ingredients
- 240 ml balsamic vinegar
- 45 ml Quebec maple syrup
- 1 small garlic clove, crushed
- 1 rosemary sprig
- 1 ml black pepper
Method
- Combine the balsamic vinegar, maple syrup, garlic, rosemary and pepper in a small saucepan.
- Bring to a gentle simmer and cook uncovered for 15 minutes.
- Remove the garlic and rosemary when the liquid coats the back of a spoon.
- Cool slightly and drizzle over roasted vegetables, cheese, fruit or grilled meat.
Conversion and rationale
Original sweetener (classic version): 50 g granulated sugar
Conversion used: Replace the sugar with 45 ml maple syrup and reduce the classic balsamic vinegar by 30 ml. No oven adjustment applies; avoid boiling hard because the maple syrup can scorch.
Why Quebec maple syrup: Maple rounds balsamic acidity with a layered caramel flavor and avoids the one-dimensional sweetness of refined sugar. The glaze is especially suited to local apples, squash and aged cheese.
General rule: 1 cup (250 ml) sugar ≈ 3/4 cup (180 ml) maple syrup; reduce liquids by 45–60 ml per cup of syrup and lower oven by 15 °C. Substitution calculator →