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Full Online Book HomeLearning KitchenBreakfastandbrunches - Syrup - Hot Cider Syrup
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Breakfastandbrunches - Syrup -  Hot Cider Syrup Post by :netlink Category :Learning Kitchen Author :Unknown Date :December 2011 Read :3448

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Breakfastandbrunches - Syrup - Hot Cider Syrup

3/4 cup apple cider or juice
1/2 cup packed brown sugar
1/2 cup light corn syrup
2 T. butter
1/2 t. lemon juice
1/8 t. ground cinnamon
1/8 t. ground nutmeg (I used mace)


In a saucepan, combine all ingredients. Bring to a boil over medium heat, stirring occasionally. Reduce heat; simmer uncovered, for 20-25 minutes or until slightly thickened. Let stand for 30 minutes before serving.
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1 cup maple syrup 2 Tbs. butter 1/4 cup evaporated milk tiny pinch of salt Bring maple syrup and butter to a boil and simmer 2-3 minutes. Cool and add the evaporated milk. Makes about 1 1/4 cups. Serve on pancakes, French toast or ice cream. Optional can add walnuts or pecans.
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Pancakes, waffles, and even ice cream get a flavor boost with a generous pour of this sweet-tart syrup. Source: Better Homes and Gardens 2-1/2 cups cranberry juice 1 cup cranberries 3/4 cup light-colored corn syrup 1/4 cup sugar In a medium saucepan combine cranberry juice, cranberries, corn syrup, and sugar. Stir to dissolve sugar. Bring to a rolling boil over medium-high heat. Reduce heat to medium. Boil 30 to 40 minutes or until reduced to 2-1/2 cups. Pour syrup through a small-mesh strainer or a strainer lined with 100-percent-cotton cheesecloth. Discard cranberries. Cover and store syrup in the refrigerator for up
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