Cranberry Rum Sauce

1 1/2 cups granulated sugar
1 1/2 cups water
1 (8-inch) cinnamon stick, broken
6 whole cloves
1/8 teaspoon mace
8 cups cranberries
4 medium apples, peeled, cored and diced
1/2 cup golden rum

In a non-reactive Dutch oven, combine sugar and water. Tie cinnamon pieces and cloves in a cheesecloth bag; add to pot along with mace. Bring to a boil, reduce heat and simmer until sugar dissolves. Add cranberries and apples. Simmer gently 5 minutes, stirring frequently, until cranberry skins start to break.

Add rum and simmer 10 minutes. The mixture should be thick but cranberries should retain some of their shape. Remove spice bag. Ladle sauce into hot sterilized jars. Wipe jar rims thoroughly. Seal. Process for 10 minutes in a boiling water bath.

Sauce may also be frozen for up to 1 month without processing.

Yield: 6 cups

Homemade Pancake Syrup with Variations

1 cup granulated sugar
2 cups water
1 tablespoon molasses
1 teaspoon vanilla extract
1 teaspoon maple extract or 1 teaspoon rum extract

Put sugar, water and molasses into a saucepan. Cover and bring to a boil. When sugar crystals are thoroughly dissolved, add vanilla and maple or rum extract.

Variations
For other syrups, omit molasses and use light corn syrup instead. Substitute one of the following for the maple extract:

1 teaspoon coconut extract
1 teaspoon banana extract plus 3 drops yellow food color
1 teaspoon orange extract plus 3 drops yellow and 1 drop red food color

Homemade Syrups

MAPLE:
2 cups sugar (white or brown)
1 cup water
2 teaspoons maple flavoring

Stir to dissolve sugar. Bring to rolling boil and boil for 3 minutes.

RASPBERRY SYRUP OR FRUIT JUICE SYRUP
2 c. sugar (white)
1/2 c. raspberry juice
1/2 c. water

Stir to dissolve sugar. Bring to rolling boil and boil for 3 minutes. Note: Syrup can be made from juice left after making a pie or freezing fruit. Excellent for pancakes, waffles, or ice cream.

PEACH
When removing skins for canning, save the skins, pits, and any pieces of fruit that breaks off. Place all of it into a kettle and add water to top of fruit. Bring to boil and boil for 3 minutes. Strain through colander and measure juice.

For each cup of juice, add a cup of water. For each cup of this mix, add 2 cups sugar.

Boil 3 minutes or to 215ºF on candy thermometer. Extra amounts can be put into sterile jars and sealed.

Honey Butter Syrup

1 cup honey
2 tablespoons butter
2 tablespoons undiluted frozen orange juice concentrate
1 tablespoon lemon juice
1/8 teaspoon cinnamon

Combine all ingredients in saucepan and simmer mixture for 2 minutes.

Yields about 1 1/3 cup syrup. Store in fridge.

Hot Cider Syrup

3/4 cup apple cider or juice
1/2 cup packed brown sugar
1/2 cup corn syrup
2 tablespoons butter
1/2 teaspoon lemon juice
1/8 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg

In a saucepan, combine the syrup ingredients. Bring to a boil over medium heat, stirring occasionally.

Reduce heat; simmer, uncovered, for 20-25 minutes or until slightly thickened.

Let stand for 30 minutes before serving.

Jell-O Flavored Syrups

1/2 small box cherry, raspberry, strawberry or other flavor
1/2 c boiling water
1 pint white corn syrup

Dissolve Jell-O in boiling water. Stir into corn syrup. Store in clean jars.

Serve on pancakes, waffles, pound cake, or wherever you use a flavored syrup!

Orange Syrup

1 cup sugar

1 cup butter

1 (6-ounce) can frozen orange juice concentrate

In a small saucepan, combine sugar, 1 cup butter and orange juice concentrate. Place over low heat until butter is melted. Do not boil. Remove from heat and cool 5 to 10 minutes. Beat until slightly thickened; keep warm.

1-1/2 cups orange syrup.

Peach Waffle Syrup

20 ounces peach slices, frozen -- unsweetened, thawed, chopped
2 cups water
1/2 cup confectioner's sugar -- (can be increased to 2/3 cups)
1/8 tablespoon cornstarch
2 tablespoons cold water

In a large saucepan, combine the peaches, water, confectioners sugar and cinnamon. Bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes.

Combine the cornstarch and cold water until smooth; gradually add to the peach mixture.

Bring to a boil; cook and stir for 2 minutes or until thickened. Serving size = 1/4 cup.

Pecan Praline Syrup

2 cups dark corn syrup
1/3 cup dark brown sugar
1/2 cup water
1 cup chopped pecans
1/2 teaspoon vanilla extract

Combine syrup, sugar and water in a saucepan. Bring to a boil; boil for 1 minute. Reduce heat.

Stir in pecans and vanilla extract. Simmer for 5 minutes.

Ladle hot syrup into hot jars, leaving 1/4 inch headspace. Adjust 2-piece lids, and water bath for 10 minutes.

Yields about 4 half pints.

Praline Syrup

2 cups dark corn syrup
1/3 cup dark brown sugar
1/2 cup water
1 cup pecan pieces
1/2 teaspoon vanilla

Prepare jars and closures according to instructions.

Combine corn syrup, brown sugar, and water in a saucepot. Bring to a boil; boil one minute.

Reduce heat; stir in pecans and vanilla; simmer 5 minutes.

Carefully ladle hot syrup into hot jars, leaving 1/4-inch headspace. Wipe jar rim clean.

Place lid on jar with sealing compound next to glass. Screw band down evenly and firmly just until a point of resistance is met - fingertip tight.

Simply the Best Pancake Syrup

3 C. brown sugar (one 1-lb. box)
1 1/2 C. boiling water
1 cinnamon sticks broken (1 to 2)
1 tsp. whole allspice
1/2 tsp. whole cloves
Zest of one orange or one lemon
1 tsp. maple extract (optional)
1/4 tsp. almond extract

Mix brown sugar and water together.

Add whole spices and citrus zest. Cover and let steep for several hours.

Taste to see if spicy enough and, if so, strain into a decorative glass jar with a lid.

Stir in maple and almond extracts.

Makes about 2 cups.

Store in the refrigerator.

Sugar Free Chocolate Syrup

1/2 cup cocoa -- firmly packed
1 1/4 cups cold water
1/4 teaspoon salt
1/2 cup Nutrasweet
2 1/2 teaspoons vanilla

Mix cocoa, water and salt in a heavy saucepan until smooth.

Bring to a boil, simmer gently, stirring constantly for 3 minutes.

Remove from heat; let cool 10 minutes. Add sweetener and vanilla, mix well.

Pour into a jar, cover, and store in refrigerator. Stir well in jar before measuring to use.

Vanilla Syrup

1 1/2 cups water
1 1/2 cups granulated sugar
1/8 teaspoon salt
2 tablespoons vanilla extract

In a large saucepan over medium-high heat, bring water, sugar and salt to a boil, stirring occasionally until sugar is dissolved.

Boil until mixture becomes thick and syrupy, about three to five minutes.

Remove from heat. Stir in vanilla extract and cool.

Pour into attractive bottles to give as gifts. Great over ice cream and pancakes.

Wild Blackberry Syrup

2 qt Ripe blackberries
1 1/2 tb Whole cloves
1 stick cinnamon (3 inch)
1/2 c Brandy
2 1/2 lb Sugar

Mash berries and strain to extract juice. Measure 2 pints juice.

In large kettle, combine 2 pints juice, sugar and spices. Simmer gently 15 minutes. Cool. Strain syrup through several layers of cheesecloth.

Add brandy to strained syrup. Mix well.

Bottle in attractive containers and cap or cork.

If a thicker syrup is desired, cook an additional 10 minutes before adding brandy.