Pregnancy Friendly Maple-Cinnamon Sauce
Warm, fragrant, and just sweet enough, this maple-cinnamon sauce is the kind of simple recipe that makes everything it touches feel a little more special — think pancakes, oatmeal, roasted fruit, or a drizzle over yogurt. During pregnancy, it can be tricky to know which store-bought sauces and syrups are actually safe, since many contain artificial additives, high-fructose corn syrup, or cassia cinnamon, which is best avoided in larger amounts. This recipe uses pure maple syrup and Ceylon cinnamon specifically, the milder variety that's widely considered the safer choice, so you can enjoy that cozy spiced flavor without second-guessing the label. Arrowroot starch does the thickening work here instead of cornstarch, giving the sauce a beautifully glossy, smooth finish that clings perfectly to whatever you're pouring it over. A small splash of apple cider vinegar at the end balances the sweetness and keeps the flavor bright rather than cloying. The whole thing comes together in one small saucepan with just a whisk and a few minutes of attention — genuinely one of those recipes you'll find yourself making on repeat.
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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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