- makes 2 cups serves
- preparation 5 minutes
- cooking 10 minutes
- difficulty Easy level
Ingredients
- ½ cup (106 g) brown sugar
- 1½ tbsp cornflour (cornstarch)
- 1 tsp cinnamon
- 1/8 tsp grated nutmeg
- 1½ cups (375 ml) apple cider
- 1½ tbsp (30 ml) lemon juice
- 2 tbsp + 1 tsp unsalted butter
Instructions
- Add the brown sugar, cornstarch, cinnamon, and nutmeg in a small saucepan and whisk to combine.
- Whisk in the apple cider and lemon juice and place over medium heat. Bring to a simmer, stirring frequently until the mixture has thickened, about 5 to 6 minutes.
- Whisk in the butter and keep the syrup warm over low heat until ready to serve.
Note
• To make ahead, refrigerate cooled syrup overnight then re-heat before serving.
Cook’s Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
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