Cinnamon-Apple Syrup	Print this Recipe

1-1/4 c. apple juice or cider
3 Tbs. light brown sugar
3 Tbs. Burleson's Pure Honey
1/2 lemon, juiced
2 cinnamon sticks
2 Tbs. margarine or butter

Combine juices, sugar, honey and cinnamon sticks in a saucepan. Bring to a boil and then simmer 10 minutes, reducing liquid by one third. Remove from heat, carefully remove the cinnamon sticks and add the butter, gently swirling it into the syrup. Serve warm on pancakes, French toast or waffles. Can be cooled and stored, covered, in the refrigerator for up to 2 weeks, then reheated before serving. Makes about 1-1/4 c.
Nutrients per serving (1 Tbs.): 29 calories, 1g fat, 0 cholesterol, trace protein, 5g carbohydrates, 2 mg sodium, .1g fiber