written, then reduce sugar further if you like. We often make it with only 1/4 c. sugar.
For comparison, regular syrup has 2 cups of sugar to 1 cup of liquid.
Did you read last month's Ensign article about food storage? It was called "Two
Cans of Corn: Home Storage for Newlyweds". (Or for anyone else just starting their
food storage.) Remember Julie Beck's Relief Society address from a couple years ago,
where she talked about the Relief Society working toward being the best at righteous
living? The three categories she mentioned were Faith, Family, and Relief. I thought it
was interesting that when she gave details for each category, food storage was grouped
under "Faith". Building your food storage is exercising faith in the Lord's
advice to us. If you're overwhelmed, start with the advice in that Ensign article. It's
simple and easy to begin. I know I've been blessed as we've built our food storage-
blessed to have enough in those money-tight times, blessed to know how to cook with it,
blessed with a feeling of added security.
Apple Cider Syrup
1/2 c. sugar 1 c. apple cider or apple juice
1 Tbsp. cornstarch 1 Tbsp. lemon juice
1/2 tsp. cinnamon 2 Tbsp. butter
Mix together the sugar, cornstarch, and cinnamon. Stir in apple and lemon juices. Cook
and stir until thickened and bubbly, then cook 2 minutes more. Remove from heat and stir
in butter until melted. Makes about 1 1/3 cups. This is so delicious! If it gets too
thick, stir in a little more juice. If you want it thinner next time, use 2 tsp.
cornstarch instead of 1 Tbsp.
We've made all kinds of flavors with this recipe- whatever kind of juice I have works
well, though I often leave out the lemon juice, cinnamon, and butter. We also make it
into maple syrup- use water in place of apple juice, 1/4- 1/2 c. sugar (brown sugar is
yummy), and 1/2 tsp. maple flavor (a capful). Try making it maple, then stirring in
chopped pecans and butter.... aren't you hungry now?