Gelatin 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 fruit, oatmeal, ice cream, you name it. Many store-bought sauces and syrups rely on gelatin or other animal-derived thickeners to get that luscious, coating consistency, but this one achieves it beautifully with arrowroot starch instead. The arrowroot slurry thickens the sauce quickly and cleanly, giving it a silky, spoonable texture without any animal-based additives. Ceylon cinnamon brings a softer, more floral warmth than the standard grocery-store variety, and a small splash of apple cider vinegar at the end balances the sweetness so it never tips into cloying. The whole thing comes together in one small saucepan with just a whisk and a few minutes of attention. One important tip from the instructions: pull it off the heat as soon as it coats the back of a spoon — arrowroot is a bit temperamental and will thin back out if you let it cook too long. Serve it warm and watch it disappear fast.
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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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