3wide strips orange zestabout 3 inches each, taken with a vegetable peeler, avoiding the white pith
Instructions
Cut a piece of cheesecloth into roughly a 6- to 8-inch square. Place the peppercorns, allspice berries, cloves, cinnamon sticks, and orange zest in the center. Gather the corners together to form a pouch and tie securely with kitchen twine to make a spice sachet.
Add the maple syrup and the spice sachet to a small saucepan. Set over low heat and warm, stirring occasionally, until the syrup is hot to the touch and fragrant but not boiling, about 5 minutes.
Remove the pan from the heat and let the syrup cool to room temperature with the sachet still in the pan, about 30-45 minutes.
Transfer the syrup and sachet to a clean jar or container, cover, and refrigerate for at least 24 hours or up to about 1 week to infuse.
When the flavor is as strong as you like, remove and discard the spice sachet. Gently rewarm the syrup before serving by heating it over low heat or in short bursts in the microwave until just warm.
Keyword Apple pie topping, Cinnamon maple syrup, Easy syrup recipe, Fall breakfast, Fall spices, Flavored syrup, Homemade syrup, Maple syrup recipe, Pancake syrup, Spiced maple syrup, Waffle topping