Apple syrup concentrates fruit’s sweetness, tang

Apple cider can infuse fall’s flavor into numerous dishes, from baked goods to meat entrees to side dishes to sauces.

Several past posts to this this blog have shown the beverage’s versatility. Extending the flavor even farther is apple syrup, essentially cider that’s been reduced to a thick consistency that concentrates all the fruit’s sweetness and tang.

It’s easy to boil up a batch of apple syrup on your stovetop and keep it on hand for spooning over pancakes, waffles, yogurt, hot cereal or even roasted vegetables. I’d serve the syrup as a dipping sauce for sausages alongside a good-quality mustard, or drizzle it over ice cream cozied up to a baked apple.

This recipe, courtesy of Tribune News Service, gives instructions first for making apple syrup and then whisking it into a mustardy vinaigrette paired with oven-roasted winter squash.

Tribune News Service photo

Apple Cider-Roasted Squash

2 medium acorn squash

4 tablespoons olive oil, divided

2 teaspoons kosher salt, divided

1 cup apple cider

1 tablespoon red-wine vinegar

1 tablespoon whole-grain mustard

1/4 teaspoon black pepper

1/4 cup chopped fresh flat-leaf parsley

Heat oven to 400 F.

Peel the squash and cut into 1-inch pieces. On a rimmed baking sheet, toss squash with 2 tablespoons of the oil and 3/4 teaspoon of the salt. Roast squash in preheated oven until golden-brown and tender, for 20 to 25 minutes.

Meanwhile, bring the cider to boil in a small non-reactive saucepan. Reduce heat and simmer until liquid has reduced to 1/4 cup, for 12 to 15 minutes.

In a medium bowl, whisk reduced cider with the vinegar, mustard, remaining 2 tablespoons oil and 1/4 teaspoon each salt and pepper. Stir in the parsley.

Transfer squash to a platter and drizzle with vinaigrette just before serving.

— Recipe from

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