First time making pumpkin syrup. It was a lot of fun and delicious.
INGREDIENTS
1.5 cup light corn syrup
1/2 cup water
1/2 cup pumpkin puree ( from the store of fresh)
1 cinnamon stick
1/4 tsp grated fresh ginger
1/4 cup light brown sugar
1 each whole clove
1 smidge ground nutmeg
* Arrowroot dissolved in water ( about 3 oz total mixture)-to thicken the syrup. I used arrowroot because this thickening agent doesn't make sauces, soups and in this case the syrup cloudy.
PROCEDURE:
Add all the ingredients except the arrowroot mixture in a sauce pan over medium high heat and bring to a simmer. Add the arrowroot mixture little at the time, letting it boil each time for the thickening agent to work. Strain syrup and chill. It can be serve room temperature, cool or hot. The consistency will not change.
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