Recipe courtesy of Chez Ray

Apple Cider Syrup

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  • Level: Easy
  • Total: 45 min
  • Prep: 30 min
  • Cook: 15 min
  • Yield: Yield: 1 1/2 cups syrup
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Ingredients

1 cup apple cider (or apple juice)

1/2 cup packed brown sugar

3/4 cup dark corn syrup

2 1/2 tablespoons unsalted butter

1/2 teaspoon lemon juice

1/4 teaspoon cinnamon

1/4 teaspoon nutmeg

1/4 teaspoon ground ginger

Directions

  1. 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.
  2. 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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