Orange-Cinnamon Simple Syrup

As some of you know, a basic simple syrup is a mixture of sugar and water. Usually a 1:1 or 2:1 ratio. In the culinary world, it is used as the base for fruit mixtures and toppings. Many bars keep it stocked to flavor drinks. This is a simple orange and cinnamon-infused syrup. Use it to flavor water, tea, coffee, alcoholic beverages/cocktails, and other mixed drinks. You can drizzle it over ice cream and pound cake. You can thicken this recipe and use it on pancakes and waffles. The aroma of this flavored simple syrup as it cooks, is wonderful.

Typically, in a flavored simple syrup recipe, you add the flavoring as the sugar is dissolving in the hot water. I actually did mine backwards and I still loved the way it came out. Also, instead of using actual orange wedges like I posted in this recipe, I just used the peels (since Punkin is a big fan of every fruit and vegetable known to man oranges).

Just start out with water with orange wedges and cinnamon sticks.

When it has reduced, it is very important to strain the liquid! You can use a fine sieve or sifter to do this. However, I happened to not have either since I'm very nice when it comes to people wanting to borrow things. So I used coffee filters. The process is a little slower. Just be sure to use one filter and squeeze the liquid out when all of the liquid has passed through. Cheesecloth works well also and is a better alternative to the coffee filter.

Place the coffee filter over a mug or container tall enough to hold all of the liquid.

Basically, you want your liquid to go from looking like this...

...to this...

HUGE difference! Proceed with the rest of the directions to finally get this...

Orange-Cinnamon Simple Syrup
Prep: 10 min. ~ Cook: 50 min. ~ Total: 1 hour ~ Serves: Makes about 5 cups

6 cups water
2 oranges, cut into wedges
4 cinnamon sticks
2 cups regular orange juice (no pulp)
2 1/2 cups sugar

Place water, oranges, and cinnamon sticks in a pot. Bring to a boil then reduce to a simmer. Simmer until liquid is reduced by half, about 45 minutes.

Let liquid cool slightly. Strain into a tall container, using a sieve or strainer. Place liquid back into pot (making sure pot has been rinsed of any bits of orange and cinnamon). Add orange juice. Bring to low boil.

Add sugar. Reduce heat and stir until sugar is completely dissolved. You should not see any sugar crystals in your mixture. Let liquid cool completely before bottling.


1 comment:

  1. I eat oranges dusted with cinnamon so I know this syrup is right up my alley! Perfect!