Cinnamon Apple Syrup Recipes

Steps:

• Combine the candies, brown sugar and 2 1/2 cups water in a large saucepan and place over medium-high heat. Cook, stirring, until the candies and sugar have fully melted, about 10 minutes.
• Add the apples and bring to a boil. Cook until the apples are tender but not mushy, about 5 minutes. Remove the apples with a slotted spoon and transfer to a heatproof dish. Allow the syrup to boil for an additional 5 minutes to thicken and intensify. Pour the syrup over the apples and allow to cool. Transfer to the fridge and chill for at least 4 hours.
• When ready to serve, warm a griddle over medium heat. Butter the griddle and toast the slices of pound cake for about 2 minutes per side, adding more butter as needed.
• To plate, place a piece of pound cake on each plate. Top with a scoop of ice cream and 4 apple slices. Drizzle with additional syrup and garnish with the mint.

Steps:

• In a saucepan, combine the apples, sugar, cinnamon and water. Stir to dissolve sugar, and bring to a boil. Reduce the heat to low, and simmer for 10 minutes, or until apples are soft and syrup has thickened. Serve over pancakes or ice cream.

Steps:

• Preheat the oven to 250 degrees F.
• Whisk the flour, baking powder, cinnamon and salt together in a medium bowl.
• Whisk the milk, sugar, vanilla and eggs together in a large bowl until the sugar dissolves. Melt 2 tablespoons of the butter in a medium nonstick or cast-iron skillet over medium heat. Let cool slightly, then whisk the butter into the egg mixture; reserve the skillet for cooking the pancakes. Whisk the flour mixture into the milk mixture until combined with a few lumps. Grate the apple on the large holes of a box grater and stir into the batter.
• Melt 1 tablespoon of the remaining butter in the reserved skillet over medium heat. Drop 2 tablespoons of batter per pancake into the hot skillet. Cook until the surface of the batter forms bubbles and the edges are set, about 3 minutes. Flip the pancakes and continue to cook until puffed in the center, about 1 minute more. Transfer to a baking sheet and put in the oven to keep warm while making the rest of the pancakes. Cook the remaining batter, adding the remaining 1 tablespoon of butter as needed.
• Serve the pancakes with butter and maple syrup or honey.

Steps:

• Place apples in a microwave-safe bowl; heat in microwave for 30 seconds. Sprinkle sugar and cinnamon over apples and stir to coat. Heat apples in microwave until soft and warm, about 1 minute more.

Steps:

• In a small saucepan, combine the cornstarch, cinnamon and salt. Gradually stir in water and apple juice concentrate until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. , Remove from the heat; stir in vanilla. Serve warm. Refrigerate leftovers.

Steps:

• Combine apple juice and cinnamon sticks in a large saucepan. Simmer 5 minutes, and set aside. Next, combine the sugar and water in a medium saucepan. Boil to 260*F. Add apple juice and corn syrup to sugar syrup. Boil 5 minutes. Remove the cinnamon sticks. Stir in the lemon juice. Ladle the hot syrup into hot jars, leaving 1/4" headspace. Adust caps. Process in a boiling water canner 10 minutes.
• Yield: about 6 pints.

Steps:

• In a saucepan over medium heat, bring brown sugar, water, butter and cornstarch and cinnamon to a boil; boil for 2 minutes until thick. Reduce heat to medium. Add apples; cook for 10-12 minutes or until apples are tender.

Steps:

• Bring all four ingredients to a boil in a large stockpot. Stir until sugar dissolves.
• Reduce heat to medium and simmer until peels lose their bright color. (Approximately 10 minutes.).
• Remove apple peels with tongs or a slotted spoon.
• Continue simmering until mixture has reduced by half. Test consistency by dipping a spoon into the mixture and then rubbing your finger across it. You will be able to tell when it has thickened. Cooking time will vary.
• You may can this in sterile jars or let it cool and keep in the refrigerator.

Steps:

• Put the apples in a saucepan with the cinnamon, raisins and 2 tbsp water. Bring to a simmer, cover and cook for 10-15 mins until the apples are very
• Spoon the stewed apples into bowls, and serve with a dollop of the yogurt and a drizzle of maple syrup, if you like. Will keep chilled in an airtight container for up to three days.