Seed Oil Free Maple-Cinnamon Sauce
Warm, glossy, and fragrant with Ceylon cinnamon, this sauce is the kind of thing you'll want to drizzle on absolutely everything — pancakes, roasted sweet potatoes, oatmeal, you name it. Most store-bought syrups and dessert sauces sneak in refined vegetable or seed oils as emulsifiers or carriers, so making your own is the cleanest way to know exactly what's going into the bottle. Here, real butter does all the richness work, and arrowroot starch steps in as a thickener instead of cornstarch or any industrial additive. The apple cider vinegar at the finish is a small but smart move — it brightens the sweetness and keeps the flavor from tipping into cloying territory. Ceylon cinnamon is worth seeking out if you don't already have it; it's noticeably softer and more floral than the common cassia variety, and it really shines in a sauce this simple. The whole thing comes together in one small saucepan with just a whisk and a few minutes of attention, making it as practical as it is delicious.
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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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