Type what you have

Ingredients

• ✓ maple syrup
• apple juice
• cinnamon
• nutmeg
• pectin
• white sugar

Instructions

1. 1 Inspect 6 (half-pint) jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until jelly is ready. Wash new, unused lids and rings in warm, soapy water.
2. 2 Combine apple juice, maple syrup, cinnamon, and nutmeg in a heavy saucepan; add pectin and bring to a rolling boil over high heat until pectin is dissolved. Slowly stir in sugar; return to a rolling boil and boil for 1 full minute.
3. 3 Off heat, skim off foam with a metal spoon.
4. 4 Pack jelly into hot, sterilized jars, filling to within ¼ inch of tops. Run a clean knife or thin spatula around insides of jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
5. 5 Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into boiling water using a holder. Pour in more boiling water to cover the jars by at least 1 inch. Bring to a rolling boil, cover, and process for 15 minutes.
6. 6 Remove jars from the stockpot; set aside to cool, several inches apart, 12 to 24 hours. Press centers of lids with a finger to ensure lids do not move up or down. Remove rings for storage and store in a cool, dark area.

By robbybaby

Ingredients

• ✓ maple syrup
• water
• cranberry
• brown sugar
• lemon juice
• brandy

Instructions

1. 1 Combine water and maple syrup in a saucepan; bring to a boil. Add cranberries; cook at a boil until berries pop, 10 to 15 minutes. Stir in brown sugar and lemon juice until sugar is completely dissolved. Stir in brandy.

By cads550

Ingredients

• ✓ maple syrup
• balsamic vinegar
• dijon mustard
• salt
• pepper
• olive oil

Instructions

1. 1 Place vinegar, maple syrup, Dijon mustard, salt, and pepper into a blender. Turn the blender on; pour in olive oil in a slow, steady stream. Blend until salad dressing is smooth and emulsified, 10 to 15 seconds.

By stefychefy

Ingredients

• ✓ maple syrup
• apple cider vinegar
• dijon mustard
• salt
• black pepper
• olive oil

Instructions

1. 1 Whisk apple cider vinegar, Dijon mustard, maple syrup, salt, and pepper together in a small bowl. Add olive oil and whisk until incorporated.
2. 2 Pour vinaigrette into a screw-top jar or bottle; seal. Store in the refrigerator and shake before serving.

By Yoly

Ingredients

• ✓ maple syrup
• sesame oil
• rice vinegar
• green onion
• ginger
• salt
• black pepper

Instructions

1. 1 Place sesame oil, vinegar, green onion, ginger, maple syrup, salt, and black pepper in a sterilized jar with a screw-top. Cover jar; shake well to combine.

By Caitlyn Diimig, RD

Ingredients

• ✓ maple syrup
• olive oil
• balsamic vinegar
• dijon mustard
• garlic
• sea salt
• black pepper

Instructions

1. 1 Stir together olive oil, balsamic vinegar, and maple syrup in a small bowl or cup until well blended. Mix in mustard and grated garlic. Season with salt and pepper.

By Barbara Sauermann

Ingredients

• ✓ maple syrup
• water
• salt
• white sugar
• garlic powder
• pink salt
• pork tenderloin

Instructions

1. 1 Mix water, kosher salt, sugar, maple syrup, garlic powder, and curing salt until dissolved.
2. 2 Place the pork loin in a large bag or food-safe container large enough to completely submerge it in the curing brine. Add brine and refrigerate for at least 3 days.
3. 3 Remove pork from brine and pat dry with paper towels; discard brine.
4. 4 Preheat a smoker to 180 degrees F (82 degrees C) according to manufacturer's instructions.
5. 5 Place pork onto wire racks. Place the racks into the smoker. Add wood chips according to manufacturer's directions. Smoke until pork is slightly pink in the center, about 2 1/2 hours. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Let cool before slicing.

By Mike E

Ingredients

• ✓ maple syrup
• olive oil
• red wine vinegar
• mustard
• shallot
• italian seasoning
• salt
• black pepper

Instructions

1. 1 Combine olive oil, red wine vinegar, maple syrup, Dijon mustard, shallot, Italian seasoning, salt, and pepper in a jar with a lid. Shake to combine until mixture is emulsified, about 20 seconds. Adjust salt and pepper, if needed.

By France Cevallos

Ingredients

• ✓ maple syrup
• butter
• pecan
• whiskey
• heavy cream
• dijon mustard
• salt
• white pepper

Instructions

1. 1 Melt butter in a saucepan over medium heat. Add chopped pecans and stir until fragrant, about 2 minutes. Remove saucepan from heat and transfer buttered pecans to a small dish.
2. 2 Return saucepan to heat, pour in whiskey and allow the heat to burn off the alcohol. Add cream, Dijon mustard, and maple syrup; stir to combine. Bring to a gentle boil and cook until sauce thickens slightly, 1 to 2 minutes. Season with salt and pepper. Add the chopped pecans back to the sauce, and serve immediately.

By thedailygourmet

Ingredients

• ✓ maple syrup
• tomato paste
• apple cider vinegar
• molasses
• mustard powder
• garlic powder
• paprika
• sea salt
• black pepper
• turbinado sugar

Instructions

1. 1 Gather the ingredients.
2. 2 Blend tomato paste, apple cider vinegar, maple syrup, molasses, mustard powder, garlic powder, smoked paprika, sea salt, ground black pepper, and sugar together in a blender.
3. 3 Pour blended mixture into a saucepan and cook over medium heat, stirring constantly, until just heated through, about 5 minutes.

By chefcs

Ingredients

• ✓ maple syrup
• ketchup
• maple whiskey
• apple cider
• molasses
• apple cider vinegar
• worcestershire sauce
• liquid smoke
• paprika
• garlic powder
• onion powder
• salt
• black pepper

Instructions

1. 1 Gather the ingredients.
2. 2 Combine ketchup, maple whiskey, apple cider, dark molasses, apple cider vinegar, pure maple syrup, Worcestershire sauce, liquid smoke, smoked paprika, garlic powder, onion powder, salt, and pepper in a medium saucepan. Whisk together over medium heat and bring to a boil. Reduce heat to medium-low and simmer until thickened, 25 to 30 minutes.
3. 3 Remove from heat and allow to cool completely. Sauce will thicken as it cools. Store in the refrigerator for up to 1 week, or freeze for future use.

By France Cevallos

Ingredients

• ✓ maple syrup
• brie cheese
• walnut
• baguette

Instructions

1. 1 Preheat the oven to 200 degrees F (95 degrees C).
2. 2 Place the unwrapped Brie cheese in a baking dish, sprinkle with walnuts, and pour maple syrup over the walnuts and cheese.
3. 3 Bake in the preheated oven until the cheese warms and softens, about 10 minutes. Serve cheese with slices of baguette.

By STARFLOW

Ingredients

• ✓ maple syrup
• all-purpose flour
• soy milk
• water
• soy margarine
• turbinado sugar
• salt

Instructions

1. 1 Mix flour, soy milk, water, 1/4 cup soy margarine, maple syrup, sugar, and salt together in a large mixing bowl until combined; cover and chill for 2 hours.
2. 2 Lightly grease a 6-inch skillet with some soy margarine. Heat the skillet over medium heat.
3. 3 Pour 2 to 3 tablespoons of batter into the skillet and immediately rotate the skillet to spread batter out in a thin layer. Cook until the top of the crêpe is no longer wet and the bottom has turned light brown, 1 to 2 minutes. Run a spatula around the edge of the skillet to loosen crêpe; flip and cook until the other side has turned light brown, about 1 minute more. Repeat with remaining batter.

By Siri

Ingredients

• ✓ maple syrup
• pie shell
• heavy cream
• egg yolk
• egg
• salt
• vanilla extract
• white vinegar

Instructions

1. 1 Preheat the oven to 300 degrees F (150 degrees C). Line a large baking sheet with foil; place pie crust in its pie plate on the prepared baking sheet.
2. 2 Bring maple syrup to a boil in a heavy saucepan over medium heat; cook until reduced by about one-fourth, 5 to 7 minutes. Stir in cream; bring to a simmer, then remove from heat.
3. 3 Whisk egg yolks and egg together in a large bowl. Slowly whisk cream mixture into eggs, about ¼ cup at a time, whisking constantly. Stir in salt, vanilla extract, and vinegar; pour into pie crust.
4. 4 Bake in the preheated oven until pie is mostly set but jiggles slightly when moved, about 1 hour. Cool before serving, about 1 hour.

By CTREYNARD

Ingredients

• ✓ maple syrup
• heavy cream
• butter
• white sugar
• vanilla extract
• egg
• baking powder
• salt
• all-purpose flour

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C). Butter a deep baking dish and place it on a sheet pan.
2. 2 Bring maple syrup and heavy cream to a boil in a deep saucepan over medium-high heat. Turn off heat once mixture starts to bubble, stir, and set aside.
3. 3 Beat butter and sugar together in a bowl using a spatula or electric mixer until creamy and well combined. Whisk in vanilla extract and 1 egg until incorporated. Mix in the other egg. Sprinkle in baking powder, salt, and flour. Mix with a spatula until batter is just combined.
4. 4 Transfer batter to the prepared dish and pour the maple-cream sauce on top, stopping between 1/2 to 1-inch from the top of the dish. Reserve any extra sauce.
5. 5 Bake in the center of the preheated oven until pudding is golden brown and a toothpick inserted into the center comes out mostly clean, about 30 minutes. Let cool for 10 minutes; serve pudding with any extra maple-cream sauce.

By John Mitzewich

Ingredients

• ✓ maple syrup
• all-purpose flour
• white sugar
• baking powder
• salt
• margarine
• milk
• water

Instructions

1. 1 Combine flour, sugar, baking powder, and salt in a bowl. Rub in margarine until mixture is crumbly. Add milk and mix until a smooth dough forms.
2. 2 Combine maple syrup and water in a large saucepan over medium-high heat and bring to a boil. Scoop dough into dumplings using an ice cream scoop and drop gently into the boiling syrup. Reduce heat to low and simmer, keeping saucepan covered, until dumplings are cooked but not gooey and syrup has thickened, 10 to 15 minutes.

By loulou

Ingredients

• ✓ maple syrup
• vegetable shortening
• all-purpose flour
• egg
• water
• vinegar
• egg
• sweetened condensed milk
• brown sugar

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Chop vegetable shortening into flour in a bowl with a pastry cutter until the mixture resembles coarse crumbs. Whisk 1 egg with cold water and vinegar in a measuring cup. Use your fingers to make a well in the center of the flour mixture and pour about half the egg mixture into the well; mix the liquid ingredients into the flour mixture. Mix remaining half of egg mixture into dough, stirring just until combined.
3. 3 Roll dough into an 10-inch circle on a floured work surface and fit the pie crust into the bottom of an 8-inch pie dish. Trim and flute the edges of the crust.
4. 4 Whisk maple syrup, 2 eggs, sweetened condensed milk, and brown sugar together in a bowl until brown sugar has dissolved. Pour filling into crust.
5. 5 Bake in the preheated oven until the filling is set and small spots of sugary crust form on top of the filling, about 45 minutes. Chill until cold and firm, 5 to 6 hours, before serving.

By CAIROTAIVA

Ingredients

• ✓ maple syrup
• whipping cream
• sugar
• cinnamon
• ginger
• nutmeg
• clove
• pumpkin puree
• vanilla bean
• rum
• egg yolk
• white sugar
• pecan

Instructions

1. 1 Preheat oven to 325 degrees F (165 degrees C).
2. 2 Combine the whipping cream, 1/4 cup sugar, cinnamon, ginger, nutmeg, cloves, pumpkin puree, and the vanilla bean pod and seeds in a saucepan over medium-low heat; bring to a simmer; stir in the rum. Remove from the heat cover and stand 15 minutes.
3. 3 Beat together the egg yolks and 2 tablespoons sugar. Stir in 2 tablespoons of the cream mixture. Pour the egg yolk mixture into the saucepan with the cream mixture to make a custard; stir; simmer 3 to 5 minutes.
4. 4 Arrange 6 ramekins in a shallow baking dish. Pour the custard evenly into the ramekins. Pour boiling water into the baking dish to half-way up the sides of the ramekins. Loosely cover the baking dish with aluminum foil.
5. 5 Bake in the preheated oven until the custard is nearly set with a dime-sized circle of jiggly liquid remaining in the center of each ramekin, 25 to 40 minutes. Allow to sit, loosely covered with aluminum foil, another 30 minutes.
6. 6 Cover each ramekin with plastic wrap; chill in refrigerator overnight. Top each custard with pecans and maple syrup to serve.

By redforever

Ingredients

• ✓ maple syrup
• walnut

Instructions

1. 1 Attach a candy thermometer to a large, heavy-bottomed saucepan. Bring maple syrup to a boil in the saucepan over medium-high heat, stirring occasionally, until syrup reaches 235 degrees F (110 degrees C).
2. 2 Remove from heat and cool to 175 degrees F (80 degrees C) without stirring, about 10 minutes.
3. 3 Stir mixture rapidly with a wooden spoon until thick, creamy, and lighter in color, about 5 minutes. Stir in chopped nuts.
4. 4 Pour into molds; allow to cool at room temperature until set.
5. 5 Unmold candy. Store in an airtight container for up to 1 month.

By Islandgirlchef

Ingredients

• ✓ maple syrup
• mayonnaise

Instructions

1. 1 Mix mayonnaise with maple syrup in a bowl until thoroughly combined.

By Jennifer Lynn

Ingredients

• ✓ maple syrup
• vodka

Instructions

1. 1 Pour the vodka and maple syrup into a glass, then stir to dissolve. Enjoy!

By Nils Dahl

Ingredients

• ✓ maple syrup
• coconut milk
• coffee

Instructions

1. 1 Stir maple syrup and coconut milk together in a large mug. Add coffee and stir.

By RachelleBrazil

Ingredients

• ✓ maple syrup
• chipotle pepper
• bacon

Instructions

1. 1 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
2. 2 Combine maple syrup and chipotle powder in a small bowl.
3. 3 Place a disposable aluminum pan on the upper rack of your grill or over one burner on indirect heat.
4. 4 Place bacon strips directly on the hot grate and reduce heat to low. Grill bacon, turning frequently, until evenly browned and crisped to your liking, 4 to 6 minutes. Transfer cooked bacon to the prepared pan to keep warm.
5. 5 Return all cooked strips to grill and brush with maple-chipotle glaze on both sides and cook for 1 minute more. Serve immediately.

By France Cevallos

Ingredients

• ✓ maple syrup
• milk
• cocoa powder

Instructions

1. 1 Bring milk to a boil in a small saucepan. Add maple syrup and cocoa powder, stirring occasionally, until completely dissolved.

By luckycharm416

Ingredients

• ✓ maple syrup
• coconut milk
• vanilla extract

Instructions

1. 1 Put coconut milk, syrup, and vanilla extract in a glass jar with a lid. Shake to mix.

By Kira Inman-Morrow

Ingredients

• ✓ maple syrup
• baby carrot
• butter

Instructions

1. 1 Place the carrots in a large pot and cover them with water. Boil until they are tender. Drain well and return carrots to the original pot.
2. 2 Approximately 5 minutes before serving the carrots, add maple syrup and butter to the pot. Stir until the carrots are coated.

By Dora

Ingredients

• ✓ maple syrup
• peanut butter
• parchment paper

Instructions

1. 1 Whisk peanut butter and maple syrup together in a bowl until combined. Pour onto a single sheet of parchment paper. Cover peanut butter mixture with the second sheet of parchment paper; flatten.
2. 2 Place flattened peanut butter mixture into the freezer until hardened, about 10 minutes.

By Amanda Brown

Ingredients

• ✓ maple syrup
• brown sugar
• cinnamon

Instructions

1. 1 Stir brown sugar and cinnamon together in a bowl until well combined. Pour in maple syrup and stir until smooth.

By Mike Thornton

Ingredients

• ✓ maple syrup
• garlic
• ginger
• black pepper
• red pepper flakes

Instructions

1. 1 Mix maple syrup, dried garlic, ginger, black pepper, and red pepper flakes in a bowl until thoroughly combined. Let glaze stand about 10 minutes before glazing ham.

By Dreamthief

Ingredients

• ✓ maple syrup
• snow
• wood

Instructions

1. 1 Pack clean, fresh snow into a large bowl or baking dish. Smooth the top and place in the freezer.
2. 2 Pour maple syrup into a large saucepan; bring to a boil. Cook and stir with a wooden spoon over medium-low heat until a small amount of syrup dropped into cold water forms a firm ball. A candy thermometer inserted into the syrup should read between 235 and 245 degrees F (112 to 118 degrees C).
3. 3 Remove snow from the freezer and set on the counter. Pour about 2 tablespoons syrup per piece over snow in thin lines about 5 inches long. Let syrup strips cool and firm up for 3 to 5 seconds. Pull candy strips out of snow, then wind into a lollipop around the end of a wooden pop stick. Eat while still a little warm.

By tessia