Chestnut Free Maple-Cinnamon Sauce
Warm, glossy, and deeply aromatic, this maple-cinnamon sauce is the kind of thing you'll want to drizzle over absolutely everything — pancakes, roasted fruit, oatmeal, ice cream, you name it. Pure maple syrup and real Ceylon cinnamon do the heavy lifting here, giving the sauce a nuanced, almost floral warmth that's noticeably more delicate than the sharper bite of standard cassia cinnamon. Arrowroot starch acts as the thickener, creating that perfect spoon-coating consistency without muddying the flavor or leaving a starchy aftertaste — just remember to pull it off the heat promptly, since arrowroot is a little temperamental if you let it go too long. A small splash of apple cider vinegar at the finish is the quiet genius of this recipe, cutting through the sweetness and making every other flavor pop. For anyone navigating tree nut concerns, this sauce is a genuinely safe and satisfying option — no hidden nut-based ingredients, no ambiguous store-bought additives, just a short list of clean pantry staples. It comes together in one small saucepan in a matter of minutes, which makes it just as practical on a busy weekday morning as it is impressive at a weekend brunch spread.
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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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