First off let me just say that I do love real maple syrup. My sister’s driveway is lined with maple trees, and her and her husband make their own every year. I’m always trying to come up with new reasons why she should give me more. 🙂
But they can only make so much, and let’s be honest. The stuff is expensive! Enter apple cider syrup. While cider can be a bit pricey at upwards of five dollars a gallon, it’s a lot cheaper than maple syrup. It also adds a whole new element to breakfast. It’s really good on buttermilk pancakes. It’s downright decadent on pumpkin or apple pancakes! Add some whipped cream, and we’re back to dessert for breakfast again. 🙂
Speaking of dessert, it would probably be really good with ice cream as well, or pie, or…
It’s also way lower calorie than maple syrup, so that’s another point in it’s favor. Throw in that you can make a batch in 10 minutes, and leftovers will last at least a month in the refrigerator and even longer in the freezer, and there’s absolutely no reason not to give it a try.
I couldn’t get a great shot of the syrup with the steam, but there it is, bubbling away.
- 1/4 cup brown sugar
- 2 Tbsp cornstarch
- 1/2 tsp ground cinnamon
- 1/4 tsp ground allspice
- 1/4 tsp ground nutmeg
- dash of cloves
- 2 cups apple cider
- In a small saucepan, mix all dry ingredients thoroughly.
- Add cider and whisk till combined.
- Cook over medium heat until mixture begins to boil, stirring frequently.
- Lower heat and continue cooking and stirring frequently for about 5 minutes. Mixture should bubble and thicken into syrup consistency.
- Serve 1 to 2 Tbsp over pancakes or ice cream. 🙂
- Leftovers can be refrigerated or frozen. When cold, syrup may separate a bit. Simply stir and heat a bit, and it will return to proper consistency.