Brazil Nut Free Maple-Cinnamon Sauce
Warm, glossy, and fragrant with Ceylon cinnamon, this maple sauce is the kind of thing you'll want to drizzle over absolutely everything — pancakes, roasted sweet potatoes, oatmeal, ice cream, you name it. Pure maple syrup and a touch of unsalted butter form the rich, naturally sweet base, while arrowroot starch gives it that silky, spoonable consistency without any cornstarch or flour. The apple cider vinegar added at the end is a small but brilliant move — it cuts through the sweetness just enough to keep the sauce tasting bright and balanced rather than cloying. Ceylon cinnamon is worth seeking out here; it's noticeably more delicate and floral than the cassia variety most people have in their spice cabinet, and it really shines in a simple sauce like this. Every ingredient is straightforward and easy to verify, so there's no guesswork about what's actually in the bottle. It comes together in under ten minutes and stores beautifully in a jar, ready to reheat whenever the craving hits.
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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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