Nightshade Free Maple & Ginger Glaze
Sweet, tangy, and warmly spiced, this glaze brings serious depth to whatever it touches — roasted vegetables, grilled proteins, or even a simple grain bowl all become something special with a generous drizzle. Coconut aminos stand in for soy sauce here, delivering that savory, umami backbone without any of the nightshade-adjacent concerns that can sneak into store-bought glazes and sauces. Apple cider vinegar adds a bright lift that keeps the sweetness of the maple syrup from feeling heavy, while fresh ginger and Ceylon cinnamon layer in a gentle warmth that feels almost luxurious. The turmeric gives the finished glaze a gorgeous golden hue and a subtle earthiness that ties everything together. Arrowroot starch does the thickening work cleanly and quickly, so you get a glossy, spoon-coating consistency without any gummy texture or off flavors. The whole thing comes together in one small saucepan in just a few minutes — just keep the heat moderate and watch it closely, because that maple syrup moves fast once it starts to bubble. Make a batch, keep it on hand, and you'll find yourself reaching for it constantly.
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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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