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Spiced Maple Syrup

spiced maple syrup recipe

Did y’all have a good weekend? We did. The best part, it is not over yet. Everyone is off tomorrow. In the morning, I just might celebrate the day off with a big stack of buttermilk pancakes with this delicious spiced maple syrup. Sounds like a good way to start the day if you ask me. This syrup really makes plain pancakes special. You can make the little spice packet and use it to flavor apple cider, or just simmer it in some water to perfume your house. But I really like it in maple syrup. I would also bet that it would be amazing in baked oatmeal, or whipped into some whipped cream to top an apple pie or apple crisp.

It is amazing how much you can accomplish when your calendar is empty on a long weekend. I cooked, crafted, relaxed, and spent time with my family. Wes and I even had a couch date and watched Bridesmaids. That movie was a riot. Today, more cooking, baking, and spending time with my family. Thanks Christopher Columbus for discovering America so that we have a long weekend.

spiced maple syrup recipe

cheesecloth
kitchen twine
1 1/2 cups pure maple syrup
8 black peppercorns
6 whole allspice
6 whole cloves
2 (3-inch) cinnamon sticks
3 orange zest strips

spiced maple syrup recipeAdd the orange zest and spices to the cheesecloth. Gather it up, and tie with the kitchen twine.

spiced maple syrup recipeAdd the maple syrup and spice packet to a saucepan. Heat over low heat for 5 minutes.

spiced maple syrup recipe Pour the syrup into a container. Cover and chill for 24 hours.

spiced maple syrup recipeWarm the syrup a bit before you pour it over pancakes or waffles. The syrup will keep in the fridge for 2 weeks.

spiced maple syrup recipe
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Spiced Maple Syrup


Ingredients

  • cheesecloth
  • kitchen twine
  • 1 1/2 cups pure maple syrup
  • 8 black peppercorns
  • 6 whole allspice
  • 6 whole cloves
  • 2 (3-inch) cinnamon sticks
  • 3 orange zest strips

Instructions

  1. Add the orange zest and spices to the cheesecloth. Gather it up, and tie with the kitchen twine.
  2. Add the maple syrup and spice packet to a saucepan. Heat over low heat for 5 minutes.
  3. Pour the syrup into a container. Cover and chill for 24 hours.
  4. Warm the syrup a bit before you pour it over pancakes or waffles. The syrup will keep in the fridge for 2 weeks.

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  1. Diane {Created by Diane}

    October 10th, 2011 at 12:51 am

    my mouth is watering, this looks delicious!

  2. bakedbree

    October 10th, 2011 at 9:23 pm

    thank you Diane!

  3. Kelley {mountain mama cooks}

    October 10th, 2011 at 8:53 am

    Oooh, I bet the peppercorn is really great in the syrup. I never would have thought to put that in. I LOVE the glass jar you put the syrup in before putting in the fridge. Where did you find it? I must it admit, it’s the lid I love so much!

  4. bakedbree

    October 10th, 2011 at 9:20 pm

    thanks Kelley! I got the jar Crate and Barrel, but I also saw similar ones at World Market the other day.

  5. Natalie

    October 10th, 2011 at 5:33 pm

    Looks great! Spiced maple syrup sounds so good.

  6. bakedbree

    October 10th, 2011 at 9:19 pm

    It is so good! Thanks Natalie!

  7. foodie @ Tasting Spot

    October 10th, 2011 at 7:02 pm

    looks great… love your pictures… very inspiring for a new photographer like me

  8. bakedbree

    October 10th, 2011 at 9:19 pm

    thanks Foodie!

  9. Stacy

    October 10th, 2011 at 11:14 pm

    Didn’t think it was possible to make maple syrup any more Autumn-y but you have accomplished it! Yay for Christopher Columbus but especially yay for you.

  10. bakedbree

    October 11th, 2011 at 10:31 pm

    thank you Stacy!

  11. Denise @ TLT

    October 11th, 2011 at 3:31 am

    This is such a great idea! Perfect for this season, I can almost smell it by just looking at these pictures:)

  12. bakedbree

    October 11th, 2011 at 10:31 pm

    thanks Denise!

  13. Lora in Indy

    October 11th, 2011 at 8:18 am

    Oh my goodness… I can’t wait to make this! My parents make their own maple syrup (well, dad does most of the work and mom cleans up the sticky mess after) from trees on their property and it is to die for. It has a richer flavor (kind of smoky) and it’s hard to eat the store-bought variety after having the “real deal.” Thanks for sharing, Bree!

  14. bakedbree

    October 11th, 2011 at 10:30 pm

    How cool is that? I could never eat the other kind after I started eating the pure stuff.

  15. Georgia @ The Comfort of Cooking

    October 11th, 2011 at 10:31 am

    What a lovely and creative recipe, Bree! This syrup looks absolutely delicious. I put the pure storebought stuff in homemade vinaigrettes sometimes, but I bet this with its fall spices would really take them over the edge! Delicious. Thanks for sharing.

  16. bakedbree

    October 11th, 2011 at 10:29 pm

    That is a great way to use this. I love pure maple syrup in dressing.

  17. Double Dipped Life

    October 17th, 2011 at 11:11 am

    Hi! I was searching for something on my google reader and came across this. It looks fantastic! I can’t wait to try it not only in maple syrup but in whipped cream as well. Thanks!

  18. bakedbree

    October 19th, 2011 at 10:38 pm

    that is a great idea.

  19. Deeinmaryland

    October 20th, 2011 at 11:52 am

    When exactly do you remove the spice bundle?

  20. bakedbree

    October 23rd, 2011 at 10:35 pm

    After a day or two.

  21. BreAna {Sugar & Spice & All Things Iced}

    October 20th, 2011 at 6:28 pm

    This sounds SO good!! I am definitely trying it this fall!! Can’t wait!

  22. bakedbree

    October 23rd, 2011 at 10:33 pm

    hope that you do BreAna.

  23. Puppy Mom

    December 27th, 2014 at 9:57 pm

    I have tons of maple syrup and would love to make spiced syrup as a Christmas gift for friends. Can this recipe be adapted for large quantities and then bottled? I’m a novice at canning, but this really has me interested.

  24. bakedbree

    December 30th, 2014 at 10:07 pm

    I honestly have no idea. I am not a canner. I would consult the Ball website.

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