Black Pepper Free Maple & Ginger Glaze
Sweet, tangy, and warmly spiced, this glaze hits every note you want without a single crack of black pepper in sight. Pure maple syrup forms the backbone, balanced by coconut aminos for a subtle savory depth and apple cider vinegar for a bright lift that keeps the sweetness from feeling heavy. Fresh ginger brings its own gentle heat, so you genuinely don't miss the peppery punch that most glazes rely on. Ceylon cinnamon and turmeric round things out with earthy, aromatic warmth that makes the whole thing feel complex and intentional. The arrowroot slurry is the secret to that glossy, restaurant-worthy finish — it thickens quickly and cleanly, giving you a glaze that clings beautifully to whatever you're brushing it on. It comes together in one small saucepan in just a few minutes, which means you can have something this polished on the table without much fuss at all.
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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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