Citrus Free Maple & Ginger Glaze
Sweet, warming, and deeply savory all at once, this glaze hits every note you want when you're drizzling something over roasted vegetables, grilled proteins, or grain bowls. Pure maple syrup forms the backbone, while coconut aminos add a rich, umami depth that soy sauce fans will immediately recognize. Fresh ginger and Ceylon cinnamon bring gentle heat and spice, and a pinch of turmeric gives the whole thing a gorgeous golden hue. The arrowroot slurry is the secret weapon here — it thickens the glaze quickly and cleanly without any starchy aftertaste, leaving you with a glossy, spoon-coating finish. Many store-bought glazes and sauces sneak in orange juice, lemon, or lime to add brightness, but this one achieves that same lift through apple cider vinegar, making it genuinely safe for anyone avoiding citrus in all its forms. It comes together in one small saucepan in just a few minutes, so it's easy enough to make on a weeknight but impressive enough to serve to guests.
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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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