Latex Free Maple & Ginger Glaze
Warm, glossy, and layered with flavor, this glaze brings together pure maple syrup, fresh ginger, and a gentle warmth from Ceylon cinnamon and turmeric in a way that feels both comforting and a little unexpected. Coconut aminos add a savory depth that balances the sweetness beautifully, while apple cider vinegar keeps everything bright and lively. For anyone navigating latex sensitivities, store-bought sauces and glazes can be a minefield of hidden ingredients and cross-reactive compounds — making a homemade version like this one a genuinely smart move. Every ingredient here is straightforward and easy to verify, so you stay in full control of what goes on your food. The arrowroot starch slurry is the secret to that perfect, spoon-coating consistency — it thickens quickly and cleanly without any graininess. Just keep the heat steady and stir constantly once the slurry goes in, and you'll pull it off without a hitch. Drizzle 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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