398 syrup recipes

Karithopita, a Greek spiced walnut cake with cinnamon and cloves, soaked in a honey-citrus syrup with orange and lemon peel. Rich, aromatic, and drenched in sweetness.

Pickled African peaches spiced with turmeric, cumin, cardamom, ginger, and chili in a sweet vinegar syrup. A complex condiment that improves over two weeks.

Sesame orange scones with nutty toasted sesame seeds, bright orange zest, and a glossy hot-orange-syrup glaze. Naturally dairy-free with a sticky-sweet citrus finish.

Homemade apple pie filling for freezing or canning combines sliced apples with cinnamon, nutmeg, and a clear cornstarch syrup. Make-ahead pantry filling for instant pies all year.

Low-fat eggplant barley bake loaded with mushrooms, tomatoes, and chili sauce. A one-pan vegetarian main dish with hearty whole grains and tender sauteed vegetables.

Poached pears in mint sugar syrup served chilled with chocolate morsels. An elegant, light dessert with fresh mint-infused fruit and a simple chocolate garnish.

Whole pears poached in apple cider with vanilla bean and cinnamon sticks, then glazed with a reduced spiced syrup. An elegant, make-ahead autumn dessert.

Hill Country pickled peaches preserved in a sweet vinegar syrup with cinnamon sticks, whole cloves, ginger, and white pepper. A Texas tradition for canning season.

Old-fashioned pickled peaches: small ripe peaches studded with cloves and put up in a sweet, spiced cider vinegar syrup. The Southern relish tray classic that bridges canning season and Christmas dinner.

Homemade raspberry liqueur made with fresh berries, sugar syrup, and grain alcohol. A French-style framboise that ages for weeks into a beautifully clear, fruity spirit.

Persian-style mandarine rice with saffron, julienned carrots, slivered almonds, and sultanas in a citrus syrup. Soaked rice baked under a jeweled mandarin and saffron glaze.

Pimiento sweet pickles made with 24 red bell peppers brined overnight and simmered in a spiced vinegar syrup with cloves, cinnamon, allspice, mace, and mustard seeds.

Melomacarona, traditional Greek honey cookies made with oil instead of butter, dipped in warm honey syrup and topped with chopped walnuts. Egg-free and butter-free.

Old-fashioned candied figs, apricots, or tomatoes preserved in sugar syrup over several days, then sun-dried and sugar-dredged. A slow, sweet, heritage preserving project.

Aunt May's pickled green tomatoes is a heritage four-day sweet pickle recipe that turns 15 pounds of unripe tomatoes into translucent, cinnamon-and-clove spiced jewels in cider vinegar syrup. Old-school canning that fills the pantry.

Crisp-tender carrot sticks pickled in a sweet cinnamon-spiced vinegar syrup and water-bath canned in small jars. A gorgeous homemade gift and the crunchiest cocktail snack in the pantry.