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Orange-Pineapple Syrup

Orange-Pineapple Syrup

Oxmoor House OCTOBER 2006

  • Yield: 1 cup (serving size: 1 tablespoon)

Ingredients

  • 1 (6-ounce) can pineapple juice
  • 1 cup firmly packed light brown sugar
  • 1 tablespoon thawed orange juice concentrate
  • 1 teaspoon cornstarch
  • 2 teaspoons vanilla extract

Preparation

1. Bring first 4 ingredients to a boil in a small saucepan over medium heat; cook 5 minutes, stirring constantly. Remove from heat. Stir in vanilla. Cool slightly.

Note: This recipe makes more syrup than is needed for Coconut French Toast. Store extra syrup in an air-tight container in the refrigerator. Serve syrup over waffles or pancakes, or stir into oatmeal.

Nutritional Information

Amount per serving
  • Calories: 62
  • Calories from fat: 0.0%
  • Fat: 0.0g
  • Saturated fat: 0.0g
  • Protein: 0.1g
  • Carbohydrate: 15.5g
  • Fiber: 0.0g
  • Cholesterol: 0.0mg
  • Iron: 0.3mg
  • Sodium: 6mg
  • Calcium: 14mg
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Orange-Pineapple Syrup recipe

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