WINE PANCAKE SYRUP?

[NorthernWinos]

Has anyone ever made Pancake Syrup out of wine??? I have been messing around making Pancake Syrup out of some ChokeCherry juice that I steam extracted...it is awesome.






Now I am thinking of trying some with some highly flavored wine... imagine the alcohol would boil off like when making wine jelly.


Here is the recipe that I have been trying...so far one batch turned into Jelly not syrup....we used some this morning on pancakes... heated it till it thinned down a bit.


~~~~~~~~~~~CHOKECHERRY PANCAKE SYRUP~~~~~~~~~~~~~~~
3-4 CUPS JUICE
1 PK POWDERED PECTIN
1 CUP WHITE CORN SYRUP
2 CUPS SUGAR
1 tsp ALMOND FLAVORING




DISSOLVE PECTIN IN JUICE, ADD CORN SYRUP AND FLAVORING.
BRING TO BOIL.
ADD SUGAR, BRING TO BOIL FOR ONE MINUTE.


POUR INTO STERILIZED JARS, WIPE RIM OF JAR, SEAL WITH STERILIZED LIDS AND TIGHTEN RING.


MAY BE PROCESSED IF YOU AREN'T GOING TO EAT IT SOON.


I am going to try some with liquid pectin and see if that stays nice and syrupy and not too jelled.


Now....I just keep thinking about Wine Pancake Syrup...Raspberry Wine, Strawberry Wine....Cabernet..Merlot......

Edited by: Northern Winos

 

[Tomy]

The chokecherry syrup would look great & taste good on my Hopi blue fried cornmeal mush. Tomy

 

[Waldo]

Alright Tomy.your gonna have to post a recipe for that one buddy !!!

 

[rgecaprock]

That sounds really interesting NW. And Tomy, I remember my grandmother making mush in a loaf pan then slicing it and frying itlike french toast with syrup.


Ramona

 

[NorthernWinos]

I have some 2 Buck Chuck Merlot left that I might make a batch of syrup out of...I made Wine Jelly out of some before and liked it, made great gifts....


Thinkthat syrupwould be great on any breakfast vittles.

 

[swillologist]

NW how hard are you boiling your liquid?

 

[NorthernWinos]

A rolling boil before and after adding the sugar or pectin...depending on whether using the liquid or dry pectin...


With the Wine Jelly I didn't boil it...heated really hot with a double boiler and it did jel...suppose if I wanted the alcohol in the Pancake Syrup I could use the double boiler.

 

[swillologist]

I don't know if this is the same. We make molasses here very fall. To get it at the right consistence. We bring it to 225 degrees. To much less and it is to thin and to much more and it gets hard. I think if you could look at maple syrup. The temperature range more to what you need. The molasseswe make maybe a little heavier then you need. But I guess it is like wine. It is something you can play with. It's your syrup.

 

[NorthernWinos]

What do you make your molasses out of????


Could you make wine out of it????

 

[SmokinDawg]

When I make syrup I have never used pectin, try cornstarch or arrow root you should be able to control your consistancy better

 

[swillologist]

We make it out of cane sorghum.

I don't think it would make very good wine.

 

[NorthernWinos]

We used to grow Forage Sorghum to chop for silage for beef steers.. We grew a few acres of it along a corn field...I drove the tractor and would chop the silage...take a couple rows of corn and a couple rows of Sorgum..It really made a lot of volume and I could almost plug the chopper if I didn't gear down when I'd do it...it was so cool to watch the machine gobble it up... the silage would smell like mollassas...and the cattle really licked it up.


The black bears loved that stuff too...they'd eat the corn ears, but would also pull down the Sorghum and eat the seed heads....I usually brought some seed head home for fall decoration.


Do you just use the seed heads to make your molassas....Interesting.

 

[Okie1]

Hi all. From the picture Swill must be a supber sorghum grower, cuz he's obviously Outstanding in his field.

BTW, love this forum. Have been making wine kits for a year now and still learning lots of great info here.


Tom from Oklahoma

Edited by: Okie1

 

[NorthernWinos]

When I make syrup I have never used pectin, try cornstarch or arrow root you should be able to control your consistancy better

Smokin...I have been OnLine looking up recipes... Found one recipe with corn starch...would it keep well with that in it??? Plan is to process any that Ihope tokeep a long time, don't want it to spoil.


I have not seena recipewith arrow root....nor do I have any arrow root.


How do your recipes go???? What fruit/juice do you use...etc....?

 

[NorthernWinos]

Welcome Tom...glad to have you here.....we are all learning.

 

[swillologist]

Okie welcome. That's not me in the picture. That is our baby.

He's right at 6 foot tall now. He wanted a picture to show someone how tall it grew. Here is a picture of it being cooked down.

We do this about every year if we don't have a crop failure. That is my sis in the picture. I did get my big foot in it.

 

[SmokinDawg]

Northern,
there are 2 basic ways I always made syrup. (I was a chef and made Sunday brunch fo too long

)
1) the quick way, maybe a good way for you to get an idea of how your syrup will taste:
1 1/4 cup wine, puree, juice, fruit etc. (if you use fruit or puree you'll want to pass it through a jelly bag to clear it up)

1 1/2 cup sugar (can add 1 cup white 1/2 cup brown packed down good)

1/4 cup corn syrup

bring to boil, let simmer for like 15 mins then add corn starch solution (3 tbls starch to 1/4 cup COLD water stir well , stir while pouring) about a third at a time. then stir your syrup constantly turning the heat back up a little so as to boil. keep adding cornstarch until you get the consistancy you want. This syrup wont last long it will "thin" back out in a week or so you might want to cut this in half to try out syrups.

2) the last forever way:
use the same basic recipe as above although I would double or quadruple it. DO NOT add the cornstarch
you might want to add some lemon or lime juice for balance (half of eithr should be enough if you double the recipe)
boil some mason jars and lids sterilize everything
when your syrup comes to a boil 220 degrees keep it as close to that as you can for 3 mins then let it simmer on low till it is the right consistancy this may take a long *** time according to your batch size. You may find adding less wine and some water will help if it get too strong a taste. give it a stir once in a while. If you cook it too hot it will carmelize.
get you mason jars ready and add the syrup (must be 180 degrees) slap on the lids and store indefinitely. when open keep in your fridge I'd say would last a year or two
oh if you keep cooking it down real slow you will get wine candy hmm.. send me some

 

[SmokinDawg]

PS I have used blackberries, raspberries, tried strawberrry eh, pear apple, blood orange, kiwi, mango, canalope.. anything the produce guy had tha was too ripe to sell, lol, you know how it is

 

[NorthernWinos]

I got to try that....will dig out the candy thermometer and give it a try.


I have all sorts of fruit juices that have been steam juiced for wine making...so the possibilites are endless.Edited by: Northern Winos