Citrus 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. Many store-bought syrups and flavored sauces sneak in citrus-derived preservatives or natural flavors that can be a real problem, so making your own from scratch puts you fully in control. Pure maple syrup and unsalted butter form the rich, caramel-like base, while Ceylon cinnamon adds a gentler, more complex warmth than the standard grocery store variety. Arrowroot starch does the thickening work here, giving the sauce a beautiful, silky consistency without any cloudiness — just be sure to pull it off the heat as soon as it coats the spoon, since arrowroot can thin back out if it keeps cooking. A small splash of apple cider vinegar at the end balances the sweetness and keeps the flavor bright without relying on any citrus fruit. It comes together in under ten minutes and stores easily in a jar, so you can make a batch ahead and reheat it whenever the craving hits.
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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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