Cinnamon apple syrup
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Wmo6n`a?,IۭImo.,%k5D[%J%)ߑ״-,{x;>ou<"ɛ-=B.iw گ=F-y yy+H숐dRPc&ZdGam4͋&9bm6_QȢ,QM_̀5̈I]g? Scd<}ޱnM y 1-f1R2kAy!K'k9g՛T>>}j4{W*SV_cSΩ 0tHM5Gu#~ ;q|῏\ƃA&V釋~SÅ:{ނ (`k軒e|_U,_ZT/ rUU5Jri/תI~Y _*;릚eMk6yuU7y/׌5M%a%yW-;G߮PЮSXpU(nlc fNsAw/In R|B ~SFpdޡ\ ^]p_vQ_5+K\BK bYw&[x @͊!ǐ3m6  :<߉\1W>A(f0NmC0)ZR&`o"i1hV\5g/IQ _q_mSq:bCpC3ZTbP@e:>M"3lܐf 7(mA3rK2+m$h"eD:Ah&GP. 1DAjWeW4j.UP.nuVf2e7[Ony"fג sգM~sq\J%*?R&p}.M"*6JPKjQLsD.+C:t̒l}NDeƄ D=u8Ojo[losK-^9<*_' -5$nV^7S
Cinnamon apple syrup
  Cinnamon    Syrup    Apple    Sauces    Low Fat  
Last updated 10/4/2011 8:16:10 PM. Recipe ID 46361. Report a problem with this recipe.
Wmo6n`a?,IۭImo.,%k5D[%J%)ߑ״-,{x;>ou<"ɛ-=B.iw گ=F-y yy+H숐dRPc&ZdGam4͋&9bm6_QȢ,QM_̀5̈I]g? Scd<}ޱnM y 1-f1R2kAy!K'k9g՛T>>}j4{W*SV_cSΩ 0tHM5Gu#~ ;q|῏\ƃA&V釋~SÅ:{ނ (`k軒e|_U,_ZT/ rUU5Jri/תI~Y _*;릚eMk6yuU7y/׌5M%a%yW-;G߮PЮSXpU(nlc fNsAw/In R|B ~SFpdޡ\ ^]p_vQ_5+K\BK bYw&[x @͊!ǐ3m6  :<߉\1W>A(f0NmC0)ZR&`o"i1hV\5g/IQ _q_mSq:bCpC3ZTbP@e:>M"3lܐf 7(mA3rK2+m$h"eD:Ah&GP. 1DAjWeW4j.UP.nuVf2e7[Ony"fג sգM~sq\J%*?R&p}.M"*6JPKjQLsD.+C:t̒l}NDeƄ D=u8Ojo[losK-^9<*_' -5$nV^7S



 
      Title: Cinnamon apple syrup
 Categories: Eat-lf mail, Low fat, Sauces
      Yield: 5 Servings
 
  1 1/4 c  Apple Juice; Or Cider
      3 tb Light Brown Sugar
      3 tb Honey
      1 tb Lemon Juice; Or
           Juice Of 1/2 Lemon
      2    Cinnamon Sticks
      2 ts Lowfat Margarine; *Note
 
  *NOTE:  Original recipe used 2 T margarine or butter...I reduced it
  but still wanted the flavor....it was just for texture...next time I
  will remove it completely.
  
  Combine the apple juice, brown sugar, honey, lemon juice, and cinnamon
  sticks in a small, heavy saucepan.  Bring to a boil and simmer about
  10 minutes to reduce the liquid by one third.  Remove from heat,
  remove cinnamon sticks, add the margarine, and swirl to melt.  Serve
  the syrup warm, or cool and keep for up to 2 weeks, covered in the
  refrigerator. Reheat before serving.
  
  Makes about 1 1/4 C.
  
  For a delicious and simple variation without the fat, just heat frozen
  apple juice concentrate with 1/2 t ground cinnamon for each 6 oz.
  
  This was really good....next time I will thinly slice an apple and
  put it on top of the Belgian waffles and pour the sauce over the top
  of that.
  
  Entered into MasterCook and tested for you by Reggie & Jeff Dwork
   




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Recipe ID 46361 (Apr 03, 2005)

Wmo6n`a?,IۭImo.,%k5D[%J%)ߑ״-,{x;>ou<"ɛ-=B.iw گ=F-y yy+H숐dRPc&ZdGam4͋&9bm6_QȢ,QM_̀5̈I]g? Scd<}ޱnM y 1-f1R2kAy!K'k9g՛T>>}j4{W*SV_cSΩ 0tHM5Gu#~ ;q|῏\ƃA&V釋~SÅ:{ނ (`k軒e|_U,_ZT/ rUU5Jri/תI~Y _*;릚eMk6yuU7y/׌5M%a%yW-;G߮PЮSXpU(nlc fNsAw/In R|B ~SFpdޡ\ ^]p_vQ_5+K\BK bYw&[x @͊!ǐ3m6  :<߉\1W>A(f0NmC0)ZR&`o"i1hV\5g/IQ _q_mSq:bCpC3ZTbP@e:>M"3lܐf 7(mA3rK2+m$h"eD:Ah&GP. 1DAjWeW4j.UP.nuVf2e7[Ony"fג sգM~sq\J%*?R&p}.M"*6JPKjQLsD.+C:t̒l}NDeƄ D=u8Ojo[losK-^9<*_' -5$nV^7S