Ingredients for Apple Syrup
- 4 cups chopped tart apples
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground mace
- 1 tablespoon fresh lemon juice
- 2 tablespoons unsalted butter
- 1/2 cup packed light brown sugar
- 1 teaspoon pure vanilla extract
- 0 cups Apple Cider
- 0 tablespoons Grand Marnier
- 1 tablespoon cornstarch
- 3/4 cup water
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How to Make Apple Syrup
- In a large, deep pot, combine chopped apples, cinnamon, nutmeg, mace, lemon juice, and butter.
- Cover the pot and cook over medium heat, stirring occasionally, until apples are very soft (approximately 20-25 minutes).
- Carefully puree the softened apples using an immersion blender or transfer to a regular blender and puree until smooth.
- Return the pureed apples to the pot.
- Add the sugar and 1/2 cup of water. Stir well to combine.
- Bring the mixture to a boil over medium heat, stirring constantly until the sugar is completely dissolved.
- Reduce heat to low and simmer for 5 minutes, stirring occasionally.
- In a small bowl, whisk together the cornstarch and 1/4 cup of water until a smooth slurry forms, with no lumps.
- Slowly whisk the cornstarch slurry into the simmering apple mixture. Continue to stir until the syrup has thickened to your desired consistency (about 1-2 minutes).
- Remove from heat and let cool slightly.
- Pour the apple syrup into a clean, sterilized jar with a tight-fitting lid. Refrigerate for at least 2 hours to allow the flavors to meld before serving. Store in the refrigerator for up to one month.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
524g
Fat
74g
Carbs
49g
