Artificial Flavors 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. Every ingredient here is straightforward and real: pure maple syrup, unsalted butter, and ground Ceylon cinnamon do all the heavy lifting, with no synthetic flavor compounds or mystery additives in sight. Ceylon cinnamon is worth seeking out specifically because its flavor is naturally softer and more complex than the common cassia variety, which means the sauce tastes genuinely refined without any artificial shortcuts. Arrowroot starch stands in as the thickener, giving the sauce a beautiful, silky sheen that cornstarch can't quite match. A small splash of apple cider vinegar at the finish brightens everything up and keeps the sweetness from feeling one-dimensional. The technique is simple — whisk, simmer, thicken, done — and the result is a sauce that tastes like it came from a high-end brunch spot, made entirely from things you can actually pronounce.
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Learn more →Ingredients
6 servings
- ½ cup pure maple syrup
- 2 tbsp unsalted butter
- ¼ cup water
- ¾ tsp ground ceylon cinnamon
- 1 tsp arrowroot starch
- 1 tbsp cold water
- 1 tsp apple cider vinegar
- 1 pinch fine salt
Instructions
- 1
Combine the maple syrup, butter, and 1/4 cup water in a small saucepan over medium heat, whisking until the butter is fully melted and the mixture is smooth, about 2 minutes.
- 2
Whisk in the ground Ceylon cinnamon and salt, then bring the mixture to a gentle simmer, stirring occasionally, until slightly fragrant and beginning to thicken at the edges, about 3 minutes.
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