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Sweet, sticky, tart Dutch apple syrup
I don’t mean to sound so cavalier about new food, but this one fell into the “no-brainer” category. Sometimes a food hits you that way. It just makes sense. There’s nothing like it out in the market really, yet it has a long tradition and loyal following. It tastes great, has a bunch of different uses and—though I'm not usually swayed by it—a beautiful packaging.
Making appelstroop is a relatively straightforward process: take apple juice (or cider) add sugar, heat, stir and reduce till all you’re left with is a luscious golden syrup. Stick it in a tin folks will want to keep long after the syrup is gone and you have something special!
In terms of how to use appelstroop, start simple with pancakes or—better yet—waffles. Appelstroop has a tangy tartness that balances well with the sweetness so it’s not gonna taste like your commercial type syrups or even your homemade maple syrup. That tartness makes it an interesting addition to oatmeal, yogurt, drizzled over a citrus salad or even grilled meats. Traditionally it’s a great way to finish grilled rabbit, but I’ve found it to be just as delicious over grilled pork or steak (and a lot easier to make…catching your own rabbit can get downright frustrating).
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