Macadamia Free Maple-Cinnamon Sauce
Warm, glossy, and fragrant with the floral heat of Ceylon cinnamon, this maple sauce is the kind of thing you'll want to drizzle over everything — pancakes, roasted fruit, oatmeal, ice cream, you name it. Pure maple syrup and unsalted butter form the rich, caramel-like base, while a quick arrowroot slurry thickens everything to that perfect, spoon-coating consistency without any cornstarch or flour. The splash of apple cider vinegar at the end is a small but brilliant move — it cuts through the sweetness and keeps the flavor bright rather than cloying. Ceylon cinnamon is worth seeking out here; its softer, more complex warmth makes the sauce taste noticeably more refined than the standard supermarket variety. Tree nuts are simply not part of this recipe at any step, so there's no need to scan labels or worry about unexpected add-ins sneaking into your sauce. It comes together in under ten minutes with one saucepan and a whisk, which means it's just as practical on a Tuesday morning as it is for a weekend brunch spread.
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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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