Tree Nut Free Maple-Cinnamon Sauce
Warm, glossy, and fragrant with Ceylon cinnamon, this maple sauce is the kind of thing you'll want to drizzle on absolutely everything. Pure maple syrup and unsalted butter form a rich, naturally sweet base, while a quick arrowroot slurry gives it that silky, spoonable consistency without any heavy cream or thickening agents that might hide unwanted ingredients. Ceylon cinnamon brings a softer, more floral warmth than the standard cassia variety, and a small splash of apple cider vinegar at the end balances the sweetness beautifully. Every single ingredient here is straightforward and easy to verify, which matters when you're navigating labels and trying to avoid cross-contact with tree nuts in packaged sauces and syrups. The technique is simple — just a few minutes on the stove and one small bowl for the slurry — but the result tastes genuinely special. Serve it warm over pancakes, waffles, roasted fruit, or ice cream and watch it disappear fast.
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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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