Pork Free Maple-Cinnamon Sauce
Warm, glossy, and fragrant with real Ceylon cinnamon, this sauce is the kind of thing you'll want to drizzle over everything — pancakes, roasted sweet potatoes, oatmeal, or a simple scoop of vanilla ice cream. Pure maple syrup and unsalted butter form the backbone, giving it a rich, caramel-like depth that no artificial syrup can touch. The arrowroot slurry is the secret to that silky, spoonable consistency — just be sure to pull it off the heat as soon as it coats the spoon, since arrowroot can lose its thickening power if it cooks too long. A small splash of apple cider vinegar at the finish keeps the sweetness balanced and bright, so it never tips into cloying territory. Every ingredient here is straightforwardly plant and dairy based, so there's nothing to second-guess when you're cooking for a crowd with mixed dietary needs. It comes together in one small saucepan in just minutes, and the result tastes like something that took far more effort than it actually did.
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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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