Apple Cider Syrup. An easy to make, homemade breakfast syrup. Sweet, tart & loaded with flavor – this syrup is delicious on pancakes and waffles!
Over the years I’ve eliminated lists upon lists of processed foods out of my family’s diet. I am in no way, shape or form a fanatical health eater – I just prefer to eat real and homemade food as much as possible.
I haven’t used a store bought “pancake syrup” in ages.
I quote myself:
“Maple syrup. It’s pure and delicious. I love buying local and I love using something that is 100% natural. Though at $10 a pint, real maple syrup is not always an option for everybody. Another option for many people is to buy a big plastic jug of “maple flavored syrup” at their local grocery store. Saving yourself a few bucks doesn’t always end up being a good deal, though. Have yourself a good looksie at that jug of syrup. Anytime you see high fructose corn syrup as a main ingredient you can be certain that this is not a “food” you want to be consuming a whole lot of. “
Is there another option? Of course – make your own! I love making different flavor syrups – maple, vanilla, blueberry, strawberry and now Apple Cider Syrup.
It’s a pretty basic process. Combine everything and simmer until thickened.
A little of this Apple Syrup Cider goes a long way. It’s sweet, it’s tart – it’s got so much more flavor than anything you’d buy from a plastic jug at the store! If you’ve never tried making your own syrup before, now’s the time! I’m betting you may never go back to that high fructose corn syrup stuff again!
Thanks so much for stopping by!
This recipe is from Kauffman’s Fruit Farms book “Faith, Family & Fruit”. It shares the history of the farm, a look at each season in the orchards, along with lots of great photographs, family recipes and much more!
- ¾ cup apple cider
- ½ cup brown sugar, packed
- 2 tablespoon salted butter
- ½ teaspoon lemon juice
- ⅛ teaspoon cinnamon
- ⅛ teaspoon nutmeg
- Combine apple cider, brown sugar, butter, lemon juice, cinnamon and nutmeg in a saucepan.
- Over medium heat, bring to a boil.
- Reduce heat and simmer uncovered for about 25 minutes, stirring occasionally, until slightly thickened.
- Remove from heat. Let cool for at least half an hour before using. Serve warm.
- Syrup will thicken as it cools. If you'd like a thicker syrup, simmer it longer.
- Refrigerate any unused portion in a sealed jar/container.
On a homemade syrup kick? Here’s another recipe of mine 🙂
*I am partnering with Kauffman’s Fruit Farm as a blog ambassador. I have received complimentary products from Kauffman’s Fruit Farm, however, all opinions remain completely my own.*