This syrup can be poured over French toast or pancakes as an alternative to maple syrup.
- Yield: Makes 1 1/2 cups
Source: Martha Stewart Living, April
- 1 cup sugar
- 1/2 cup water
- 3/4 cup freshly squeezed orange juice
- 1 tablespoon cornstarch
- 2 tablespoons unsalted butter
Combine the sugar and 1/2 cup water in a small saucepan. Bring to a boil; stir until sugar has dissolved. Combine juice and cornstarch in a bowl; pour into sugar syrup. Simmer gently until thick, 6 to 8 minutes. Add butter; stir until it melts. Serve warm.