Nitrate & Nitrite Free Maple-Cinnamon Sauce
Warm, glossy, and fragrant with spice, this maple-cinnamon sauce is the kind of thing you'll want to drizzle over everything — pancakes, roasted fruit, oatmeal, or a scoop of vanilla ice cream. Every ingredient here is clean and straightforward: pure maple syrup, unsalted butter, Ceylon cinnamon, and a touch of apple cider vinegar for brightness. That matters more than it might seem, because many store-bought syrups and flavored sauces sneak in preservatives and cured additives that people avoiding nitrates and nitrites have to watch out for. Making it yourself means you know exactly what's in the jar. Arrowroot starch does the thickening work here instead of cornstarch, giving the sauce a beautifully clear, silky finish — just pull it off the heat as soon as it coats the spoon, since arrowroot can loosen up if it cooks too long. The splash of apple cider vinegar at the end keeps the sweetness balanced and the flavor lively. It comes together in one small saucepan and stores easily, so you can make a batch ahead and reach for it all week.
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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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