Real maple syrup makes breakfast evangelicals out of us all, but who knew we could also get our fix in sugar form?
At Madeva Farms in the Hudson River Valley, the Turner family harvests the sap from 800 acres of century-old sugar and red maples. Much of this sap is made into syrup, but some is reduced, and reduced, and reduced until it becomes maple sugar. It's sweet, of course, but also has hints of caramel and a balancing note of bitterness that makes us want to swallow it by the spoonful.
Tip of the tongue
TRY USING AS AN INDIE UPGRADE TO ONE OF OUR FAVORITE RECIPES:
1 12-ounce package of cranberries (I always use fresh)
1 cup apple cider
1 cup of Crown Maple Sugar
½ teaspoon cinnamon (aka a few good dashes)
¼ teaspoon ginger (aka a dash)
¼ teaspoon cloves (aka a quick dash)
1. Combine all of the ingredients in one medium saucepan. Bring to a boil, reduce heat and let simmer until the cranberries burst, about 10-15 minutes, stirring occasionally. Cover, cool and serve at room temperature. Or refrigerate if you’re making this in advance.
Total time: 20 minutes
Yield: Makes about 2 ¼ cups
Certified organic pure maple sugar. Comes in a 10 oz bag.