TV Tuesday #10: How Make Maple Balsamic Reduction

One of the most important aspects of cooking with real food is making it taste amazing. Often our palettes are use to heavily seasoned food (to hide all the preservatives), so foods in their natural state can taste bland to some.

As you become more accustomed to the natural flavors not much else will be needed to make them shine. That’s the beauty of this simple sauce: maple balsamic reduction. It’s not only great in helping people bridge the gap to natural foods because it adds big flavor, but great for whole foodies because it allows the flavors that naturally occur in wholesome food to shine. I can’t emphasis enough the importance of having a repertoire of easy to make sauces, or sauces that are on hand and deliver a ton of flavor with very little time.

On last week’s TV Tuesday we shared a video on how to make our wedding cocktail, a Blackberry Balsamic Mojito. One of the key ingredients (right after the Blackberry Syrup) was the balsamic reduction. So here is a video on how to make this ridiculously simple “sauce” that will make your food sing. It is great on chicken, bocconcini, goat cheese, pizza, bread, salads, eggplant, zucchini and especially tomatoes.

P.S. At the end of the video, I made a small Birthday request (it’s my birthday today!). Hope you’ll check it out.

Note: Make sure not to boil the vinegar, but leave it to a very gentle simmer as boiling it can impart a burnt flavor. Also if you don’t want your house to smell like vinegar, put the oven fan on :)

Here is another recipe using this super versatile sauce: Roasted Eggplant and Basil Salad. Also, if you want to make the crostinis I made in the video, you’ll want to make these yummy oven roasted tomatoes.


I’m sharing this with Slightly Indulgent Tuesday, Tasty Tuesday, A Little Bird Told Me, Fat Tuesday, This Chick Cooks, Cast Party Wednesday, Allergy Free Wednesday, The Tasty Alternative, What’s Cooking Wednesday, Real Food Wednesday, Full Plate ThursdayPennywise Platter Thursday, Simple Lives Thursday, Friday Food Flicks, Freaky Friday, Fight Back Friday, and Foodie Friday.

25 Responses to TV Tuesday #10: How Make Maple Balsamic Reduction

  1. Beth Campbell Duke May 22, 2012 at 12:59 pm #

    Happy Birthday, France! This is my first time coming by TV Tuesday, although I knew about it before. I saw your post on Facebook – and had to learn how to make this sauce. I have a pescatarian step-son who LOVES what he calls ‘balsam’ vinegar. This sauce will be GREAT on salmon.

    • beyondthepeel May 23, 2012 at 5:05 pm #

      Hi Beth! Great to see you. I hope your step son loves it!

  2. Amber H May 22, 2012 at 1:43 pm #

    Hi There France,

    I always enjoy your videos!  Happy birthday lovely lady.  :-)

    What a smart idea to add a little sweetener to the balsamic.  

    I enjoy your site because your delicious, inspiring recipes, but also because of your information.  I like multidimensional sites, and you provides a wide range of information on various subjects that I appreciate.  I also LOVE TV Tuesday.

    Again, wishing you a very happy birthday.  Here’s to  year full of peace, happiness, and good health.  :-)


    • beyondthepeel May 23, 2012 at 5:04 pm #

      Thank you Amber. We love having you and all the lovely and helpful information you share here on our space.

  3. Melynda@MomsSundayCafe May 22, 2012 at 2:34 pm #

     lot Visiting from Rook No 17, there is a  lot to see here!

  4. Carol Ann May 22, 2012 at 2:50 pm #

    Happy Birthday! Love your recipes and videos.

  5. Connie May 22, 2012 at 3:08 pm #

    Happy birthday! I come for the fresh simple inexpensive ideas for making healthy foods taste good. This recipe is a perfect example of what I’m always looking for. I love your videos, too! Thank you so much!

  6. Vicki May 22, 2012 at 5:00 pm #

    France happy birthday, love the pictures with Josh, my sister and you!  Great recipes and pictures of you!

  7. Katrinika May 22, 2012 at 7:14 pm #

    Easy, with good ingredients. Thank you!

  8. Phagabin May 22, 2012 at 11:36 pm #

    Your cooking tips help bring the ‘sure’ in pleasure. May the FOOD be with you! Cheers!

  9. libertybain May 23, 2012 at 5:22 pm #

    can’t wait to try this!

  10. Thefreshmancook May 23, 2012 at 9:52 pm #

    This is my first time on your site. I came here from Cast Party Wednesday. Love the balsamic reduction! Happy Birthday!

    • beyondthepeel May 23, 2012 at 11:03 pm #

      Thanks for stopping by. I look forward to seeing you more often. Have a great week.

  11. Melinda Parkhurst May 24, 2012 at 2:30 am #

    I’m so making a batch this weekend.  We’re birthday twins!  It’s my birthday too – hope you had a good one :o)

  12. Miz Helen May 25, 2012 at 4:42 pm #

    This is an awesome recipe that I can’t wait to try.   Hope you have a special week end and thank you so much for sharing with Full Plate Thursday.
    Come Back Soon!
    Miz Helen

  13. Jen May 25, 2012 at 5:12 pm #

    Happy Belated Birthday, France!  (I’m a Taurus too!)  This sauce sounds yummy.  Think I will have to give a try.  Bet the hubs will like it too.

    • beyondthepeel May 27, 2012 at 5:00 pm #

      Thanks Jen, I think you’ll be surprised how versatile this sauce is!

  14. Jenn Erickson June 4, 2012 at 5:56 pm #

    What a wonderful reduction sauce! Pinning and spotlighting on Facebook.

    Hope you had a wonderful birthday France!


  15. LeAnn Weaver September 2, 2012 at 7:31 pm #

    France – what is the carb content? thanks! Love the recipe.

    • France Morissette September 4, 2012 at 11:14 pm #

      I have no idea what the carb content for vinegar is. I’m sure you could google it though :) Google knows everything.

  16. Tonya Kaiser February 24, 2015 at 6:42 pm #

    This is my first visit to your website. I was looking for a recipe and instructions to make maple balsamic reduction. I purchased bacon wrapped dates with maple balsamic at a restaurant and they were fabulous!!! I want to try to make them at home. Thank you, best wishes to you, and wish me luck :)

    • France Morissette February 27, 2015 at 12:55 pm #

      Good luck. It’s a super easy recipe I’m sure you’ll use again and again.


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