Celery 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. Pure maple syrup and unsalted butter form a rich, naturally sweet base, while Ceylon cinnamon (the softer, more floral variety) gives the sauce a gentle warmth that doesn't overwhelm. Arrowroot starch does the thickening work here, creating a silky, spoonable consistency without any cornstarch or flour. A small splash of apple cider vinegar at the finish brightens the whole thing and keeps the sweetness from feeling one-dimensional. The technique is simple but worth following closely — arrowroot can thin back out if you let it cook too long, so pulling the pan off the heat at the right moment is the key move. For anyone navigating ingredient sensitivities, this sauce is refreshingly straightforward: every component is easy to verify and free of the hidden extras that sneak into store-bought syrups and toppings. Make a batch, pour it into a jar, and keep it close.
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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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