Apple Cider Syrup

• 1 cup apple cider (or apple juice)
• 1/2 cup packed brown sugar
• 3/4 cup dark corn syrup
• 2 1/2 tablespoons unsalted butter
• 1/2 teaspoon lemon juice
• 1/4 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/4 teaspoon ground ginger

1. In a 1-quart, heat proof, microwavable measuring bowl, mix all of the ingredients.
2. Heat in the microwave on high for about 5 minutes or until the butter is completely melted.
3. Stir and heat until mixture is reduced to 1 1/2 cups, about 10 minutes.
4. Let stand at room temperature for about 30 minutes until slightly thickened.
5. Hints for success: - Be sure to heat the griddle before pouring your pancake batter.
6. - Using a copper bowl to whisk the egg whites will give you more volume.
7. - Do not whisk the whites until they appear dry.
8. They should be stiff, yet moist.
9. - Fold the whites and the squash mixture gently.
10. If you over do it you will deflate the whites and have tougher, flatter pancakes.
11. - The syrup is rich and full of flavor.
12. You can make it the night before, refrigerate it and reheat the next morning.
13. - Use the freshest apple cider you can find.
14. If you use apple juice, try to use one that is not overly sweet.

apple cider, brown sugar, corn syrup, unsalted butter, lemon juice, cinnamon, nutmeg, ground ginger

Taken from www.foodnetwork.com/recipes/apple-cider-syrup-recipe.html (may not work)