It’s the most wonderful time of the year for one really important reason. And then there’s food. The holidays are a time to go all out and make those recipes you’ve always wanted to make for friends and family. The time to actually make breakfast like Overnight Creme Brulee French Toast, Cheesy Breakfast Pot Pie with Gouda Biscuit Crust, Apple Pie Pancake Bowls, Angel Food Cake French Toast with Cream Cheese and Strawberry Syrup and introducing Cranberry Pecan Gingerbread Waffles with Easy Orange Syrup.
Well, today is part 1 of the introductions. Today I bring you Easy Orange Syrup because this drink worthy syrup deserves its very own post.
When I started thinking about what would compliment my Cranberry Pecan Gingerbread Waffles perfectly, I knew it was going to by Orange Syrup. And this Orange Syrup does not disappoint. Truth be told, I tried a few versions of Orange Syurp before I tried this one from Martha Stewart, and although I usually can never leave a recipe alone, this Easy Orange Syrup is an exception. It is so perfect in its simplicity and you probably have all of the ingredients on hand. All you need is sugar, water, orange juice, butter and 10 minutes. Or just be around for 10 minutes to stir occasionally. I wasn’t exaggerating when I said this was easy!
This Orange Syrup tastes exactly like it sounds – sweet, silky orange syrup – the perfect amount of citrus, the perfect amount of sugar and the perfect kiss of butter. At the same time, this Orange Syrup tastes better than it sounds. I honestly was expecting to like this syrup but I love this syrup.
It is crazy yummy on pancakes, French toast, waffles and particularly these Cranberry Pecan Gingerbread Waffles. Get your syrup ready because these waffles are coming on Tuesday.
Just try not to drink all the Orange Syrup before then.
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Easy Orange Syrup
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Ingredients
- 1 cup sugar
- 1/2 cup water
- 3/4 cup freshly squeezed orange juice
- 1 tablespoon cornstarch
- 2 tablespoons unsalted butter
Instructions
- Whisk together the sugar and water in a small saucepan and bring to a boil. In a small bowl, whisk together orange juice and cornstarch then whisk into sugar/water. Simmer gently until thickened, 8-10 minutes, stirring occasionally, then stir in butter until it melts. Best served warm.
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Recipe Source: Martha Stewart
Brenda Sanders says
Do you know if you can make this and put it in a jar for a gift? I am making an orange themed gift baskets for Christmas, all home made items, and thought this might be great with a homemade Orange, walnut, gingerbread waffle mix.
Jen says
I love your gift basket idea! This orange syrup should be refrigerated so if it can be gifted then refrigerated shortly after then it would work.
SUV says
This was really good. This is my second time making it and the second time I did
This and gave it a little more orange flavor.
1 cup sugar
1/4 water and 1cup orange
3/4 cup freshly squeezed orange juice
1 tablespoon cornstarch
2 tablespoons unsalted butter
Jen says
Thanks for sharing, sounds delicious!
Heather Kilpatrick says
This was delicious. I was looking for a syrup to serve with Alexandra Staffords Cranberry/orange Dutch baby, and this came up when I searched. I added the zest from the oranges/clemintines I used to make the syrup, and I also crushed in some cardamon. I’m at about 5000 feet altitude, so it took the full 10 min to really be the right amount of thick, and it was a HUGE hit for breakfast! My husband is planning to make some waffles tomorrow mostly as an excuse to eat more of the syrup.
Jen says
Thanks for giving this a try! I’m so glad you and your husband loved it!