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    Try xanthan gum in this recipe to keep the butter and cinnamon from separating. I have had trouble in the past with separation in my cinnamon syrup recipe. I purchased xanthan gum at my nearby health food store to use in gluten free bread. The print on the bottle mentioned that it could be used as a thickener and that it keeps spices suspended in items such as sauces and dressing along with preventing oil separation. It worked wonderfully in the syrup making it thicker and indeed kept the cinnamon and butter suspended. The cost was $8.99 for a 6 oz container, which may sound expensive, but it only takes a small amount. I would recommend trying 1/8 tsp with this Apple Cider Syrup recipe.

 

 

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