Glaze-y, sharp, and sweet, with a touch of heat. What more could you want?
Recipes
I'm Drizzling Maple Agrodolce on Everything This Fall
This elegant sauce is the perfect accompaniment to pork—or anything else you want to make tangy-sweet and festive.
By Published Oct. 7, 2022
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.)
Try maple agrodolce with one of the recipes below, or eat the condiment straight off the spoon. No judgment.
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Start Free TrialAbsolutely the best chicken ever, even the breast meat was moist! It's the only way I'll cook a whole chicken again. Simple, easy, quick, no mess - perfect every time. I've used both stainless steel and cast iron pans. great and easy technique for “roasted” chicken. I will say there were no pan juices, just fat in the skillet. Will add to the recipe rotation. Good for family and company dinners too. I've done this using a rimmed sheet pan instead of a skillet and put veggies and potatoes around the chicken for a one-pan meal. Broccoli gets nicely browned and yummy!
Absolutely the best chicken ever, even the breast meat was moist! It's the only way I'll cook a whole chicken again. Simple, easy, quick, no mess - perfect every time. I've used both stainless steel and cast iron pans. great and easy technique for “roasted” chicken. I will say there were no pan juices, just fat in the skillet. Will add to the recipe rotation. Good for family and company dinners too.
Amazed this recipe works out as well as it does. Would not have thought that the amount of time under the broiler would have produced a very juicy and favorable chicken with a very crispy crust. Used my 12" Lodge Cast Iron skillet (which can withstand 1000 degree temps to respond to those who wondered if it would work) and it turned out great. A "make again" as my family rates things. This is a great recipe, and I will definitely make it again. My butcher gladly butterflied the chicken for me, therefore I found it to be a fast and easy prep. I used my cast iron skillet- marvellous!
John, wasn't it just amazing chicken? So much better than your typical oven baked chicken and on par if not better than gas or even charcoal grilled. It gets that smokey charcoal tasted and overnight koshering definitely helps, something I do when time permits. First-time I've pierced a whole chicken minus the times I make jerk chicken on the grill. Yup, the cast iron was not an issue.