Honey Free Maple-Cinnamon Sauce
Warm, glossy, and fragrant with the earthy spice of Ceylon cinnamon, this sauce is the kind of thing you'll want to drizzle over absolutely everything. Pure maple syrup does all the sweetening here — no honey in sight — making it a genuinely reliable choice for anyone who needs to keep their kitchen free of bee-derived ingredients without sacrificing depth of flavor. The butter gives it a silky richness, while a small splash of apple cider vinegar at the finish keeps the sweetness balanced and bright. Arrowroot starch is the secret to that perfect, spoonable consistency — it thickens quickly and leaves the sauce beautifully clear rather than cloudy. One key tip from the instructions: pull it off the heat as soon as it coats the back of a spoon, because arrowroot can thin back out if you let it go too long. The whole thing comes together in one small saucepan with minimal fuss, and it transfers easily to a jar for serving or storing. Pancakes, waffles, roasted fruit, or even a scoop of ice cream — this sauce is ready to show up and steal the spotlight.
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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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