Glaze-y, sharp, and sweet, with a touch of heat. What more could you want?
Agrodolce is a zippy Italian sauce made by reducing vinegar with sugar and sometimes flavorings such as onion, garlic, and dried fruit.
The word translates to “sour-and-sweet,” and this boldly flavored condiment goes with anything (and everything).
Cook’s Illustrated Senior Editor Annie Petito made one autumnal adjustment to typical agrodolce when developing this incredibly delicious accompaniment to her Pan-Seared Thick-Cut, Bone-In Pork Chops.
She swapped sugar for maple syrup.
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Maple and pork are a well-established pair. But the caramelly sweet syrup also contributed a desirable viscosity, while enhancing the sauce's glossiness and cling.
Annie mixed raisins into her agrodolce for a pleasant bite, while minced shallot amped up the savoriness and red pepper flakes gave it a mild kick that contrasted nicely with its sweetness.
This 20-minute sauce comes together effortlessly in a saucepan and elevates whatever you put it on with a burst of flavor and elegance.
I know I'll be drizzling it on everything this fall.
And who knows—maybe even this upcoming winter, spring, and summer.
How to Make Maple Agrodolce
Bring ¼ cup balsamic vinegar, 2 tablespoons maple syrup, 2 tablespoons minced shallot, 2 tablespoons chopped golden raisins, a pinch of red pepper flakes, and a pinch of table salt to a boil in a small saucepan over medium heat. Reduce heat to low and simmer until reduced and slightly thickened, 8 to 10 minutes (sauce will continue to thicken as it cools). Serve. (If not using right away, cover to keep warm.)