BHA & BHT 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, roasted sweet potatoes, oatmeal, ice cream, you name it. It comes together in a single small saucepan with just a handful of clean, recognizable ingredients, which is exactly the point. Bottled syrups and flavored toppings are notorious for sneaking in synthetic preservatives like BHA and BHT, so making your own is the smartest move for anyone keeping those additives off the table. Pure maple syrup and unsalted butter form the rich, caramel-like base, while Ceylon cinnamon — the softer, more nuanced variety — adds warmth without any harsh bite. Arrowroot starch does the thickening work here, giving the sauce a beautiful, silky consistency that holds without any artificial stabilizers. A small splash of apple cider vinegar at the finish brightens everything up and keeps the sweetness from feeling heavy. Once you see how quickly this comes together, store-bought will never feel worth it again.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!