An autumn tradition of my childhood was visiting Prey’s Fruit Barn in Peshastin, Washington. The small town is known for its world-famous Aplets & Cotlets candy and abundant orchards.
In late September or early October, we’d drive east over
the crest of the Cascade Mountains, picking up boxes of apples to make
applesauce and purchasing enough bottles of Glenmore Farms Apple Syrup to last
the winter.
But before the snows cleared the mountain passes in the spring a few
years ago, we ran out of our favorite fruit syrup for pancakes and waffles.
This occasion led me on a quest to find an apple syrup recipe comparable to the
topping we've liked for years. To my surprise, I looked no further than a friend’s
magazine, the name of which I’ve forgotten, and found it! The recipe is simple
to make and delicious served warm at breakfast.
APPLE SYRUP
1/2 cup apple jelly (Smuckers)
2 tablespoons butter
1/8 teaspoon ground cinnamon
Melt ingredients together in a saucepan, stirring until smooth. Serve warm. Note: I've not used a microwave, but I'm certain it's possible and would save time.
Photo courtesy of Wikimedia Commons
With the holidays coming, why not surprise your family or
friends with a gift of apple syrup tied with a colorful ribbon or placed in a
gift basket along with pancake mix and tea or coffee? If you have another apple
syrup recipe you’ve made, I’d love for you to share it with us!
Please leave a comment to enter this week’s Weekly Windup
giveaway.
Cheers!
Deb
