Mustard 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 sweet potatoes, ice cream, you name it. Pure maple syrup and unsalted butter form a rich, naturally sweet base, while ground Ceylon cinnamon brings a softer, more floral spice than the harsher cassia variety you'll find in most pantries. A quick arrowroot slurry thickens the sauce beautifully without any gummy texture, and a splash of apple cider vinegar at the end keeps the sweetness balanced and bright. Many store-bought sauces and condiments sneak in mustard or mustard derivatives as an emulsifier or flavor booster, so making your own from scratch is the cleanest way to stay safe without sacrificing anything. The technique here is straightforward — just keep an eye on the heat once the arrowroot goes in, since pulling it off the burner at the right moment is the secret to that perfect, spoonable consistency. It comes together in one small saucepan with ingredients you likely already have on hand, making it as practical as it is delicious.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →