Pescatarian Maple-Cinnamon Sauce
Warm, glossy, and fragrant with the floral heat of Ceylon cinnamon, this sauce is the kind of thing you'll want to drizzle over everything. Pure maple syrup forms the backbone, giving it a deep, caramel-like sweetness that pairs beautifully with the gentle tang of apple cider vinegar — a small addition that keeps the whole thing from tipping into cloying territory. Arrowroot starch does the thickening work here, creating a silky, spoonable consistency without any heaviness or starchy aftertaste. The key move is pulling the pan off the heat the moment it coats the back of a spoon, since arrowroot can thin back out if you push it too far. It comes together in one small saucepan with just a whisk and a few pantry staples, making it genuinely weeknight-friendly. Serve it warm over pancakes, waffles, roasted fruit, or anything else that could use a little drizzle of something special.
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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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