This was supposed to be a post for Apple Jelly, but the recipe did not quite work out as it should have. In the end the jelly never jelled so I was left with a slightly thick syrup. Being the notorious food hoarder that I am, there was no way I that I was going to dump out the mixture. This was my first time making jelly and I failed. This won’t be my last time though. I plan on doing lots of research the next time I make it. In fact, if you know how to make it, would you be so kind as to share some tips in the comment section?
What am I going to do with all of this tasty syrup now?
- I bet it’ll taste fantastic drizzled over pancakes and French Toast.
- You can also substitute the Spiced-Apple Syrup for most recipes that call for maple syrup like your favorite cake for a delicious twist to a plain-Jane cake.
- Or how about drizzling it over an Apple Cupcake with Cream Cheese Frosting.
- You could even swirl in a spoonful in your black tea.
- Mmmm… Autumn Inspired Ice Cream Sundae with diced apples, pecans and then a dollop of syrup.
Spiced Apple Syrup
- 2 lbs (1K) Apples
- 14 Mandarin Oranges (or 4 large oranges)
- 4 Cinnamon Sticks
- 3 Star Anise
- 1 t (5g) Freshly Ground Cloves
- 2 t (10g) Chopped Ginger
- 2 cups (500ml) Water
- 1/2 Apple, chopped into small cubes
- Add all ingredients except diced apples and 1 star anise to a large pot. Bring to boil over medium heat, stirring frequently to combine all ingredients. Cover, reduce heat to low and simmer for 90 minutes.
- Pour the mixture into a sieve lined with a muslin cloth or cheesecloth and hang over a bowl. Leave to drip for 2 hours or longer until no more drops come out of the cloth. Do not squeeze the mixture as this will lead to cloudy syrup.
- Put diced apples and remaining star anise (optional) in glass jar. Funnel syrup into the jar and store in the refrigerator until ready to use.