Maple Bourbon Glaze Recipe

A Sauce Worth Keeping on Standby

What I love most about this glaze is how many ways you can put it to work. The maple-bourbon combination is a natural for a Thanksgiving or Christmas turkey, but I definitely wouldn’t save it just for the holidays.

Brush it over pork tenderloin, chicken, or salmon, or spoon a little over roasted vegetables for a sweet, savory finish. The maple syrup and brown sugar caramelize beautifully as the glaze cooks, while bourbon, butter, apple cider vinegar, and warm spices keep all that sweetness in check.

My Maple Bourbon Glazed Turkey Breast is one of my favorite ways to use it—and a great place to start if you’re making the glaze for the first time.

Ingredient Notes

Maple Syrup: Use pure maple syrup rather than pancake syrup. I like Grade A Amber, Rich Taste here because it has enough maple character to stand up to the bourbon and spices without overpowering the glaze.

Bourbon: Choose a bourbon you enjoy drinking, since its caramel, vanilla, and oak notes come through in the finished glaze. I usually reach for Maker’s Mark, which pairs especially well with maple. There’s no need to use your fanciest bottle—a good everyday bourbon works beautifully here. For an alcohol-free glaze, substitute apple cider; the finished flavor will be fruitier and less smoky.

Brown Sugar: Light brown sugar adds a little molasses flavor while helping the glaze thicken and caramelize. Combined with the maple syrup, it gives the sauce that glossy, slightly sticky consistency you want for brushing onto meat.

Butter: Butter gives the glaze a smooth, silky finish and rounds out the sweetness from the maple syrup and brown sugar.

Ground Ginger: Just a little adds warmth without making the glaze taste overtly spiced. Fresh ginger also works if you prefer a sharper ginger flavor.

How to Make Maple Bourbon Glaze

This glaze comes together quickly in one saucepan. Keep the heat gentle as it simmers, the sauce will continue to thicken slightly as it cools.

1. Melt the butter. Melt the butter in a small saucepan over medium-low heat. Stir in the maple syrup, brown sugar, bourbon, apple cider vinegar, ginger, garlic powder, salt, and pepper.

2. Simmer the glaze. Whisk everything together and bring to a gentle simmer. Cook until the sugar has dissolved and the glaze has reduced slightly, then remove from the heat.

For exact measurements and cooking times, see the printable recipe card below.

Ways to Use Maple Bourbon Glaze

Maple Bourbon Glaze for Turkey and Chicken

Brush the glaze over roasted turkey or chicken toward the end of cooking, giving it time to caramelize without burning. My Maple Bourbon Glazed Turkey Breast is a great example of how I use it for a holiday main.

Maple Bourbon Glaze for Ham and Pork

Maple, bourbon, and pork are such a natural match. Brush the glaze over baked ham during the later part of cooking, or use it to finish pork tenderloin for a sweet, smoky contrast.

Maple Bourbon Glaze for Salmon and Seafood

Brush it over grilled or roasted salmon near the end of cooking for a glossy, caramelized coating. The richness of the salmon works especially well with the maple, bourbon, and touch of acidity in the glaze. It’s also delicious brushed over grilled shrimp.

Maple Bourbon Glaze for Roasted Vegetables

Try it with Brussels sprouts, sweet potatoes, carrots, or winter squash. Toss or brush the vegetables with a little glaze toward the end of roasting so the maple can caramelize without scorching. If maple-glazed vegetables are your thing, try my Fondant Sweet Potatoes with Maple-Thyme Glaze or Maple Sriracha Brussels Sprouts next.

One more way to use it: Set out a small bowl as a dipping sauce for Prosciutto-Wrapped Dates, chicken wings, or roasted meat skewers. Just keep this portion separate from any glaze used for basting.

Variations and Substitutions

Make it alcohol-free: Replace the bourbon with an equal amount of apple cider. You’ll lose some of the bourbon’s smoky, caramel notes, but the cider adds a lovely fruitiness that still works beautifully with maple.

Prefer it less sweet? Reduce the brown sugar slightly while keeping the maple syrup as the primary sweetener. This shifts the glaze in a more savory direction without changing its signature maple flavor.

Use fresh ginger: Swap the ground ginger for freshly grated ginger when you want a brighter, sharper ginger flavor. Start with a small amount—you can always add more.

Make-Ahead and Storage

Make ahead: Maple bourbon glaze is a great make-ahead sauce, especially for holiday cooking. Prepare it up to several days in advance and refrigerate until you’re ready to use it.

Refrigerate: Store the cooled glaze in an airtight container or sealed jar in the refrigerator for up to 1 week.

Reheat: The glaze will thicken as it chills. Warm it gently in a small saucepan over low heat, whisking until smooth. If it seems too thick, add a small splash of water or apple cider to loosen it.

Freeze: You can freeze the glaze in an airtight container, though the butter may separate slightly after thawing. Thaw overnight in the refrigerator, then warm gently and whisk to bring it back together.

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