Cranberry Maple Syrup: Breakfast-Brunch
Prep time:30 minutes
12 oz Cranberries, fresh or frozen
1 cup Granulated Sugar
Grated rind of one orange
Juice of one orange, plus water to measure 1 1/2 cups
1/4 teaspoons Black pepper, freshly ground
One stick cinnamon
7 Whole Cloves
1/2 cup Pure Maple Syrup
Bring all ingredients except for maple syrup to a boil in a small saucepan. Lower heat to simmer and cook 10 minutes.
Reserve 3 Tablespoons of cooked, whole cranberries. Strain the remaining mixture over a bowl, using a fine mesh strainer, pushing contents through the mesh with a rubber spatula until only a dry, sticky pulp remains. It should render about 2 1/4 cups syrup.
To this add: 1/2 cup Pure Maple Syrup and the reserved whole cooked cranberries. Serve warm with Pumpkin Griddle Cakes.