Pecan Free Maple & Ginger Glaze
This glossy, golden glaze hits every note you want — sweet, tangy, warmly spiced, and just a little earthy from the turmeric. Pure maple syrup forms the backbone, deepened by coconut aminos and a splash of apple cider vinegar that keeps the sweetness from going one-dimensional. Freshly grated ginger and Ceylon cinnamon bring a gentle heat and fragrance that make this feel far more complex than the short ingredient list suggests. Arrowroot starch thickens everything into a silky, spoonable consistency that clings beautifully to whatever you're glazing — no cornstarch, no refined sugars, no tree nut derivatives hiding anywhere in the mix. The technique is straightforward: a quick simmer, a whisked slurry, and a couple of minutes of stirring is all it takes before you're pulling the pan off the heat. It's the kind of versatile finishing sauce that earns a permanent spot in your weeknight rotation, whether you're brushing it over roasted vegetables, proteins, or grain bowls.
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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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