Recipe by Baby Kato
A nice alternative from maple syrup to serve with your Pancakes, Waffles or French Toast. Make sure that the bottle or jar you use has a tight fitting lid. This tasty syrup will be good for a month if kept in the refrigerator.
Top Review by Boomette
I used granny smith apples. I omitted the nutmeg and mace and used more cinnamon. I used water. I didn't puree the apples. I only mashed them with a fork. It's thick like a compote and it's really yummy. Thanks Baby Kato :) Made for Newest Zaar tag
- 1 lb tart apple, peeled and sliced
- 1 teaspoon cinnamon
- 1⁄2 teaspoon nutmeg
- 1⁄4 teaspoon mace
- 2 tablespoons lemon juice, bottled
- 1⁄4 cup unsalted butter
- 1 cup brown sugar
- 1 teaspoon pure vanilla extract
- 1 cup apple cider or 1 cup water
- 1 tablespoon Grand Marnier
- 1 tablespoon cornstarch
- 1 teaspoon cornstarch
- 1⁄4 cup water
Directions See How It's Made
- Put prepared apples, cinnamon, nutmeg, mace, lemon juice and butter into a deep pot.
- Cover and cook apples on medium heat until softened.
- Puree the softened apples.
- Place the pureed apples back into the pot.
- Add the remaining ingredients, except for the cornstarch and 1/4 cup of water.
- Stir until the sugar is dissolved and the mixture starts to boil.
- Allow to boil for 5 minutes.
- Mix the cornstarch with 1/4 cup of water, until all cornstarch is dissolved.
- Stir into syrup mixture and cook until slightly thickened.
- Pour into jar and refrigerate.