Capsaicin 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 pantry staples, making it an effortless upgrade to any meal or dessert. Ceylon cinnamon brings a softer, more floral warmth than the sharper cassia variety, which matters a lot when you're avoiding anything that might trigger sensitivity — this sauce keeps the flavor gentle and complex without any heat-forward ingredients. The arrowroot slurry is the secret to that beautifully smooth, spoonable consistency; just be sure to pull it off the heat as soon as it thickens, since arrowroot can loosen back up if it cooks too long. A splash of apple cider vinegar at the finish balances the sweetness and keeps the whole thing from tasting flat or one-dimensional. It's naturally free from anything fiery or irritating, so you can enjoy bold, cozy flavor without a second thought.
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!