HOMEMADE APPLE SYRUP

If you’ve been reading along on Mad in Crafts this summer, you already know that Michigan is a leading producer of blueberries, cherries, and grapes, but did you also know that we grow delicious apples too?  Right now the state is estimating that we will produce almost 29 million bushels of apples this fall alone.  That means it’s time for me to start in on some tasty fall recipes featuring local apples, I guess.

Last week, I found this recipe for Apple Upside Down Cake, and I had to make it the first chance I got.  The recipe calls for boiled cider which you can buy in the Northeast or online.  Since a trip to Connecticut wasn’t going to fit into my Labor Day schedule, I decided to try my hand at making my own apple syrup.  

Basically you just stir together apple juice (or cider) with some sugar, and slowly boil it until it reduces in volume.  The result is a sweet and tart syrup that you can use like you might use caramel or maple syrup.

I used some of my apple syrup in the recipe, and here to drizzle on the plate to serve the cake with some cinnamon whipped cream.  I am looking forward to trying the syrup over pancakes or by mixing it into Greek yogurt with some of my other favorite mix-ins.  I bet that if it were paired with the right liquor, you could make a tasty fall cocktail with the syrup too!

The amounts listed below are for one small batch of syrup, so you can proportionally change the amounts if you would like to make more or less to suit your needs.  Refrigerated, it should last for a few weeks before you need to toss what is left and make more!

Looking for more fall foods?  Check out my round-up of dozens of apple, pumpkin, and cinnamon recipes!

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Thanks,  Jessica