Paraben 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 fruit, oatmeal, ice cream, you name it. Pure maple syrup and real Ceylon cinnamon do the heavy lifting here, delivering a flavor that's complex and naturally sweet without relying on any synthetic additives or preservatives that can sneak into store-bought sauces. Ceylon cinnamon in particular is worth seeking out — it's softer and more floral than the common cassia variety, and it makes the whole sauce taste noticeably more refined. Arrowroot starch steps in as the thickener instead of cornstarch, creating that beautiful spoon-coating consistency without any cloudiness or starchy aftertaste. A small splash of apple cider vinegar at the finish brightens everything up and keeps the sweetness from feeling one-dimensional. The technique is straightforward — just a few minutes on the stove and careful attention when the arrowroot goes in — and the result is a clean, ingredient-honest sauce you can feel good about pouring generously.
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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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