Maple Glaze

August 2, 2015

Maple Glaze - kvalifood.com

A versatile savoury glaze built on pure maple syrup, briefly simmered with garlic and pepper. It coats roasted vegetables, pork, chicken, salmon, and ham in a thin, sticky layer. Use Grade A Dark or Robust maple syrup for the strongest flavour.

Makes ca. 240 ml

Ingredients

240 ml pure maple syrup
15 ml water
15 ml olive oil
1 tbsp granulated garlic (or 3 cloves fresh garlic, finely minced)
1 tsp salt
1/2 tsp black pepper (or red pepper flakes)

Directions

Combine maple syrup, water, olive oil, garlic, salt, and pepper in a small saucepan.
Heat over medium heat, stirring continuously, until the mixture reaches a gentle boil.
Reduce heat and simmer for 1-2 minutes. The glaze will thicken slightly as the syrup concentrates.
Remove from heat and let cool for 5 minutes before using. It continues to thicken as it cools.
Brush onto meat during the last 10-15 minutes of cooking, or toss with roasted vegetables just before serving.

Notes

Do not add the glaze too early when roasting. The sugars burn. Apply in the final 10-15 minutes for meat, or toss with already-roasted vegetables.
Watch the pot when simmering. Maple syrup foams aggressively when boiling and can boil over.
The maple-mustard combination (1:1 maple syrup to whole grain mustard) is the classic Canadian pairing, especially for ham. For a no-cook version, whisk maple syrup with equal parts whole grain mustard and a splash of vinegar.
Keeps in an airtight container in the fridge for up to two weeks.