Hazelnut Free Maple-Cinnamon Sauce
Warm, glossy, and fragrant with real Ceylon cinnamon, this maple sauce is the kind of thing you'll want to drizzle over everything — pancakes, roasted squash, ice cream, you name it. Pure maple syrup and unsalted butter form a rich, naturally sweet base, while arrowroot starch gives the sauce a silky, spoonable consistency without any cornstarch or flour. A splash of apple cider vinegar at the finish brightens the whole thing and keeps it from tasting one-note. Tree nut allergies can make store-bought sauces and flavored syrups a real minefield, since shared production lines are common and ingredient lists aren't always clear — here, every component is straightforward and easy to verify. The arrowroot slurry technique is worth paying attention to: pull the pan off the heat as soon as the sauce coats a spoon, because arrowroot will thin back out if it keeps cooking. Serve it warm straight from the saucepan, or pour it into a jar and reheat gently when you need it.
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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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