Gelatin Free Maple & Ginger Glaze
Warm, glossy, and packed with bold flavor, this glaze brings together pure maple syrup, fresh ginger, and a golden hit of turmeric for something that feels far more special than the sum of its parts. The coconut aminos add a savory depth that balances the sweetness beautifully, while a splash of apple cider vinegar keeps everything bright and lively. Many store-bought glazes and sauces quietly sneak in gelatin as a thickener, but this one gets its silky, spoonable consistency entirely from arrowroot starch whisked with cold water — no animal-derived setting agents anywhere in sight. Ceylon cinnamon brings a delicate warmth that's a little more nuanced than the standard variety, and the turmeric gives the finished glaze a gorgeous amber color that looks stunning on just about anything it touches. The technique is straightforward: simmer, add the slurry, stir until it coats the back of a spoon, and pull it off the heat before it over-thickens. It comes together in one small saucepan with minimal cleanup, making it an easy weeknight win whether you're brushing it over roasted vegetables, proteins, or grain bowls.
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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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