BHA & BHT Free Maple & Ginger Glaze
Warm, glossy, and layered with real depth, this glaze brings together pure maple syrup, fresh ginger, and a gentle hit of turmeric for something that feels both comforting and a little unexpected. Coconut aminos add a savory backbone without any of the preservatives or synthetic antioxidants that sneak into conventional soy sauces and bottled glazes — a common headache for anyone avoiding BHA and BHT. Apple cider vinegar brightens the whole thing, while Ceylon cinnamon keeps the spice soft and aromatic rather than sharp. Arrowroot starch whisked into cold water does the thickening work cleanly, giving you that beautiful spoon-coating consistency without any additives. The technique is straightforward — a gentle simmer, a quick slurry, and a watchful eye so the maple doesn't scorch — and the result is a glaze that clings perfectly to whatever you're brushing it onto. Every ingredient here is exactly what it says it is, which is the whole point when you're trying to keep your kitchen free of hidden chemical preservatives.
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Learn more →Ingredients
4 servings
- ⅓ cup pure maple syrup
- 2 tbsp coconut aminos
- 1 tbsp apple cider vinegar
- 1 tsp fresh ginger, finely grated
- ¼ tsp ceylon cinnamon
- ¼ tsp turmeric
- 1 tsp arrowroot starch
- 1 tbsp cold water
- ⅛ tsp fine sea salt
Instructions
- 1
Combine the maple syrup, coconut aminos, apple cider vinegar, ginger, Ceylon cinnamon, turmeric, and sea salt in a small saucepan over medium heat, stirring until the mixture is uniform.
- 2
Bring the mixture to a gentle simmer, stirring occasionally, until it begins to bubble around the edges, about 3 minutes. Watch closely — maple syrup can scorch quickly if the heat is too high.
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