APPLE SYRUP
Dit is n pynlike stadige proses, en ‘n mens kry aansienlik minder as wat in gegaan het, maar o wee, ABSOLUUT die moeite werd. 😋😋😋 Ek wil wafels maak en dit uit toets, yummo!
- 6½ cups apple juice
- 1 tablespoon lemon juice
- 2 star aniseeds
- ¼ teaspoon ground cinnamon
- ½ cup sugar
Add the apple juice, lemon juice, star aniseeds and cinnamon to a saucepan.
Boil on medium-high heat and reduce down to ¼ of the original volume, stirring occasionally.
This can take an hour or two. Remove the star aniseed.
Add the sugar and boil until the sugar is dissolved.
The apple syrup is ready when it coats the back of a spoon but still drips off like honey.
Pour the apple syrup into a clean jam jar.
Apple syrup keeps for quite a long time.
Tips:
If the apple syrup has cooked for too long it may go hard in the jar. If this happens, you’ll simply have to put it in the microwave for a minute before using, so it’ll turn runny again. Therefore, it’s probably best to keep it in a container that can go in the microwave if needed.
Soak your saucepan in hot tap water and the gloopy syrup residue will simply dissolve. No need to scrub!
Photo 1: End result.❣️❣️❣️
Photo 2: Approximately 1½ litre of apple juice were used, and it was reduced to this much.
Photo 3: I used the cold spoon method to see when syrup was ready, as you can see, it has the consistency of honey, running slowly down the spoon. Dish holds approximately 500 gr butter.
Recipe tested and posted by Christie Xti
Photos: Christie Xti
