Fructose Free Maple-Cinnamon Sauce
Warm, glossy, and fragrant with spice, this sauce is the kind of thing you'll want to drizzle over everything from pancakes to roasted sweet potatoes. Pure maple syrup does the heavy lifting here, delivering deep caramel sweetness without the fructose load that comes with high-fructose corn syrup or honey-based alternatives. Ceylon cinnamon — the softer, more delicate variety — adds warmth without bitterness, and a small splash of apple cider vinegar at the finish keeps the whole thing from tasting flat or cloying. Arrowroot starch is the thickener of choice, giving the sauce a beautiful, clear sheen that cornstarch simply can't match. The technique is straightforward: whisk, simmer, slurry, done — just pull it off the heat the moment it coats a spoon, since arrowroot can thin back out if you push it too far. A pinch of salt ties every element together and makes the maple flavor pop in a way that feels almost restaurant-quality. Keep a jar of this in the fridge and you'll find yourself reaching for it constantly.
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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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