An autumn tradition of my childhood was visiting Prey’s Fruit Barn in Peshastin, Washington. The small town is well-known for its world-famous Aplets & Cotlets candy and abundant orchards.
In late September or early October, we’d drive east over the crest of the Cascade Mountains, picking up boxes of apples to make applesauce and purchase enough bottles of Glenmore Farms Apple Syrup to last the winter.
But before the snows cleared the mountain passes a few years ago, we ran out of our favorite fruit syrup for pancakes and waffles. This occasion led me on a quest to find an apple syrup recipe comparable to the one we’ve liked for years. To my surprise, I looked no further than a friend’s magazine, the name of which I’ve forgotten, and found it! The recipe is simple to make and delicious served warm at breakfast.
Photo courtesy of Wikimedia Commons
1/2 cup apple jelly (Smuckers)
2 tablespoons butter
1/8 teaspoon ground cinnamon
Melt together, stirring until smooth. Serve warm.
With the holidays coming, why not surprise your family or friends with a gift of apple syrup tied with a colorful ribbon or placed in a gift basket along with pancake mix, tea or coffee? If you have another apple syrup recipe you’ve made, I’d love for you to share it with us!
*This article appeared first on Stitches Thru Time.