Best Cider Syrup Recipes

APPLE PANCAKES WITH CIDER SYRUP

Steps:

• In a small bowl, combine the first six ingredients; stir in apple and raisins. Combine the buttermilk, egg yolk, butter and vanilla; stir into dry ingredients. In a small bowl, beat egg white until soft peaks form; fold into batter. , Pour batter by heaping 1/4 cupfuls onto a hot greased griddle; turn when bubbles form on top. Cook until the second side is lightly browned., Meanwhile, in a small saucepan, combine the sugar, cornstarch and cider until smooth; add cinnamon stick. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Discard cinnamon stick. Stir nutmeg into syrup. Serve pancakes with warm syrup and, if desired, additional butter.

PUMPKIN WAFFLES WITH APPLE CIDER SYRUP

Steps:

• Preheat a waffle iron according to manufacturer's instructions.
• Combine the flour, baking powder, cinnamon, allspice, ginger, salt, and brown sugar in a mixing bowl. In a separate bowl, stir together the pumpkin, milk, and egg yolks. Whip the egg whites in a clean dry bowl until soft peaks form.
• Stir the flour mixture and 1/4 cup melted butter to the pumpkin mixture, stirring just to combine. Use a whisk or rubber spatula to fold 1/3 of the egg whites into the batter, stirring gently until incorporated. Fold in the remaining egg whites. Cook waffles according to manufacturer's instructions.
• To make the syrup, stir together the sugar, cornstarch, and cinnamon in a saucepan. Stir in the apple cider and lemon juice. Cook over medium heat until mixture begins to boil; boil until the syrup thickens. Remove from heat and stir in the 2 tablespoons of butter until melted. Serve warm.

CINNAMON DUMPLINGS WITH APPLE-CIDER SYRUP

Steps:

• Sift flour, baking powder, cinnamon, and salt in a medium bowl; set aside. Stir together sugar and 3/4 cup water in a large saucepan over medium heat. Cook, without stirring, until sugar begins to melt and turn light amber, about 14 minutes. Continue to cook, stirring occasionally, until sugar has melted and mixture turns medium amber, about 2 minutes more.
• Meanwhile, work butter into the flour mixture using your fingers or a pastry blender until flour is incorporated but mixture is still crumbly. Whisk together egg, egg yolk, and milk in a medium bowl. Form a well in the center of flour mixture; pour in egg mixture. Stir gently with a fork until combined.
• Remove sugar mixture from heat; slowly whisk in cider. Return to heat; bring to a simmer. Using your hands or a small spoon, divide the dough evenly into 12 pieces, and roll into balls about 1 1/2 inches in diameter. Carefully drop 6 balls of dough into the simmering cider syrup. Cook, turning once or twice to coat fully, until dumplings have tripled in size and are deep golden brown, about 20 minutes. Using a slotted spoon, transfer dumplings to a platter, and cover. Repeat with remaining balls of dough. Divide dumplings among 6 bowls, and drizzle with the remaining cider syrup. Serve with creme fraiche.

APPLE CINNAMON WAFFLES WITH CIDER SYRUP

Steps:

• In 2-quart saucepan, mix 1 cup sugar, 3 tablespoons Bisquick mix and 1 teaspoon cinnamon. Stir in cider and lemon juice. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute; remove from heat. Stir in butter.
• Heat waffle iron. (Waffle irons without a nonstick coating may need to be brushed with vegetable oil or sprayed with cooking spray before batter for each waffle is added.)
• In large bowl, stir all waffle ingredients except apple until blended. Stir in apple. Pour batter onto center of hot waffle iron. (Check manufacturer's directions for recommended amount of batter.) Close lid of waffle iron.
• Bake about 5 minutes or until steaming stops. Carefully remove waffle. Serve with syrup.

APPLE CIDER SYRUP

Steps:

• Melt butter in a saucepan over medium heat until it begins to bubble, about 1 minute. Add sugar and molasses; stir until sugar has absorbed molasses and butter, about 3 minutes. The mixture will be very dry. Add 2 cups apple cider. Mix well and bring to a slow boil. Add cinnamon stick and continue to simmer syrup for about 10 minutes.
• Whisk together 1 tablespoon apple cider, lemon juice, and cornstarch in a small bowl.
• Pour cornstarch mixture into syrup in the saucepan, whisking continuously until fully incorporated. Simmer until thickened, with a consistency similar to warm maple syrup, about 5 minutes. The syrup will thicken upon cooling.
• Serve warm. Store leftovers in an airtight container in the refrigerator for up to 3 weeks.

SWEET APPLE PANCAKES WITH CIDER SYRUP

Steps:

• In a small bowl, stir the pancake mix, water, apple and cinnamon just until moistened., Pour batter by 1/4 cupfuls onto a greased hot griddle; turn when bubbles form on top. Cook until second side is golden brown., Meanwhile, for syrup, in a small saucepan, combine the sugar, cornstarch, cinnamon and nutmeg. Stir in cider until smooth. Cook and stir over medium-high heat until thickened and bubbly, about 5 minutes. Reduce heat to low; cook and stir 2 minutes longer. Stir in butter and lemon juice. Serve with pancakes.

APPLE SAUSAGE PANCAKES WITH CIDER SYRUP

Steps:

• CIDER SYRUP: In medium saucepan, combine sugar, cornstarch and pumpkin pie spice; stir in apple cider and lemon juice.
• Cook, stirring constantly, until mixture thickens and boils for 1 minute.
• Stir in butter. Reduce heat just to keep syrup warm while making pancakes.
• Heat griddle.
• PANCAKES: In small bowl, beat egg on high speed until thick and lemon colored, about 5 minutes.
• Stir in pancake mix, milk, oil and cinnamon.
• Fold in apples and sausage.
• Grease griddle lightly before making each batch.
• Pour batter from 1/4 cup measuring cup onto hot griddle. Bake until bubbles appear, about 2 minutes. Flip and cook another 2 minutes.
• Serve with hot Cider Syrup.

CIDER-POACHED APPLES WITH CANDIED WALNUTS, RUM CREAM, AND CIDER SYRUP

Steps:

• Poach apples:
• Peel top third of each apple and rub peeled part with lemon half. Put apples in a wide 5-quart heavy pot and add cider and brown sugar. Bring to a boil, covered, over medium heat (this will take 25 to 30 minutes). Remove from heat and cool apples in cider, covered, about 1 hour.
• Make candied walnuts:
• Preheat oven to 450°F with rack in lower third.
• Stir together all ingredients with a pinch of salt, then spread on a small baking sheet into a 10-inch round. Bake, rotating sheet halfway through, until golden, 5 to 6 minutes. Transfer to a rack and loosen nuts, then cool (nuts will crisp as they cool).
• Whip cream and assemble dessert:
• Beat cream with sugar, rum, and vanilla using an electric mixer until it just holds soft peaks.
• Drain apples, reserving poaching liquid for another use. Put an apple on each plate and sprinkle with candied walnuts. Dollop cream next to each apple and drizzle (bottled) boiled cider all over.

CINNAMON DUMPLINGS WITH APPLE CIDER SYRUP

Steps:

• sift flour, baking powder, salt, cinnamon in medium bowl.set aside.
• stir together sugar, and 3/4 cup water in large pan.over medium heat.
• cook without stirring still sugar begins to melt and turns to amber color -- about 14 minutes.
• continue to cook, stirring occasionally.about 2 minutes more or medium amber.
• work butter into flour till crumbly.
• whisk butter into flour till crumbly.
• forming a well in the center of the flour mixture -- pour in egg.
• stir gently with fork till combined.
• remove sugar mixture from heat, slowly whisk in cider.
• return to heat.bring to simmer.
• using hands, divide dough into 12 pieces.roll into balls --
• drop balls into cider.cook, turning over once or twice until tripled in size and golden brown.
• remove with slotted spoon to a platter and cover.
• repeat with remaining dough.
• drizzle with remaining syrup.
• top with cool whip -- .

APPLE CIDER SYRUP

Steps:

• In a 1-quart, heat proof, microwavable measuring bowl, mix all of the ingredients. Heat in the microwave on high for about 5 minutes or until the butter is completely melted. Stir and heat until mixture is reduced to 1 1/2 cups, about 10 minutes. Let stand at room temperature for about 30 minutes until slightly thickened.
• Hints for success: - Be sure to heat the griddle before pouring your pancake batter. - Using a copper bowl to whisk the egg whites will give you more volume. - Do not whisk the whites until they appear dry. They should be stiff, yet moist. - Fold the whites and the squash mixture gently. If you over do it you will deflate the whites and have tougher, flatter pancakes. - The syrup is rich and full of flavor. You can make it the night before, refrigerate it and reheat the next morning. - Use the freshest apple cider you can find. If you use apple juice, try to use one that is not overly sweet.

PAN-SEARED OATMEAL WITH WARM FRUIT COMPOTE AND CIDER SYRUP

Steps:

• To prepare syrup, bring cider to a boil in a small saucepan over medium-high heat. Cook until reduced to 1/3 cup (about 20 minutes); set aside.
• To prepare compote, combine 2 cups water, 1/4 cup sugar, 1/2 teaspoon cinnamon and dried fruit in a medium saucepan; bring to a boil. Reduce heat, and simmer 20 minutes or until thick.
• To prepare oatmeal, combine 3 cups water, 1 cup milk, 1/4 cup brown sugar, 1/2 teaspoon cinnamon and salt in a large saucepan. Bring to a boil over medium-high heat; stir in oats. Reduce heat, and simmer 20 minutes or until thick, stirring occasionally.
• Spoon oatmeal into an 11 by 7-inch baking dish coated with cooking spray; cool to room temperature. Cover and chill at least 1 hour or until set. Using a sharp knife, cut oatmeal into 8 equal rectangles; cut each rectangle in half diagonally to form 16 triangles.
• Melt 2 tablespoons butter in a large nonstick skillet over medium heat. Add 8 oatmeal triangles; cook 3 minutes on each side or until golden brown. Remove from pan; keep warm. Repeat procedure with remaining 2 tablespoons butter and oatmeal triangles. Place 2 oatmeal triangles on each of 8 plates, and top each serving with 3 1/2 tablespoons fruit compote and about 2 teaspoons syrup.

PUMPKIN PANCAKES WITH APPLE CIDER SYRUP

Steps:

• For Pancakes:.
• Combine dry ingredients.
• Whisk egg yolks, milk, pumpkin and oil. Stir into dry mixture until moist.
• In mixing bowl beat egg white to stiff peaks and fold into batter gently.
• For syrup:.
• Bring to everything but butter to boil on medium heat for 1 minute
• Remove from heat and stir in 1/4 cup butter until melted.

PUMPKIN FRENCH TOAST WITH APPLE CIDER SYRUP AND SPICED PECANS

Steps:

• Prepare Syrup: Combine sugar, cornstarch, cinnamon and nutmeg in saucepan. Pour in apple and lemon juices. Cook and stir constantly until thickened. Allow to come to a boil, and boil for 1 minute continue to stir constantly. Remove from heat and stir in butter. Serve warm. *This can be made ahead and warmed in the microwave or stove top prior to serving.
• Prepare Pecans: Preheat oven to 250f. Line a baking sheet with silpat or parchment paper. Combine salt and spices. Set aside. In a stainless bowl, beat egg white until frothy. Slowly whisk in the spices. Toss egg mixture with pecans. Spread the pecans on prepared baking sheet.in a single layer. Bake for 35-40 minutes, gently stirring every 15 minutes or until the meringue is golden. Allow nuts to cool and dry out. Store in air-tight container.
• Prepare Toast: Combine all ingredients (except the bread) and mix well.
• Option 1) The night before or 6 hours prior, dip the bread slices in the milk mixture and place bread in a glass baking dish (single layer). Store in refrigerator until ready to cook.
• Option 2) Dip bread and allow to soak 2 minutes then fry in skillet.
• Frying the toast: Heat 2 TBS butter with 2 TBS oil in large nonstick skillet over medium-high heat. Place bread slices in the pan and cook until golden on 1 side, approximately 2-3 minutes. Turn and cook 2-3 minutes longer or until golden. Wipe the pan out with paper towel and repeat as necessary.
• *Note: I omitted the oil/butter mix and sprayed the skillet with non-stick cooking spray.
• When ready to serve, dust with powdered sugar (if desired), warm syrup and pecans.

CINNAMON FRENCH TOAST STICKS WITH SPICY CIDER SYRUP

Steps:

• In 2-quart saucepan, mix sugar, 3 tablespoons flour, 1/4 teaspoon cinnamon and the nutmeg. Stir in cider and lemon juice. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute; remove from heat. Stir in butter; keep warm.
• Heat griddle or skillet over medium-high heat or electric griddle to 375°F. Grease griddle with cooking spray, vegetable oil or shortening. (Surface is ready when a few drops of water sprinkled on it dance and disappear.)
• In shallow bowl, beat all French toast stick ingredients except bread with fork until smooth. Dip bread sticks into batter; drain excess batter back into bowl.
• Place bread sticks on griddle. Cook about 4 minutes on each side or until golden brown. Serve with warm syrup.

APPLE CIDER SYRUP

Steps:

• In a small saucepan stir together the sugar, cornstarch, and cinnamon.
• Then stir in the apple cider or juice and lemon juice.
• Cook and stir the mixture over medium heat till the mixture is thickened and bubbly.
• Then cook and stir for 2 minutes more.
• Remove the saucepan from the heat and stir in the butter or margarine till melted.
• Makes about 1 1/3 cups.

APPLESAUCE PANCAKES WITH APPLE CIDER SYRUP

Steps:

• Apple Cider Syrup: In a heavy saucepan over medium heat, melt butter. When butter stops foaming, add the apple cider, brown sugar, and cinnamon sticks. Bring to a boil, stirring. Continue cooking over medium heat, stirring frequently, until reduced by half to about 1 to 1 1/4 cups. This will take about 15 minutes. The syrup will thicken as it cools. Remove cinnamon sticks and serve with pancakes. Applesauce Pancakes: In a bowl, combine the flour, sugar, baking powder and salt. Combine eggs, milk, applesauce, and butter; add to dry ingredients and mix well. Pour about 1/3 cup of batter onto a lightly greased hot griddle. Turn when bubbles form on top; cook until second side is golden brown. Keep warm while making the remaining pancakes.

APPLE-BACON PANCAKES WITH CIDER SYRUP

Steps:

• SYRUP:.
• Combine cider, 2 tablespoons brown sugar, lemon juice and cornstarch in a small saucepan.
• Bring to a boil over medium heat, whisking, and cook until thickened, 1 to 2 minutes.
• Set aside.
• PANCAKES:.
• Whisk whole-wheat flour, all-purpose flour, baking powder, baking soda and the remaining 1 tablespoon brown sugar in a small bowl. Whisk egg, egg white and buttermilk in a large bowl.
• Stir in the dry ingredients, apples and bacon until just combined. (The batter will be thick.).
• Brush a large nonstick skillet with 1/2 teaspoon oil and place over medium heat until hot.
• Cooking 4 at a time, use about 1/4 cup batter for each pancake and gently spread it to make them about 3 inches in diameter.
• Cook until the edges are dry and bubbles begin to form, about 2 minutes. Flip the pancakes and cook until golden brown, 1 to 2 minutes more. Repeat with the remaining oil and batter, reducing the heat as necessary to prevent burning. Reheat the cider syrup, if desired, and serve with the pancakes.
• TIP:.
• Make Ahead Tip: Cover and refrigerate the syrup (Step 1) for up to 1 week. Reheat on low before serving.
• Exchanges: 1 1/2 starch, 1/2 fruit, 1 other carbohydrate, 1 fat.

MAKE AHEAD APPLE PANCAKES WITH CIDER SYRUP

Steps:

• Combine buttermik and eggs in large bowl and mix well.
• add flour, sugar, baking powder, salt and baking soda and mix well.
• stir in butter.
• stir in apples and nuts.
• chill covered in refrigerator at least 2 hours or more --
• Pour 1/4 cup at a time onto hot lightly greased griddle.
• bake until golden brown.on both sides, turning once.
• to prepare CIDER SYRUP:.
• combine sugar, cornstarch and pumpkin pie spice in saucepan and mix well.
• stir in cider and lemon juice.
• cook over low heat until mixture thickens, stirring constantly.
• Bring to a boil and boil for 1 minutes.
• Remove from heat and add butter and stir till melted.

PAN-SEARED OATMEAL WITH WARM FRUIT COMPOTE AND CIDER SYRUP

Steps:

• Syrup: 2 cups apple cider ------------------------- Compote: 2 cups water 1/4 cup packed brown sugar 1/2 teaspoon ground cinnamon 1 (7-ounce) package dried mixed fruit bits ------------------------- Oatmeal: 3 cups water 1 cup fat-free milk 1/4 cup packed brown sugar 1/2 teaspoon ground cinnamon 1/4 teaspoon salt 1 1/2 cups steel-cut (Irish) oats Cooking spray 1/4 cup butter, divided Preparation 1. To prepare syrup, bring cider to a boil in a small saucepan over medium-high heat. Cook until reduced to 1/3 cup (about 20 minutes); set aside. 2. To prepare compote, combine 2 cups water, 1/4 cup sugar, 1/2 teaspoon cinnamon and dried fruit in a medium saucepan; bring to a boil. Reduce heat, and simmer 20 minutes or until thick. 3. To prepare oatmeal, combine 3 cups water, 1 cup milk, 1/4 cup brown sugar, 1/2 teaspoon cinnamon and salt in a large saucepan. Bring to a boil over medium-high heat; stir in oats. Reduce heat, and simmer 20 minutes or until thick, stirring occasionally. 4. Spoon oatmeal into an 11 by 7-inch baking dish coated with cooking spray; cool to room temperature. Cover and chill at least 1 hour or until set. Using a sharp knife, cut oatmeal into 8 equal rectangles; cut each rectangle in half diagonally to form 16 triangles. 5. Melt 2 tablespoons butter in a large nonstick skillet over medium heat. Add 8 oatmeal triangles; cook 3 minutes on each side or until golden brown. Remove from pan; keep warm. Repeat procedure with remaining 2 tablespoons butter and oatmeal triangles. Place 2 oatmeal triangles on each of 8 plates, and top each serving with 3 1/2 tablespoons fruit compote and about 2 teaspoons syrup. Yield: 8 servings. Nutritional information per serving: calories: 314 (23 percent from fat); fat: 7.9 grams (saturated 3.9 grams, monounsaturated 2.3 grams, polyunsaturated 0.9 grams); protein: 5.8 grams; carbohydrate: 58.7 grams; fiber: 2.8 grams;

PUMPKIN WAFFLES WITH HOT CIDER SYRUP

Steps:

• Cider Syrup:.
• Place all ingredients except apple slices in a saucepan and bring to a boil.
• Reduce heat and simmer uncovered for about 15 minutes, or until the mixture is the consistency of maple syrup.
• Right before serving, add apple slices and heat for several minutes.
• Waffles:.
• Heat and lightly oil your waffle iron and preheat oven to 200.
• Mix the dry ingredients in a large bowl.
• In a separate bowl, combine the milk, pumpkin puree, egg yolks, butter and vanilla. Pour this mixture into the dry ingredients and stir just to blend.
• Beat the egg whites till stiff but not dry and fold into the batter.
• Cook the batter on the prepared waffle iron until the waffles are crisp, browned and come away easily from the iron.
• You can keep the waffles warm in the oven while the rest cook, but these waffles tend to "deflate" quickly, so they are really best right from the iron.
• Serve with the hot syrup.