MSG Free Maple & Ginger Glaze
Warm, glossy, and layered with earthy spice, this glaze brings together pure maple syrup, fresh ginger, and a whisper of turmeric for something that feels genuinely special. Coconut aminos stand in for soy sauce here, delivering that savory depth without any of the additives or flavor enhancers that make so many bottled glazes and sauces off-limits. Apple cider vinegar adds a bright lift that keeps the sweetness from feeling heavy, while Ceylon cinnamon rounds everything out with a gentle, floral warmth. The arrowroot slurry is the secret to that perfect, restaurant-style consistency — it thickens the glaze quickly and cleanly, with no starchy aftertaste. Every single ingredient is straightforward and easy to verify, which means you can brush this onto proteins, roasted vegetables, or grain bowls with total confidence. It comes together in one small saucepan in just minutes, so there's very little standing between you and something that looks and tastes like it took much longer to make.
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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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