Create a delicious light apple cider syrup to add a little zip to your favorite pancakes, waffles and fritters . . .
Apple Cider Syrup
You’ll Need:
1/2 C. sugar
4 tsp. cornstarch
1/2 tsp. cinnamon
1 C. apple cider or apple juice
1 Tbs lemon juice
2 Tbs butter
In a small bowl mix 1/4 cup of the cider with 4 tsp of cornstarch, creating a slurry. Set aside.
Combine sugar, cinnamon, lemon juice and the remaining cider small saucepan, mixing well. Cook over medium heat stirring until it comes to a boil. Stir the cider slurry and pour it into the sugar/juice mixture, cook until thickened and no longer cloudy, stirring constantly.
Remove from the heat and stir in the butter until melted.
Serve in a syrup pitcher, refrigerate up to 10 days.
© Can Stock Photo Inc. / marilyna
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.