I bought some wonderful organic apple juice for the Bourbon Chicken recipe, and I had almost a full jug left over. It seemed like serendipity. Cracker Barrel used to sell the most wonderful apple syrup, and for years it was the only thing I would put on a pancake. This was my opportunity to try to replicate my favorite topping. It is based on a recipe by Hillbilly Housewife.
This syrup pairs wonderfully with French Toast Pancakes.
1 C apple juice or cider
2 C sugar
1 cinnamon stick or big dash or ground 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 the lid and continue to simmer until the liquid is reduced by about a quarter. Remove from heat and allow to cool for fifteen minutes. Remove the cinnamon stick if used and transfer the syrup to a pint size canning jar or other container. Makes a little less than 2 cups.
**The cinnamon flavor is strong when the syrup is warm, but once it cools the flavor is much more subtle. If you want to retain that strong cinnamon flavor, add extra during the simmering.