Carrageenan 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 fruit, oatmeal, ice cream, you name it. Many store-bought syrups and flavored sauces sneak in additives and thickeners that can be hard to track down on a label, so making your own from scratch puts you completely in control. Here, arrowroot starch does the thickening work beautifully, creating a silky, spoonable consistency without any of the gummy or cloudy results you sometimes get from cornstarch. Ceylon cinnamon brings a softer, more floral warmth than the common cassia variety, and a small splash of apple cider vinegar at the finish keeps the sweetness balanced and bright. The whole sauce comes together in one small saucepan with just a whisk and a few minutes of attention — no special equipment, no complicated technique. Just keep an eye on it once the arrowroot goes in, since pulling it off the heat at the right moment is the key to that perfect, coat-the-spoon texture.
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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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