Chestnut Free Maple & Ginger Glaze
Warm, glossy, and packed with layers of flavor, this maple and ginger glaze is the kind of sauce that makes everything it touches taste more exciting. Pure maple syrup forms the sweet backbone, while coconut aminos add a savory depth that keeps the whole thing from tipping into cloying territory. Fresh grated ginger brings a bright, lively heat, and Ceylon cinnamon alongside turmeric give it a warmth that feels almost exotic without being overpowering. A quick arrowroot slurry thickens it to that perfect, spoon-coating consistency — no cornstarch, no fuss, just a clean and glossy finish. For anyone navigating tree nut concerns, this glaze is a genuinely safe and satisfying option since every ingredient is straightforward and easy to verify at the store. It comes together in one small saucepan in just minutes, so it's practical enough for a weeknight but impressive enough to drizzle over a dinner-party centerpiece. Brush it on 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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