Apple Pancake Syrup

By Addie

The other day, I decided to make a quadruple batch of Apple Pancake Syrup so we could freeze three batches of it for other Saturday mornings. I noticed that when I make a single batch of the syrup, it's finished from start to end in under 10 minutes. Not too bad for a fruit syrup! But when making a quadruple batch, it definitely took longer for the syrup to come to a rolling boil. That's okay. I had the time to do that this last Saturday.

Ingredients

• 1 cup sugar
• 2 Tbsp. cornstarch
• 1/4 tsp. cinnamon
• 1/4 tsp. nutmeg
• 2 cups apple cider
• 1/4 cup butter

Preparation

Step 1

Whisk together sugar, cornstarch, cinnamon, and nutmeg in 2-qt. or larger saucepot. Add apple cider; stir constantly with wire whisk until syrup begins to boil over medium to medium-high heat. Not too hot! You don't want it to begin sticking and burning.

Boil syrup for 1 minute, stirring constantly. Remove pot from heat, and stir in butter. Serve over Apple Pancakes. Refrigerate leftovers for up to 5 days; or freeze or can the syrup for future use!