Spiced Apple Syrup With Clementine Cloves Recipes

Steps:

• Bring sugar, 1 cup water, the peppercorns, cloves, cinnamon stick, star anise, and zest to a boil in a small saucepan. Reduce heat, and simmer 5 minutes. For milder flavor, remove star anise, and discard; simmer 10 minutes more. Remove from heat. Let cool completely. Pour through a sieve into a bowl; discard solids. Syrup can be refrigerated in an airtight container up to 1 month. Syrup can be refrigerated in an airtight container up to 1 month.

Steps:

• In a saucepan, combine brown sugar, cornstarch, allspice and nutmeg; mix well. Add juice or cider. Cook and stir over medium heat until syrup is bubbly and slightly thickened.

Steps:

• In a small saucepan, combine the apple juice, cloves and cinnamon stick. Bring to a boil. Reduce heat; simmer, uncovered, for 10-15 minutes., Meanwhile, in a large saucepan, bring water to a boil. Remove from the heat; add tea bags. Cover and steep for 5 minutes. Discard tea bags. Strain juice mixture, discarding cloves and cinnamon. Stir into tea. Serve warm, with additional cinnamon sticks if desired.

Steps:

• In a large pan with a heavy bottom, combine clementine juice with other ingredients by stirring gently. Bring to a boil, then reduce heat to low and simmer for 20 minutes. Remove from heat, strain the liquid (discard the solids) and allow to cool before making the punch.

Steps:

• In a small saucepan, combine the cornstarch, cinnamon, nutmeg and apple juice until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in sugar substitute.

Steps:

• Heat oven to 375 degrees. Butter a small cake or baking pan. Use a vegetable peeler to peel a strip of skin from around stem of each apple. Use a melon baller or grapefruit spoon to scoop out core of each apple, leaving at least 1/4 inch at base. Stand apples in pan and use a paring knife to make 6 vertical cuts surrounding cavity, being sure not to pierce through bottom of apple.
• Place 1 teaspoon butter and 1 teaspoon maple syrup into cavity of each apple. Mix together brown sugar, pecans and raisins, and stuff 1/4 of this mixture into each apple. Pour remaining maple syrup and the wine into bottom of pan, and add cardamom, cloves, ginger and cinnamon.
• Bake apples, basting with liquid in pan every 5 to 7 minutes, until tender yet not collapsed, 45 minutes to an hour. Serve warm or at room temperature, with custard if desired.

Steps:

• Soak apple slices in water and lemon juice.
• Combine sugar, water, cinnamon candy, vinegar, and cloves in a 6 quart saucepan.
• Bring to a boil, then simmer 3 minutes , stirring constantly.
• Drain apples, add to hot syrup, and cook 5 minutes.