Citric Acid Free Maple & Ginger Glaze
Warm, glossy, and layered with earthy spice, this glaze brings serious depth to roasted vegetables, grilled proteins, or anything that could use a sticky-sweet finish. Pure maple syrup forms the backbone, while coconut aminos add a savory, umami-rich note that soy sauce fans will immediately recognize — without any of the additives that can sneak into conventional condiments. Fresh ginger and Ceylon cinnamon give it a gentle heat and fragrance, and a pinch of turmeric rounds everything out with a subtle earthiness and that gorgeous golden hue. For anyone navigating a citric acid sensitivity, the tricky part with glazes is usually the hidden preservatives and flavor enhancers lurking in bottled sauces — this one sidesteps all of that with a short, clean ingredient list you can actually read at a glance. The arrowroot slurry is the secret to that restaurant-quality consistency: it thickens the glaze quickly and cleanly, leaving it smooth and shiny rather than gummy or starchy. Just keep the heat steady and your spoon moving, and you'll have a beautifully coated, spoonable glaze in under ten minutes.
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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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