Balsamic & Fennel Glaze

from Amy Melchior, Ripe Deli

Makes ½ cup
gf, df, vegetarian
Goes well with chicken and salmon.
A classic French style glaze that is so easy to whip up.

¼ cup (60ml) BALSAMIC VINEGAR
2 tbsp DRY WHITE WINE
2 - 3 tbsp MAPLE SYRUP or HONEY
1 tbsp DIJON MUSTARD
1 tsp FENNEL SEEDS
1 clove GARLIC, peeled, finely chopped

Combine all the ingredients for the glaze in a small pot over a low heat and simmer for a few minutes. 
Remove from the heat and allow to cool.
Store in a clean jar in the refrigerator.
This marinade keeps well for 2 months in the refrigerator