There’s no denying that apple and cinnamon are a match made in heaven. They instantly remind me of enjoying an apple pie on a cold winter’s evening. I’ve recreated that flavour in a sticky syrup!
In This Article
What’s In Apple and Cinnamon Syrup?
- 30ml Ingredient: Info
Substitutes and Tweaks
Instead of apples, this exact recipe can be made using pears. It won’t be quite as sharp.
If you want a richer, molasses-like sweetness then swap the granulated sugar for brown sugar.
Consider adding other spices into the mix for even more flavour. Nutmeg or star anise both work well.
Add some brandy to the mix which you burn off during the simmering stage for a more adult version.
How to Make Apple and Cinnamon Syrup
Step 1: Begin by preparing the apples. After peeling and coring them, chop them finely. A smaller chop ensures a more efficient extraction of flavors during the cooking process.
Step 2: In a medium-sized saucepan, introduce your finely chopped apples. Add water to the saucepan, ensuring the apples are submerged, as this will help in breaking them down evenly.
Step 3: To the saucepan, also add the granulated sugar, cinnamon sticks, and lemon juice. The sugar not only sweetens the syrup but also aids in extracting juices from the apples. The cinnamon sticks will impart a warm, spiced flavor, and the lemon juice will prevent the syrup from browning too much and adds a slight tanginess.
Step 4: Place the saucepan on a stove set to medium heat. Continuously stir the mixture at this stage, ensuring the sugar dissolves entirely into the water. This step is crucial as undissolved sugar can lead to a grainy texture in the final syrup.
Step 5: Once you’re sure the sugar has dissolved, allow the mixture to reach a gentle simmer. Maintain this simmer for about 20-25 minutes. During this time, the apples should soften considerably, and the water should take on a golden hue from the cinnamon and apples.
Step 6: After the simmering process, it’s time to extract the syrup. Turn off the heat and position a fine-mesh sieve or cheesecloth over a clean bowl. Pour the mixture into the sieve, pressing down on the softened apple pieces to squeeze out as much flavorful liquid as possible.
Step 7: Once the syrup is separated, discard the apple remnants and cinnamon sticks. They’ve served their flavorful purpose!