Vegetarian Maple-Cinnamon Sauce
Warm, glossy, and fragrant with real Ceylon cinnamon, this sauce is the kind of thing you'll want to drizzle on absolutely everything. Pure maple syrup gives it a deep, caramel-like sweetness that no artificial syrup can match, while unsalted butter rounds out the flavor and adds a silky richness. The thickening trick here is arrowroot starch rather than cornstarch — it creates a beautifully clear, smooth consistency without any cloudiness or starchy aftertaste. A small splash of apple cider vinegar at the finish keeps the sweetness from feeling one-dimensional, adding just enough brightness to make the whole sauce pop. Every ingredient is straightforwardly plant-friendly or dairy-based, so there's no need to scrutinize labels for hidden animal-derived additives. It comes together in one small saucepan with minimal cleanup, and the result is a sauce that tastes genuinely homemade in the best possible way.
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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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