Mushroom 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, waffles, roasted fruit, or a simple bowl of oatmeal. Pure maple syrup and unsalted butter form a rich, naturally sweet base, while ground Ceylon cinnamon adds a delicate, almost floral spice that's noticeably softer than the more common cassia variety. A quick arrowroot slurry thickens the sauce to that perfect coat-the-back-of-a-spoon consistency without any starchy aftertaste. The tiny splash of apple cider vinegar at the end is a quiet genius move — it cuts through the sweetness and keeps the whole thing tasting bright and balanced rather than cloying. For anyone avoiding fungi in all their forms, this sauce is completely clean, built entirely from pantry staples with zero hidden ingredients to second-guess. Just keep a close eye on the arrowroot stage and pull it off the heat promptly, since the instructions are right that overcooking will thin it back out. Serve it warm straight from the pan 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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