Wednesday, June 7, 2017

Apple Cinnamon Syrup

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!

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