Sunday, March 30, 2014

Home-Made Apple Syrup (yields about 3 tablespoons)

This is my version of the Dutch apple syrup or appelstroop as my father-in-law tells me.  You can use a similar process to make syrup from other fruits.  However, making this particular syrup is time consuming, and it is available (somewhere in this world) for purchase if you can find it!  

My husband remembers eating appelstroop drizzled over toast as a child.  However, he said the  appelstroop was thick, dark, molasses-like and very sweet.

The process of making syrup provoked some thoughts of my own personal reasons for cooking.  I often heard people commenting that they cook for relaxation.  This week one of the doctors I work with shared with me that he cooks for this simple reason.  I believe I cook out of necessity, for the convenience, and creativity.  Looking at this recipe, I took two perfectly good apples and turned them into roughly 3 tablespoons of syrup.  I hardly find that relaxing knowing I put in an hour of my time and barely got much out of the apples! 

Home-Made Apple Syrup (yields about 3 tablespoons)


2 apples (peeled, cored, finely sliced)
5 Tbsp sugar (or according to your taste)
3/4 C water


1) Heat a small pan or pot over medium high heat.
2) Add apple,sugar, and water.
3) Once the contents start to boil, turn heat down to low and cover the pot.
4) Let it cook for about 1/2 hour, stir a few times during the cooking process.
5) Remove pan/pot, cool and strain contents using cotton cloth.
6) Return the liquid to the pan/pot.
7) Let the liquid simmer to a reduction, another 1/2 hour or until sauce is thicken.

*Use any types of apples you prefer.  I used 1 golden delicious and 1 granny smith apple for this recipe.  I peeled and cored my apples so I can eat the pulp later.  However, it is not necessary to peel or core the apples for this recipe.
*Another idea is to put the fruit in a juicer then take the juice and reduce this afterwards.

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