Orange Honey Syrup

This is a nice zesty orange syrup.  It can be used on pancakes, crepes, but I use it on Orange Cornbread. It is made with all fresh ingredients, and will keep, at room temperature, for about a week.

Orange Honey Syrup
Course: Sauces and Gravies
Servings: 2 cups
Author: John Winslow
Ingredients
  • 1 cup honey
  • 1/2 cup fresh orange juice
  • 1/2 cup water
  • 1 1/4 teaspoons minced fresh orange zest
  • 2 tablespoons Manto Greek orange herb-flavored liqueur made by Metaxa
Instructions
  1. In a heavy saucepan combine the honey, the orange juice, the water, and the zest and simmer the mixture, stirring occasionally, for 20 minutes, or until it is reduced to 1 1/3 cups. (If the syrup is reduced too much, it becomes too thick and too sweet.)
  2. Stir in the Manto and let the syrup cool.
Recipe Notes
The syrup may be made 1 week in advance and kept, covered, at room temperature.

(4)

Be Sociable, Share!

Leave a Reply

Your email address will not be published. Required fields are marked *

*