Nightshade Free Maple-Cinnamon Sauce
Warm, glossy, and fragrant with Ceylon cinnamon, this poured-over sauce is the kind of thing that makes a simple breakfast or dessert feel genuinely special. Pure maple syrup forms the sweet backbone, while a touch of unsalted butter gives it that rich, silky finish you'd expect from a far more complicated recipe. Arrowroot starch does the thickening work here — a smart swap for cornstarch that keeps things clean and works beautifully without any nightshade-derived ingredients sneaking in. A splash of apple cider vinegar at the end brightens the whole thing and keeps the sweetness from feeling one-note. The technique is straightforward, but the tip about removing it from heat promptly is worth following closely — arrowroot is a little finicky and will thin back out if you let it go too long. Serve it warm over pancakes, waffles, roasted fruit, or even a bowl of oatmeal 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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