A distinctive and flavorful maple syrup made with an apple cider reduction, our Bourbon-Cider Maple Syrup is ideal for lazy weekend breakfasts and holiday or special occasion brunches. Recipe includes variations for Orange Bourbon-Cider Maple Syrup, Spiced Bourbon-Cider Maple Syrup and Spiced Orange Bourbon-Maple Syrup. It’s the perfect syrup for French toast, pancakes, waffles and more. Irresistible!
A Special Syrup to Celebrate Maple Syrup Harvest:
Bourbon-Cider Maple Syrup
Get your drizzle on…because maple season is here!
As we say good-bye to March and welcome spring with open arms, I would like to share a favorite recipe featuring pure maple syrup with y’all.
While the food blogosphere is featuring everything pastel, spring and Easter, here at Wicked Good Kitchen I am shaking things up a bit and sharing a special recipe for syrup, Bourbon-Cider Maple Syrup, to celebrate the Maple Syrup Harvest season. After all, March is maple sugar season or, for short, “sugar season”.
According to LocalHarvest.org, Native Americans called March “maple sugar month”. In fact, maple syrup harvesting still takes place every year at the first sign of spring thaw—usually sometime in late February—and is celebrated through the end of April with Maple Syrup Fests also known as community pancake breakfasts or tastings. In fact, the biggest event in Vermont—the state that produces the most maple syrup—is the Vermont Maple Festival and, this year, the 49th annual event will take place April 24-26.
During the sugaring season, family farms large and small across New England and into Canada collect sap from sugar maple, black maple and red maple trees in old-fashioned buckets. The sap is brought into sugarhouses, also known as “sugar shacks”, where it is boiled down to make pure maple syrup. It is then carefully graded by maple farmers and packaged. In fact, a new grading scale was recently introduced and I think it is more simplified.
The old US maple syrup grades were: Grade A Light Amber (or “Fancy”)”, Grade A Medium Amber, Grade A Dark Amber and Grade B.
However, as of December 31, 2014, the Canadian Food Inspection Agency (CFIA) and, as of March 2, 2015, the United States Department of Agriculture (USDA) and Agricultural Marketing Service (AMS) issued revised standards on the classification of maple syrup.
New Grading for Pure Maple Syrup:
- Grade A
- Golden Colour and Delicate Taste
- Amber Colour and Rich Taste
- Dark Colour and Robust Taste
- Very Dark Colour and Strong Taste
- Processing Grade
Most of the syrup is sold by the farm, at farmers markets or through retailers while some is reserved for the community pancake breakfasts on the farm where pancakes, waffles, eggs, bacon, sausage, homefries and fresh pure maple syrup are served. The community breakfasts are either served daily or on the weekends during “sugaring season”.
Did You Know?
It takes 40 years of growth before a sugar maple can be tapped, and it takes 35 to 40 gallons of sap to make a single gallon of syrup. Incredible.
Today I am actually sharing a set of recipes (shot last November) to celebrate Maple Syrup Harvest season due to my love of all things pure maple syrup. And, breakfast. What better way to accomplish this than with a couple extra special pumpkin recipes? Pure maple syrup and pumpkin go together like peanut butter and jelly, no?
Below are links to today’s other featured recipes:
Breakfast is hands down the favorite meal at our house and I feel as though I should (and have plans to) add more breakfast recipes here at Wicked Good Kitchen. We enjoy pumpkin well into April and I go through buckets of pure maple syrup because I use it often in my paleo baking recipe development. I also enjoy adding pure maple syrup to my paleo porridge, 3-Minute Coconut Almond Porridge, homemade paleo granola, paleo pancakes and waffles, etc., as well as in savory dishes.
This syrup, Bourbon-Cider Maple Syrup, is quite famous at our house. We even use it mixed with Dijon mustard to glaze our pork chops and holiday baked hams, and it is simply divine when paired with applewood smoked bacon. Well, I figured it was high time that I shared this favorite syrup recipe here on the blog. Interestingly, after conducting searches online and over at Pinterest, I have come to the conclusion that this recipe is the very first entry in the food blogosphere for this concoction. Booyah!
Many of my regular readers know by now about my love of bourbon found in several cocktails here on the blog, that my favorite apple is the Honeycrisp and that I enjoy working with cider. In fact, I often include cider reductions in my recipes to enhance flavors. For instance, our Best Ever Apple Cobbler includes a cider reduction in the filling, as does our recipe for Cranberry & Cider Honeycrisp Apple Crisp. Therefore, this syrup recipe should come as no big surprise.
An Interesting Fact About Pure Maple Syrup
Here is an interesting fact about two sugars. Pure maple syrup is alkaline whereas refined granulated sugar is acidic. Amazing.
This fact is partly why many have embraced pure maple syrup as part of detox protocols and cleanses, such as The Master Cleanse. Not only is pure maple syrup a source of concentrated energy, it contains nutrients, vitamins and minerals to boot. Follow The Master Cleanse link to read more about the detox benefits of pure maple syrup.
Now, aren’t you hankering for some French toast, perhaps our Best Ever Pumpkin Spice French Toast with Bourbon, pancakes or waffles to drizzle this incredible syrup on? Better do a cleanse afterwards, huh?
Below are Pinterest-friendly sized images to pin at Pinterest!
- 4 cups (960 ml) organic fresh pressed apple cider
- 2 tablespoons (30 ml) fine-quality bourbon
- 1 cup (240 ml) organic pure maple syrup
- Pinch of kosher salt
Variations:For Spiced Bourbon-Cider Maple Syrup: Whisk in ¾ teaspoon fine-quality ground cinnamon, ¼ teaspoon ground allspice, ¼ teaspoon ground ginger, ¼ teaspoon ground nutmeg and pinch of ground cloves. For Orange Bourbon-Cider Maple Syrup: In lieu of 2 tablespoons bourbon, add 1 tablespoon bourbon and 1 tablespoons Grand Marnier® orange cognac or other orange liqueur. For Spiced Orange Bourbon-Cider Maple Syrup: Add spices listed above for Spiced Bourbon-Cider Maple Syrup variation and spirits listed for Orange Bourbon-Cider Maple Syrup variation. Tips: Store syrup in an airtight container in refrigerator. Original Recipe Source: WickedGoodKitchen.com Copyright © Wicked Good Kitchen. All content and images are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words. Alternatively, link back to this post for the recipe.