Walnut Free Maple-Cinnamon Sauce
Warm, glossy, and deeply aromatic, this maple-cinnamon sauce is the kind of thing you'll want to drizzle over absolutely everything — pancakes, roasted fruit, oatmeal, ice cream, you name it. Pure maple syrup and fragrant Ceylon cinnamon do the heavy lifting here, delivering a flavor that's rich and complex without a single nut in sight. For anyone navigating tree nut allergies, store-bought flavored syrups and dessert sauces can be a minefield of shared-facility warnings, so making your own from scratch is genuinely the smarter move. The thickening trick here uses arrowroot starch instead of cornstarch or flour, giving the sauce a beautifully clear, silky finish — just be sure to pull it off the heat as soon as it coats the spoon, since arrowroot can thin back out if it lingers too long. A small splash of apple cider vinegar at the end brightens everything up and keeps the sweetness from feeling one-note. It comes together in one small saucepan with barely any cleanup, which makes it just 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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