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At a Glance
Prep Time : 5min
Cook Time : 15min
Course : Breakfast, Condiment, Sauces
Special : Caffeine-Free, Easy, Egg-Free, For Kids, Gluten-Free, Kosher (Parve), Lactose-Free, Low Sodium, Make Ahead, Non-Alcoholic, Quick, Vegetarian, Wheat-Free
Type of Prep : Boil, No-Bake, Simmer
Cuisine : U.S. Regional
Occasion : Fall, Family Dinner, Spring, Summer, Winter
 
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Cherry Maple Syrup Recipe

From Peggy Trowbridge Filippone,
Your Guide to Home Cooking.
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Cherries, oranges, and lemons are surprise ingredients in this interesting chunky-style maple syrup. If you prefer a smooth syrup, run it through a strainer to remove the cherry chunks.

INGREDIENTS:

  • 2 oranges
  • 2 lemons
  • 1-1/2 cups maple syrup
  • 1 cup packed brown sugar
  • 1/2 cup honey (preferably orange blossom honey)
  • 1 cup dried cherries, chopped
  • 2 Tablespoons butter
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon fresh-grated nutmeg

PREPARATION:

Using a microplane, remove 1 teaspoon of zest from the orange and 1 teaspoon of zest from the lemon and set aside. Then juice the oranges and lemons and set aside.

In a heavy saucepan, blend citrus juices, zest, maple syrup, brown sugar, and honey. Bring to a boil over medium-high heat, stirring often. Lower heat and simmer about 10 minutes. Stir in the chopped dried cherries, butter, cinnamon, and nutmeg. Simmer an additional 2 minutes.

Cherry maple syrup is great on pancakes, waffles, biscuits, and French toast.

Note: If you prefer a smooth syrup, run it through a strainer to remove the cherry chunks.

Yield: About 2 cups

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