HICKORY SYRUP
Well rooted in Appalachia, hickory syurp can be used in place of maple syrup. Use it for breakfast or as a glaze for pork, chicken or fish. Would be fantastic as a glaze for roasted Brussel sprouts. Totally unique, smoky, sweet, hope you give it a try.
Provided by Dave T. @AirRail
Categories Other Sauces
Number Of Ingredients 3
Steps:
- Collect one pound of bark free of moss. Preheat oven to 350. Using a soft brush and water only clean bark.
- Place bark evenly on baking sheet and roast in oven for 30 min
- after 30 min bark should smell slightly spicy, remove and place in large pot, cover with enough water to cover, boil for 30 min
- After bark has boiled for 30min remove bark and keep for smokernor grill. Strain and measure water, return to a boil over medium heat.
- Once water has started boiling add sugar of equal amount as you have water (ie. one quart of water = one quart of sugar) and boil over medium low heat stirring until liquid has reduced my 30%
- while still hot pour syrup into pint jars and place lids on. Let cool, Jared should pop as they seal.
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