As I sit her and write this, I'm going to say it: it's really cold today. It was super cold yesterday and tomorrow doesn't look any better. I don't mean to be a whiner, I love winter, but the freezing wind-chill really stinks. We haven't had very much snow this winter either, which is unusual and it just makes things feel more miserable. On the bright side, this weather certainly gives me a solid reason to stay indoors. I have to admit a large part of me is a homebody and that is where I am happiest.
Now let's talk about food; today it's a warm, bright, spiced syrup to top off your next breakfast. I try to incorporate only seasonal produce in my meals whenever possible and citrus is my thing right now. Starting your breakfast with fruit always makes things taste so much lighter and brighter, this syrup included. I read about someone's love for cardamon recently and wanted to try it for myself, so in it went! And guess what? It was a match!
Blood Orange & Cardamon Maple Syrup
Makes about 10 oz
- 1 Blood Orange
- 1 cup pure maple syrup
- 1/8 tsp cardamon
- Cut the orange in half and juice. Add liquid to a heavy-bottomed saucepan and bring to a boil. Reduce heat and simmer for 10-15 minutes until the juice is reduced slightly.
- Add the cardamon followed by maple syrup. Let mixture come to a simmer again and take off heat.
- Let cool for a few minutes before serving warm. Enjoy!
- Cardamon goes a long way so I used enough to be able to taste it's full flavor in the syrup, you can certainly use less.