If you are as fond of cranberries as I am, you will love this recipe for cranberry maple syrup. The tartness of the cranberries is offset with the sweetness of the maple syrup, making this a very versatile year-around syrup for pancakes. With only 3 ingredients, it couldn't be more simple.
I actually hoard cranberries in my freezer and use them throughout the year. For this recipe frozen cranberries work just as well as fresh ones. Be sure to use the best quality maple syrup you can find, because the imitation syrup, to my taste, has a faux flavor and not worth using.
I’ve served the syrup over cornmeal pancakes, but use any pancake you like. Wattles would also be delicious. If you are looking for a homemade gift idea, the deep ruby red syrup would be very festive in a pretty glass jar tied with a holiday ribbon.
Coastal Living Magazine – yield 1 cup
¾ cup pure maple syrup
1 cup fresh or frozen cranberries, divided
1 tablespoon unsalted butter
Bring maple syrup and 3/4 cup cranberries to a boil over medium-high heat. Reduce heat to low, and simmer 3 minutes or until cranberries pop. Crush cranberries in saucepan using a spatula or potato masher. Stir in remaining 1/4 cup cranberries; simmer just until they begin to pop (about 2 minutes). Remove from heat, add butter, and stir until melted. Keeps well covered in the refrigerator.
Adapted from Joy of Cooking – yield twelve 4” cakes
1 cup yellow cornmeal
1 teaspoon salt
¾ teaspoon sugar
1 cup boiling water
1 large egg
½ cup milk
2 tablespoons canola oil or other neutral flavored oil
½ cup all-purpose flour
2 teaspoons baking powder
Combine the cornmeal, salt, and sugar in a large bowl. Pour boiling water over the mixture, stir will, cover and set aside for 15 minutes.
In a separate bowl, beat the eggs, milk, and oil until combined. After 15 minutes, add the cornmeal mixture from above and stir until smooth.
Meanwhile in a small bowl, combine the flour and baking powder. Stir into the hot cornmeal mixture. If the mixture seems a little thick, stir in a bit of milk.
Heat a pancake griddle or 12” lightly oiled skillet until hot. Drop the pancake batter by spoonful’s onto the griddle. When the pancakes begin to bubble in the center and start to dry around the edges, turn and cook until done. The second side takes only about half as long as the first side and never browns as evenly, so serve them first side up.
Remove the cakes from the griddle and keep warm in a pre-heated 200 degree F oven while you make the remaining cakes. Do not stack the cakes or they will become soggy. When all of the pancakes are done, serve immediately.
This recipe will be shared with Foodie Friday at Designs by Gollum and Pink Saturday at How Sweet the Sound.
It’s beginning to look a lot like Christmas at the Waterside Shops in Naples, Florida. I hope you’ll enjoy this glimpse of the lovely holiday decorations among the swaying palm trees and beautiful water fountains at this very classy, best-in-class shopping destination that features such stores as Nordstrom, Hermes, Louis Vuitton, Tiffany, Kate Spade, Michael Kors, Salvatore Ferragamo, Guicci, Cartier, De Beers, and Saks Fifth Avenue. Whoever said you can't get in the holiday spirit in sunny Florida hasn't been to the Waterside shops.