Fructose Free Maple & Ginger Glaze
Pure maple syrup sits at the heart of this warm, glossy glaze, delivering natural sweetness that works beautifully for those managing fructose intake — since pure maple syrup is predominantly sucrose rather than free fructose, it's a far friendlier option than honey or agave. Coconut aminos bring a subtle savory depth without the additives lurking in conventional soy sauce, while apple cider vinegar lifts the whole thing with a gentle tang. Fresh ginger and Ceylon cinnamon layer in aromatic warmth, and a pinch of turmeric gives the glaze a gorgeous golden hue that looks stunning on just about anything it touches. Arrowroot starch whisked into cold water creates a silky slurry that thickens everything into a glossy, spoon-coating finish — no cornstarch, no refined thickeners, just clean and simple. The whole process comes together in one small saucepan in a matter of minutes, so it's as practical as it is impressive. Drizzle it over roasted vegetables, brush it onto proteins, or use it as a dipping sauce — this glaze punches well above its weight.
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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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