Carrageenan Free Maple & Ginger Glaze
Warm, glossy, and layered with bold flavor, this glaze brings together pure maple syrup, fresh ginger, and a gentle hit of Ceylon cinnamon and turmeric into something that feels far more complex than its ingredient list suggests. Coconut aminos add a savory depth that balances the sweetness beautifully, while apple cider vinegar keeps everything bright and just a little tangy. Many store-bought glazes and sauces rely on thickeners and stabilizers that can be problematic for anyone avoiding carrageenan, but here arrowroot starch does the job cleanly — no additives, no guesswork. The technique is straightforward: a quick simmer to meld the flavors, then a simple arrowroot slurry stirred in at the end to bring it to that perfect spoon-coating consistency. The key is keeping the heat at a gentle medium and watching closely, since maple syrup can go from simmering to scorched faster than you'd expect. Once it thickens and you pull it off the heat, it continues to set just a touch more as it cools, leaving you with a silky, restaurant-worthy finish. Brush it over roasted vegetables, grilled proteins, or anything that could use a little magic.
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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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