Capture the fantastic flavors of fall with Apple Cider Syrup! You are going to love it on everything from pancakes and waffles to ice cream and even apple pie!
After I had my third baby I hired a babysitter. Well, I guess you could call her a babysitter. I hired her to help out around the house. My third, and last, baby cried all day and all night. He NEVER quit crying. In addition to listening to him cry all night and day, I had to keep up with all my bookkeeping duties too. I was falling farther and farther behind and decided to hire her. She saved my life, and my third born’s life too! We loved her!
One thing I quickly noticed about her was that we shared something in common. A love for my homemade hot fudge sauce, which I always have in my fridge. It’s like a staple ! I’m pretty sure she ate some every time she came over. If she was still around babysitting I know she would start eating Apple Cider Syrup out of the jar too! I know because that’s what I want to do too!
Apple Cider Syrup is smooth and dreamy! Our family has been enjoying it on all kinds of different things. It would be heavenly served over Gingerbread then topped with whipped cream. It’s really yummy warmed up and drizzled over vanilla ice cream sprinkled with cinnamon. See, you can get carried away with all kinds of yummy ideas for this stuff. Or you could just eat it straight from the jar with a spoon! (I won’t tell if you won’t)
Of course, Apple Cider Syrup is great on pancakes. Add a little cinnamon and nutmeg to your favorite pancake recipe and it’s even better. The stuff settles perfectly into every butter filled square of waffles too! You could steam or saute sliced apples, toss it with Apple Cider Syrup and serve it over either pancakes, French toast, or waffles.
I’ve probably got the picture by now. Apple Cider Syrup is super duper versatile! It’s a quick and easy way to add the flavor of juicy fall apples to every day! You need to get this stuff in your fridge and then let your babysitter have some! Only if shes as good as mine was!
- ½ c. brown sugar
- ½ c. white sugar
- 2 T. cornstarch
- 2 tsp. cinnamon
- ⅛ tsp. nutmeg
- 2 c. apple cider
- 2 T. lemon juice
- ½ tsp. vanilla
- ¼ c. butter
- Add sugars, cinnamon, nutmeg and cornstarch to saucepan. Whisk together.
- Gradually add apple cider and lemon juice.
- Cook and whisk over medium heat until thickened to desired consistency.
- Remove from heat and stir in vanilla and butter.
- Serve warm over pancakes, waffles, French toast or ice cream.
Mary says
January 10, 2015 at 6:34 pmIs there anything else I can use instead of lemon juice? I am allergic to that.
Amy Engberson says
January 11, 2015 at 5:29 pmMary, I’m not sure what to substitute for lemon juice. I think I would just leave it out. I bet it would be just fine! Good luck!
Cliff says
December 5, 2015 at 12:02 amSubstitute the lemon juice with white vinegar or apple cider vinegar.
Amy Engberson says
December 15, 2015 at 10:47 amI love substitutions! Using vinegar would add a nice, and unexpected flavor!
Cassandra says
September 25, 2015 at 7:17 pmAny idea how long this will keep in the fridge?
Amy Engberson says
November 12, 2015 at 12:15 pmI’m not exactly sure how long this will keep in the fridge because my family eats it so quickly. I imagine it would last refrigerated for a few weeks.
Lee Ann says
September 30, 2015 at 1:29 pmLove the looks of this. Can this recipe be canned? And how long will it hold in the refrigerator? I’m thinking this would be a great holiday gift. Thanks!
Amy Engberson says
November 12, 2015 at 12:11 pmI’m not sure if this syrup can be canned or not. We always make it and eat it right away. It nice to have jars of it sitting on the shelf though. Let me know if you try canning it!
Donna Phipps says
October 13, 2015 at 11:16 amMaybe I missed it, but can this be canned and stored for sometime and then maybe reheated when you wanted to use it. Thought it would make some nice gifts if it will last for a bit. Thank you
Amy Engberson says
November 12, 2015 at 12:08 pmI haven’t ever canned this particular syrup recipe so I don’t dare say if it’s safe or not. I just make a little at a time and eat it fresh. It would make a diving gift though! Let me know if you try it.
Robin Carlson says
October 23, 2015 at 4:53 pmOMG. This is unbelievably good. I just want to eat it all on it’s own. Can’t wait to try it on waffles and pancakes and ice cream. Thank you so much for sharing.
Amy Engberson says
November 12, 2015 at 11:59 amDon’t you love versatile recipes like this? It takes so many dishes from ordinary to extra ordinary! By the way, I won’t judge you a bit for eating it straight from the jar with a spoon!
Ariel C says
October 31, 2015 at 9:49 pmThis looks divine! How long would this syrup keep? Can you can it or is there a way to extend the shelf life without keeping it in the refrigerator? Thank you so much for sharing!
Amy Engberson says
November 12, 2015 at 11:47 amI can’t wait for you to try it! I’m not sure how long this syrup will last in the fridge because mine has never lasted longer than a few weeks.
Melissa says
November 10, 2015 at 11:49 amThis is delicious! I was eating out of the jar! I did sae enough for my crew of 5 (dairy farmers) to have some over vanilla ice cream! Lemon juice made mine a bit bitter so I will leave it out next time! Thanks for sharin, ~Melis polka dotted posh
Amy Engberson says
November 12, 2015 at 11:43 amFood is a great way to make dairy farmers happy! I bet you made their day!
Dani says
October 27, 2018 at 7:30 pmHi There! About how long will this last in the fridge? Also, can it be frozen? Thanks!
Amy Engberson says
November 5, 2018 at 10:04 amI’ve left it in the fridge for a couple weeks before and it was fine. I’ve never tried freezing it, but I think it would work. Let me know if you try freezing it. It would be handy to have it in the freezer for those busy days! Enjoy!
Pam Stephens says
November 4, 2018 at 12:53 pmI’ve been making an extremely similar recipe that was published in Gourmet 1990. The only difference is half brown sugar vs all white sugar in Gourmet, and the addition of vanilla at the end. It’s my daughter’s favorite and we still use our recipe almost 30 years later. It keeps for a long time in the fridge.
Amy Engberson says
November 5, 2018 at 9:46 amThis is the perfect fall syrup! I’m going to try it with all white sugar soon. I bet the color is gorgeous!
mindy says
May 10, 2019 at 8:08 pmI don’t see the amount of apple cider to use in this recipe
Amy Engberson says
May 14, 2019 at 3:49 pmHi Mindy! You’ll need 2 cups of apple cider! Enjoy!