Paleo Maple & Ginger Glaze
Warm, sticky, and layered with real depth, this glaze hits every note you want — sweet from pure maple syrup, savory from coconut aminos, and gently spiced with fresh ginger, Ceylon cinnamon, and a whisper of turmeric. Coconut aminos stand in beautifully for soy sauce, delivering that umami richness without any legumes or additives that would knock this out of grain-free territory. Apple cider vinegar keeps the sweetness honest, adding just enough brightness to balance the glaze and stop it from tasting flat. Arrowroot starch does the thickening work here instead of cornstarch, so you get that glossy, spoon-coating consistency with a completely clean ingredient list. The technique is straightforward — a quick simmer, a slurry whisked in at the end, and a watchful eye so the maple doesn't scorch — and the whole thing comes together in under ten minutes. Brush it over roasted vegetables, grilled chicken, or salmon and it transforms a simple weeknight dinner into something that looks and tastes genuinely impressive. Keep a jar of this in your fridge 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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