Pistachio Free Maple & Ginger Glaze
Warm, sticky, and layered with just enough spice to make things interesting, this glaze is the kind of finishing touch that transforms a simple weeknight protein or roasted vegetable into something genuinely crave-worthy. Pure maple syrup forms the sweet backbone, while coconut aminos add a subtle savory depth that keeps the whole thing from tipping into candy territory. Fresh grated ginger brings a bright, clean heat, and the Ceylon cinnamon and turmeric round it out with earthy, slightly floral notes. The arrowroot slurry is the secret to that glossy, restaurant-quality consistency — it thickens quickly and cleanly without muddying the flavor the way some starches can. Because every ingredient here is straightforward and whole-food based, there's no need to scan labels for hidden nut derivatives or worry about shared-facility contamination from tree nuts like pistachios. It comes together in one small saucepan in just a few minutes, so it's genuinely weeknight-friendly. Brush it on, drizzle it over, or use it as a dipping sauce — this glaze is endlessly versatile.
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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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