Cashew Free Maple & Ginger Finishing Syrup
Warm, golden, and fragrant with Ceylon cinnamon, ginger, and a whisper of turmeric, this finishing syrup is the kind of small-batch condiment that quietly upgrades everything it touches. Drizzle it over pancakes, stir it into oatmeal, swirl it through yogurt, or use it to glaze roasted vegetables — the possibilities are genuinely hard to stop thinking about. Pure maple syrup forms the base, and every single ingredient here is a straightforward spice-cabinet staple, so there's no guesswork about hidden nut derivatives or shared-facility concerns that can make flavored syrups and specialty condiments tricky to buy off the shelf. The optional squeeze of lemon juice at the end brightens the whole thing and keeps the sweetness from feeling heavy. A quick pass through a fine-mesh strainer gives it that clean, glossy finish you'd expect from something far more complicated. It keeps for up to three weeks in the fridge, which means you can make one small batch and reach for it all week long.
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Learn more →Ingredients
8 servings
- ½ cup pure maple syrup
- 2 tbsp water
- ½ tsp ground ceylon cinnamon
- ¼ tsp ground ginger
- ⅛ tsp ground turmeric
- 1 pinch fine sea salt
- 1 tsp fresh lemon juice (optional)
Instructions
- 1
Combine the maple syrup, water, Ceylon cinnamon, ginger, turmeric, and sea salt in a small saucepan over medium-low heat, stirring until the spices are fully dispersed.
- 2
Bring the mixture to a gentle simmer, stirring occasionally, until it is fragrant and slightly thickened, about 4–5 minutes. Watch closely — maple syrup can bubble up quickly; reduce the heat if it begins to foam aggressively.
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