Apple cider syrup

This glossy syrup with notes of cinnamon and nutmeg is perfect for pancakes, or drizzled over baked French toast.

Credit: Mary Makes It Easy

• makes

  2 cups

• prep

  5 minutes

• cook

  10 minutes

• difficulty

  Easy

Ingredients

• ½ cup (106 g) brown sugar
• 1½ tbsp cornflour (cornstarch)
• 1 tsp cinnamon
• 1/8 tsp grated nutmeg
• 1½ cups (375 ml) apple cider
• 1½ tbsp (30 ml) lemon juice
• 2 tbsp + 1 tsp unsalted butter

Instructions

1. Add the brown sugar, cornstarch, cinnamon, and nutmeg in a small saucepan and whisk to combine.
2. Whisk in the apple cider and lemon juice and place over medium heat. Bring to a simmer, stirring frequently until the mixture has thickened, about 5 to 6 minutes.
3. Whisk in the butter and keep the syrup warm over low heat until ready to serve.

Note

• To make ahead, refrigerate cooled syrup overnight then re-heat before serving.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.