APPLE CIDER SYRUP
Apple-licious! Easy-to-make breakfast or dessert syrup uses unfiltered apple juice and a few other common ingredients. This creamy syrup is full of rustic apple flavor and not too sweet with just a touch of tang.
Provided by Buckwheat Queen
Categories Side Dish Sauces and Condiments Recipes Syrup Recipes
Time 35m
Yield 8
Number Of Ingredients 8
Steps:
- Melt butter in a saucepan over medium heat until it begins to bubble, about 1 minute. Add sugar and molasses; stir until sugar has absorbed molasses and butter, about 3 minutes. The mixture will be very dry. Add 2 cups apple cider. Mix well and bring to a slow boil. Add cinnamon stick and continue to simmer syrup for about 10 minutes.
- Whisk together 1 tablespoon apple cider, lemon juice, and cornstarch in a small bowl.
- Pour cornstarch mixture into syrup in the saucepan, whisking continuously until fully incorporated. Simmer until thickened, with a consistency similar to warm maple syrup, about 5 minutes. The syrup will thicken upon cooling.
- Serve warm. Store leftovers in an airtight container in the refrigerator for up to 3 weeks.
Nutrition Facts : Calories 171.8 calories, Carbohydrate 37.4 g, Cholesterol 7.6 mg, Fat 2.9 g, Fiber 0.1 g, SaturatedFat 1.8 g, Sodium 8.6 mg, Sugar 33.8 g
APPLE CIDER SYRUP
The owner of Birk's Gashaus a B&B in Hermann, MO gave me this recipe to with french toast. It's really easy and yummy!
Provided by Mysterygirl
Categories Sauces
Time 1h42m
Yield 1 1/3 Cups
Number Of Ingredients 6
Steps:
- In a small saucepan stir together the sugar, cornstarch, and cinnamon.
- Then stir in the apple cider or juice and lemon juice.
- Cook and stir the mixture over medium heat till the mixture is thickened and bubbly.
- Then cook and stir for 2 minutes more.
- Remove the saucepan from the heat and stir in the butter or margarine till melted.
- Makes about 1 1/3 cups.
APPLE PANCAKES WITH CIDER SYRUP
Tender pancakes are filled with minced apple and raisin, and drizzled with apple cider syrup. They're wonderful in the summer or on a cool fall morning. -April Harmon, Greeneville, Tennessee
Provided by Taste of Home
Time 30m
Yield 6 pancakes (2/3 cup syrup).
Number Of Ingredients 19
Steps:
- In a small bowl, combine the first six ingredients; stir in apple and raisins. Combine the buttermilk, egg yolk, butter and vanilla; stir into dry ingredients. In a small bowl, beat egg white until soft peaks form; fold into batter. , Pour batter by heaping 1/4 cupfuls onto a hot greased griddle; turn when bubbles form on top. Cook until the second side is lightly browned., Meanwhile, in a small saucepan, combine the sugar, cornstarch and cider until smooth; add cinnamon stick. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Discard cinnamon stick. Stir nutmeg into syrup. Serve pancakes with warm syrup and, if desired, additional butter.
Nutrition Facts : Calories 492 calories, Fat 6g fat (3g saturated fat), Cholesterol 116mg cholesterol, Sodium 605mg sodium, Carbohydrate 101g carbohydrate (58g sugars, Fiber 4g fiber), Protein 12g protein.
APPLE SYRUP
Steps:
- In a large pot, bring the cider to a boil over medium-high heat. Boil the cider until it has reduced to a thin syrup (you should have about 1/2 cup), approximately 25 minutes. Cool and store at room temperature.
APPLE CIDER SYRUP
Provided by Food Network
Categories dessert
Time 45m
Yield Yield: 1 1/2 cups syrup
Number Of Ingredients 8
Steps:
- In a 1-quart, heat proof, microwavable measuring bowl, mix all of the ingredients. Heat in the microwave on high for about 5 minutes or until the butter is completely melted. Stir and heat until mixture is reduced to 1 1/2 cups, about 10 minutes. Let stand at room temperature for about 30 minutes until slightly thickened.
- Hints for success: - Be sure to heat the griddle before pouring your pancake batter. - Using a copper bowl to whisk the egg whites will give you more volume. - Do not whisk the whites until they appear dry. They should be stiff, yet moist. - Fold the whites and the squash mixture gently. If you over do it you will deflate the whites and have tougher, flatter pancakes. - The syrup is rich and full of flavor. You can make it the night before, refrigerate it and reheat the next morning. - Use the freshest apple cider you can find. If you use apple juice, try to use one that is not overly sweet.
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- Place the cider in the pot over medium heat. Bring to a boil. Reduce heat to a simmer. Cook, stirring every now and then (at least twice per hour), until the cider has reduced down to about 2 cups (it should be about ⅛ of the volume that it initially was), which will take anywhere from 3-5 hours (mine took 3 hours). The cider will have the consistency of hot runny honey and will thicken as it cools.
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