Syrup Recipes

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Apple Cider Syrup

Ingredients

1/2 cup granulated sugar
4 teaspoons cornstarch
1/2 teaspoon cinnamon
1 cup apple juice
1 tablespoon lemon juice
2 tablespoons margarine

Method

Stir sugar, cornstarch, and cinnamon in a small saucepan. Add apple juice and lemon juice. Cook and stir the mixture over medium heat until thickened and bubbly. Cook and stir for 2 minutes more. Remove the saucepan from the heat and stir in the margarine until melted.

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Cherry Syrup

Ingredients

1 (14 ounce) can cherries
1 cup corn syrup
1 cup granulated sugar
1/2 teaspoon almond extract

Method

Combine cherries, sugar, and corn syrup in a saucepan; bring to a boil. Reduce heat and simmer for 15 minutes. Remove from heat and stir in almond extract.

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Mulberry Syrup

Ingredients

2 cups pureed mulberries
1 1/2 cups granulated sugar
1/4 cup white corn syrup
1 tablespoon lemon juice

Method

Bring mixture to a boil you cannot stir down and boil one minute from that point. Remove from heat, skim off foam and seal in jars. Refrigerate or preserve by hot water bath canning process.

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Vanilla Syrup

Ingrediants

1 1/2 cups water
1 1/2 cups granulated sugar
1/8 teaspoon salt
2 tablespoons vanilla extract

Method

In a large saucepan over medium-high heat, bring water, sugar and salt to a boil, stirring occasionally until sugar is dissolved. Boil until mixture becomes thick and syrupy, about three to five minutes. Remove from heat. Stir in vanilla extract and cool.

Pour into attractive bottles to give as gifts. Great over ice cream and pancakes.

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Coconut Syrup

Ingredients

1 cup granulated sugar
1 cup light Karo syrup
1 cup cream or half-and-half
1 teaspoon coconut extract

Method

Boil sugar and Karo syrup together until sugar is dissolved. Remove from heat, and add cream and extract. Store in the refrigerator.

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Blackberry Syrup

Ingredients

This is for use on pancakes. The syrup can be stored in the refrigerator if you intend to use it quickly. Otherwise, sterilize canning jars, pour into the jars to within 1/4 inch of the lid, adjust lids and process in boiling water canner for 10 minutes.

4 cups blackberry juice
4 cups granulated sugar
Powdered pectin (optional)

Method

Mix the blackberry juice and sugar, and bring to a boil. Boil rapidly for 2 minutes. Skim off foam. Pour into HOT sterile jars or bottles.

This makes a thin syrup. If you want it slightly thicker, add a small amount of powdered pectin (less than half of a 2-ounce box) to the cold syrup and sugar mixture.