Citric Acid Free Maple-Cinnamon Sauce
Warm, fragrant, and glossy, this maple-cinnamon sauce is the kind of thing you'll want to drizzle over everything — pancakes, roasted fruit, oatmeal, or a simple scoop of vanilla ice cream. For anyone avoiding citric acid, store-bought syrups and flavored sauces are often a minefield of additives and preservatives, so making your own from scratch is genuinely the smarter move. Pure maple syrup and unsalted butter form the rich, naturally sweet base here, with no hidden acids or mystery ingredients to worry about. Ceylon cinnamon brings a softer, more delicate warmth than the common cassia variety, and arrowroot starch thickens the sauce beautifully without any of the additives found in commercial thickeners. A small splash of apple cider vinegar at the finish brightens the whole thing without tipping into anything harsh or irritating. The technique is straightforward — just keep an eye on the arrowroot stage, since pulling it off the heat at the right moment keeps the sauce perfectly silky. Once you've made this at home, reaching for a bottle at the store is going to feel completely unnecessary.
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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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