Almond Free Maple-Cinnamon Sauce

Warm, glossy, and deeply aromatic, this maple-cinnamon sauce is the kind of thing you'll want to drizzle over everything — pancakes, waffles, roasted fruit, ice cream, you name it. Pure maple syrup and unsalted butter form a rich, naturally sweet base, while ground Ceylon cinnamon (the softer, more floral variety) gives it a warmth that feels a little more refined than your average syrup. A quick arrowroot slurry thickens the sauce beautifully without any cornstarch or flour, and the small splash of apple cider vinegar at the end balances the sweetness just enough to keep it from being cloying. Every single ingredient here is straightforward and tree-nut-free by nature, so there's no label-reading stress or cross-contamination worry to navigate. The technique is simple but worth paying attention to — arrowroot can thin back out if you let it cook too long, so pulling it off the heat at the right moment is the key to that perfect, spoon-coating consistency. It comes together in under ten minutes and stores easily in a jar, making it a brilliant little staple to keep on hand.

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