Peanut 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 Ceylon cinnamon (the softer, more floral variety) gives it a warmth that feels a little more refined than your average syrup. A quick arrowroot slurry thickens the sauce beautifully without any cornstarch or flour, and the tiny splash of apple cider vinegar at the end balances the sweetness in a way that makes the whole thing taste more complex than a five-ingredient sauce has any right to. Because every ingredient here is straightforward and whole, there's no need to scan labels for hidden peanut derivatives or shared-facility warnings — you know exactly what's going in the pot. The technique is simple but worth following closely: arrowroot can thin back out if you let it cook too long, so pulling it off the heat at the right moment is the one small trick to nail. Serve it warm straight from the saucepan, or store it in a jar and reheat gently when you're ready to use it.

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