apple-chamomile molasses ricotta toast teaser.jpg

Apple-Chamomile Molasses


yields 1 - 1 1/4 cups, adapted from here

1 gallon unfiltered apple juice, such as Field Day Organic brand

1/4 cup dried chamomile

1/4 tsp pure orange extract (optional)

Add chamomile to juice and let steep, refrigerated, overnight.

Strain juice and discard chamomile. Add strained juice to a pot, add orange extract, if using, and bring to a boil over high heat. Reduce heat to medium-high to maintain a steady boil. Cook about one hour, or until reduced to eight to 10 oz. Reduce heat as needed as the syrup reduces to maintain your steady boil. (To measure your reduction, pour a cup of water into the pot before beginning and mark the level on the end of a wooden spoon.)

The syrup will continue to thicken a bit as it cools, and, at this level of reduction, settles at a thick, pourable syrup consistency (it does not get as thick as molasses) when stored in the refrigerator.