This is great on pancakes! Less sugar than straight syrup.
2 cups apple juice
2 tablespoons lemon juice
1 tsp. cinnamon
1/2 cup sugar
2 tablespoons cornstarch
In saucepan, mix together cinnamon, sugar, and cornstarch. Whisk in apple and lemon juice. On medium high heat, stir until thickened and bubbly, then cook 2 minutes more. Pour into glass liquid measuring cup, and serve while warm.
Can be stored in fridge for leftovers, just reheat. Add a bit of juice if too thick.
Try other juice and flavoring combinations. Cherry with almond extract is good. Orange juice is good for pumpkin pancakes. So is the apple syrup!