Cinnamon Cider Syrup

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  • Makes: 24 servings
  • Serving Size: 1 tablespoon
  • Makes: 1 1/2 cups
  • Prep: 10 mins
  • Cook: 1 hr 45 mins

Cinnamon Cider Syrup

Directions

  1. In a 5- to 6-quart Dutch oven bring cider to boiling; reduce heat. Boil gently, uncovered, about 1 3/4 hours or until cider is reduced to 1 1/2 cups, stirring occasionally. Remove from heat; cool to room temperature.
  2. In a small saucepan stir together brown sugar, cornstarch, and cinnamon. Add the reduced cider, butter, and vanilla. Cook and stir over medium heat until butter is melted and mixture is smooth. Serve warm over pancakes, waffles, or French toast.

From the Test Kitchen

To Store:

Transfer cider syrup to a screw-top jar; cover. Store in the refrigerator for up to 3 months. (Syrup thickens considerably in the fridge, so choose a jar that you can easily get a spoon into.)

Uses:

Stir a couple of tablespoons of cider syrup into apple filling for pie, crisp, crumble, or turnovers; replace honey or molasses in recipes for gingerbread, apple cake, or spice muffins; brush on grilled vegetables for a sweet-tart taste; add a bit to homemade vinaigrette; drizzle over oatmeal, pancakes, waffles, or cornbread; pour it over ice cream or frozen yogurt; drizzle it on grilled fruit; or add it to your favorite barbecue sauce or applesauce.

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Nutrition Facts (Cinnamon Cider Syrup)

  • Per serving:
  • 58 kcal ,
  • 1 g fat
  • (1 g sat. fat ,
  • 0 g polyunsaturated fat ,
  • 0 g monounsaturated fat ),
  • 3 mg chol. ,
  • 17 mg sodium ,
  • 12 g carb. ,
  • 0 g fiber ,
  • 11 g sugar ,
  • 0 g pro.
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