Cinnamon-Rum Syrup
HOWARD L. PUCKETT
Yield: 3/4 cup (serving size: 4 teaspoons)
Recipe from
More From Cooking Light
Nutritional Information
Amount per serving
- Calories: 83
- Calories from fat: 0.0%
- Fat: 0.0g
- Saturated fat: 0.0g
- Monounsaturated fat: 0.0g
- Polyunsaturated fat: 0.0g
- Protein: 0.0g
- Carbohydrate: 20.2g
- Fiber: 0.1g
- Cholesterol: 0.0mg
- Iron: 0.1mg
- Sodium: 33mg
- Calcium: 3mg
Ingredients
- 3/4 cup light-colored corn syrup
- 1 teaspoon ground cinnamon
- 2 teaspoons rum or 1 teaspoon rum extract
- 1 teaspoon lemon juice
Preparation
- Place corn syrup in a small saucepan, and cook over low heat until thoroughly heated. Add remaining ingredients; stir well. Serve warm over pancakes.
- Note: Rum or rum extract may be omitted, if desired.
Cinnamon-Rum Syrup Recipe at a Glance
- COURSE: Sauces/Condiments
- CONVENIENCE: Make-Ahead, Quick/Easy
- CUISINE: American
- DIETARY CONSIDERATION: Low Cholesterol, Meatless, Low Saturated Fat
- PUBLICATION: Cooking Light
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