Rice 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 Ceylon cinnamon do the heavy lifting here, delivering a flavor that's complex and gently spiced without any artificial sweetness. Arrowroot starch stands in as the thickener, which is a smart swap for anyone avoiding grain-based starches — it dissolves cleanly and gives the sauce a beautiful, silky consistency. A small splash of apple cider vinegar at the finish brightens the whole thing and keeps the sweetness from feeling one-dimensional. The technique is straightforward, but the tip about pulling the pan off heat promptly is worth heeding — arrowroot is a little temperamental and will loosen back up if you let it cook too long. Unsalted butter rounds out the sauce with a rich, velvety body that makes it feel genuinely indulgent. Make a batch, pour it into a jar, and watch it disappear faster than you expected.
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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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