Turkey Free Maple-Cinnamon Sauce
Warm, glossy, and fragrant with the floral heat of Ceylon cinnamon, this sauce is the kind of thing you'll want to drizzle over everything — pancakes, roasted squash, oatmeal, ice cream, you name it. Pure maple syrup gives it a deep, natural sweetness that no artificial syrup can match, while a touch of unsalted butter rounds out the richness beautifully. Arrowroot starch does the thickening work here, creating a silky, spoonable consistency without any cornstarch or flour — just remember to pull it off the heat promptly, since arrowroot has a quirky tendency to thin back out if it cooks too long. A small splash of apple cider vinegar at the finish is the secret move, cutting through the sweetness and giving the sauce a subtle brightness that keeps it from feeling one-note. The whole thing comes together in one small saucepan with just a whisk and a few minutes of attention, making it genuinely weeknight-friendly. Every ingredient here is straightforward and plant- or dairy-based, so there's no guesswork about what's actually in your sauce — just clean, honest flavor from start to finish.
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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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