IntroductionThis is a delicious alternative to maple syrup. This is a delicious alternative to maple syrup.
Number of Servings: 4
1/4 cup apple juice or apple cider
1/4 cup of sugar
dash of cinnamon
In a quart-sized saucepan, combine the apple juice (or cider), sugar and cinnamon. Place the pan over medium heat. Bring the mixture to a boil, stirring until the sugar is dissolved. When the syrup starts to boil, reduce the heat. Cover the pan with a lid and simmer the syrup for ten minutes without stirring. Remove from heat and allow to cool for fifteen minutes. Transfer the syrup to a pint size canning jar or other container. About 2 TBSP per serving
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This recipie sounds great but I have hypoglycemia and can't have to much sugar. Can I use splenda in place of the sugar? - 1/31/09
Reply from BUDGETMOM (2/1/09)
I am not familar with using Splenda, so I don't have an answer for you. I don't know how the splenda will react to being boiled. I guess you can just try and see.
This goes delicious on pancakes. I ended up using 2 unpacked cups of dark brown sugar instead of the regular sugar, just because I had some in the cupboard, and it turned out great. I had a lot of leftovers (just the two of us) and I put it in the fridge, but I'm not sure how long I can keep it. - 1/22/09
Reply from BUDGETMOM (1/22/09)
I'm glad you liked it. Assuming your apple juice was fresh when you started, I would say about 2 weeks in the fridge would be fine, maybe even longer.