High Fructose Corn Syrup Free Maple & Ginger Glaze
Sticky, glossy, and layered with warm spice, this glaze hits every note you want — sweet, savory, tangy, and just a little earthy from the turmeric and Ceylon cinnamon. Pure maple syrup does all the heavy lifting in the sweetness department, which means there's no corn syrup hiding in the background the way it does in so many bottled glazes and sauces at the grocery store. Coconut aminos bring a gentle umami depth without any of the additives that sneak into conventional soy-based condiments, and apple cider vinegar keeps the whole thing bright and balanced. Fresh ginger adds a clean, lively heat that you simply can't get from a powder. The arrowroot slurry is the secret to that beautiful, spoon-coating consistency — it thickens quickly and cleanly, so you pull it off the heat at exactly the right moment. Brush it over roasted vegetables, grilled proteins, or anything that could use a glossy, flavor-packed finish.
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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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