Crinklaw’s Maple Syrup is a natural, healthy sweetener. Pure maple syrup is a source of many essential nutrients including calcium, iron and is a source of vital antioxidants.
Traditionally, pure maple syrup is used on pancakes, waffles, and French toast but it has so many more uses…sprinkle maple sugar on your oatmeal, in your coffee or tea. You can even add maple syrup to your morning smoothie.
Other great maple syrup cooking tips:
- Create an awesome dessert by drizzling our maple syrup over vanilla ice cream.
- Drizzle our maple syrup over steamed vegetables for a yummy syrup glaze.
- To add flavour to your own recipes, you can replace refined white sugar with our maple syrup or maple sugar as follows: 335 ml (l 1/3 cup) of Crinklaw's Maple Syrup or 150 g (1 cup) of maple sugar for 225 g (1 cup) of white sugar. If you use our maple syrup, reduce other liquids in the recipe by 85 ml (1/3 cup).
Want to print these recipes? Click here for our printer friendly recipe page.
Maple-Pecan Butter
| 2 | sticks | unsalted butter, softened |
| 1/2 | cup | Crinklaw’s pure maple syrup |
| 1/3 | cup | finely chopped pecans |
Beat all ingredients with an electric mixer on medium speed
until combined.
Divide mixture in half and spoon onto two 15”X12” sheets of parchment paper.
Roll butter mixture in the parchment paper into 1 1/2 “ logs.
Twist ends of paper to seal.
Refrigerate until ready to use or up to two weeks.
Slice into rounds.
Delicious on pancake and waffles, scones or muffins.
Maple-Sage Pork Sausage
| 2 | ibs | coarsely ground pork sausage |
| 6 | tbsp | Crinklaw’s pure maple syrup |
| 1/4 | cup | chopped parsley |
| 2 | tbsp | finely chopped fresh sage |
| 2 | tsp | salt |
| 1/4 | tsp | freshly ground pepper |
| 1/2 | tsp | ground nutmeg |
| 1/4 | cup | veg oil |
Preheat oven to 175 degrees. Mix together all ingredients except the oil until combined. Form mixture into 2 inch round patties. Working in batches, cook patties in a large skillet over medium heat, until browned, about 3 minutes per side. Transfer to oven to keep warm as batches are cooked.
Hot Maple Apple Cider
| 6 | cup | apple cider |
| 1/4 | cup | Crinklaw’s maple syrup |
| 1 | orange peel cut into strips | |
| 1 | lemon peel cut into strips | |
| 2 | 2 cinnamon sticks | |
| 1 | Spice bag and string | |
| 6 | whole | cloves |
| 6 | whole | allspice berries |
Pour cider and syrup in a large pot. Place spices and peels in centre of spice bag and tie with string. Drop spice bundle into liquid and heat on medium about 10 minutes. Discard spice bag. Ladle cider into mugs. Top with maple whipped cream. (below)
Maple Whipped Cream
| 3/4 | cup | whipping cream |
| 1/4 | cup | Crinklaw’s maple syrup |
Thoroughly chill the cream and the syrup.
Beat the cream until it begins to thicken.
Add syrup a small amount at a time, beating constantly, until stiff peaks form.
Irish Canadian Coffee
| 1/4 | cup | Irish whisky |
| 1 | tsp | Crinklaw’s maple syrup |
| Strong, freshly brewed coffee | ||
| Whipped cream sweetened with maple syrup. |
Combine whisky and maple syrup in a suitable glass or mug, pour in the coffee. Top with whipped cream. Put your feet up in front of the fire and relax!
Maple Yogurt Smoothie
| 1 | cup | vanilla yogurt |
| 1/2 | cup | skim milk |
| 1/3 | cup | Crinklaw’s maple syrup |
| 1 | ripe | banana, peeled |
| 1 | pinch | cinnamon |
| 3 | ice cubes crushed |
Process in blender until smooth and slushy. Pour into frosted glasses.
Maple English Cream
| 9 | egg yolks | |
| 3/4 | cup | Crinklaw’s granulated maple sugar |
| 500 | ml | 35% cream |
| 200 | ml | milk (homogenized) |
| 75 | ml | Crinklaw’s maple syrup |
Bring the cream, milk and half the maple sugar to a boil.
Mix egg yolks, maple syrup and remaining maple sugar. Add this mixture to the cream.
Reduce heat and cook until the temperature reaches 185’F stirring constantly.
Strain the mixture and cool as fast as possible.
Absolutely delicious over waffles, pancakes, French toast or fresh fruit.
Maple Orange French Toast
| 12 | slices | white toasting bread |
| 3 | eggs | |
| 3 | egg whites | |
| 1/4 | cup | skim milk |
| 1/4 | cup | orange juice |
| 1/4 | cup | Crinklaw’s maple syrup |
| 1 | tbsp | finely grated orange rind |
| 1/4 | tsp | nutmeg |
| 1 | tbsp | canola oil |
Trim crusts off bread. Combine all other ingredients in a mixing bowl, except oil, and beat well. Soak each slice of bread in the egg mixture until completely saturated. Spray pan with nonstick oil and cover with a thin coat of canola oil. Fry French toast on med-hi until golden on each side. Keep warm in oven at 200’ until ready to serve.
(Delicious with Maple English Cream recipe above)
Maple Ginger Cookies
| 2/3 | cup | shortening |
| 1/3 | cup | soft butter |
| 1 | cup | Crinklaw’s maple syrup (room temp) |
| 1 | tbsp | molasses |
| 1/2 | tsp | vanilla |
| 3 1/2 | cup | flour (half may be whole wheat) |
| 2 | tsp | baking soda |
| 1/2 | tsp | salt |
| 1/2 | tsp | ginger |
| 1/4 | tsp | each nutmeg and cloves |
Cream shortening and butter. Drizzle in the maple syrup, molasses and vanilla, beating until smooth. Toss together remaining ingredients adding to the creamed mixture about a cup at a time. Chill dough 2 hours.
Preheat oven to 350’.
Roll the dough not quite ¼ inch thick. Cut with cookie cutters. Bake 10 minutes and allow to cool on the baking sheet before transferring to wire rack.
Chocolate Maple Coconut Haystacks
| 4 | cup | flaked, sweetened coconut |
| 1 | cup | Crinklaw’s maple syrup |
| 1 | cup | icing sugar |
| 1/3 | cup | unsalted butter |
| 3 | tbsp | maple cream liqueur |
| 11 | oz | good quality chocolate, chopped |
Combine the coconut, maple syrup, sugar, butter and maple cream liqueur in a large bowl. Set aside.
Melt the chocolate in top of double boiler being very careful to not let any water droplets to touch the chocolate. Cool.
Mix the cooled chocolate with the coconut mixture and drop by spoonfulls onto wax paper on a cookie sheet. Refrigerate for 3-4 hours.
Maple Cranberry Sauce
| 1 | bag | fresh cranberries |
| 1 | cup | Crinklaw’s maple syrup |
| 1 | cup | raspberry or cranberry juice |
| 2 | tbsp | finely grated orange rind |
| 2 | tbsp | Grand Marnier liqueur (Optional) |
Combine cranberries, maple syrup, juice and grated orange rind in a saucepan. Bring to a boil, lower heat to medium and cook 15 minutes or until cranberries pop open. Add liqueur if using. Cool. Store in covered container in fridge.
Roasted Vegetables in Maple Syrup
| 1/4 | cup | Olive oil |
| 1/2 | cup | Crinklaw’s maple syrup |
| to taste | Fresh herbs – parsley, basil, oregano | |
| 2 | tbsp | crushed garlic |
| to taste | Salt, pepper |
Blend above ingredients with a whisk.
Pour mixture over assortment of winter vegetables and toss.
(carrots, parsnips, sweet potatoes, golden beets, potatoes, bell peppers, leeks, onions)
Spread the vegetables on a cookie sheet, place two sprigs of rosemary on top.
Bake at 400’ for 20 minutes.
Before serving spritz with a bit of balsamic vinegar.
Canadian Maple Chili
| 3 | tbsp | vegetable oil |
| 2 | lbs | ground meat ( beef, pork, chicken or turkey or a combo) |
| 2 | cup | chopped onion |
| 2 | tbsp | minced garlic |
| 1 | cup | each sweet green, red and yellow pepper diced |
| 1 | cup | Crinklaw’s maple syrup |
| 2 | cup | small button or sliced mushrooms |
| 1 | cup | tomato sauce |
| 1 | cup | stewed tomatoes |
| 2 | (14oz) | cans kidney beans (or use chick peas, romano or black beans) |
| 1 1/4 | tbsp | chili powder, salt and pepper |
Heat the oil, brown the meat with the onion and garlic until meat is completely browned. Add all other ingredients and simmer covered 1 hour. Uncover and simmer another 2 hours.
Maple French Dressing
Put the following ingredients in a shaker and shake well.
| 3/4 | cup | salad oil |
| 1 | cup | ketchup |
| 1/2 | cup | apple cider vinegar |
| 1/2 | cup | crinklaw's maple syrup |
| 1 | tsp | salt |
| 1/4 | tsp | pepper |
| 1/2 | tsp | dry mustard |
| 1/2 | tsp | ginger |
Refrigerate a few hours. Shake well before using.
Cranberry Maple Butternut Squares
Crust
| 2 | cup | flour |
| 1/2 | cup | sugar |
| 3/4 | cup | margarine |
Combine until crumbly. Press firmly into a 13 X 9 cake pan and bake at 350°F for 15 minutes until light golden.
Topping
| 4 | eggs | |
| 1 | cup | sugar |
| 3/4 | cup | crinklaw's maple syrup |
| 3 | tbsp | butter, melted |
| 1 1/4 | cup | chopped pecans |
| 1 | cup | coarsely chopped cranberries (fresh or frozen) |
Beat eggs, sugar, maple syrup, and melted butter together until blended. Stir in the pecans and cranberries. Pour evenly over the crust. Bake 30 minutes longer or until set and golden. Cool.
Maple Teriyaki Salmon
(Preheat oven to 425°F)
| 4 | salmon filets | |
| sesame seeds |
Marinade
| 3 | tbsp | red wine |
| 3 | tbsp | crinklaw's maple syrup |
| 2 | tbsp | water |
| 2 | tbsp | soya sauce |
| 2 | tbsp | vegetable oil |
| 1 1/2 | tsp | minced gingerroot |
| 2 | tsp | crushed garlic |
Combine above marinade ingredients. Place the salmon filets into an 8 X 8 pan. Pour marinade over the filets and let stand for 20 minutes. Remove salmon to a baking dish. Pour marinade into a saucepan. Boil marinade for 3 to 5 minutes or until thick and syrupy. Pour cooked marinade over the filets. Sprinkle with sesame seeds.
Bake salmon for 10 to 15 minutes or until fish flakes easily when tested with a fork.
Maple-Orange Acorn Squash
| 2 | medium | acorn squash |
| 1/2 | cup | crinklaw's maple syrup |
| 4 | tbsp | frozen orange juice concentrate |
| 2 | tsp | cinnamon |
| pinch | pinch of salt | |
| boiling water |
Preheat oven to 375°F. Cut squash lengthwise. Scoop out seeds and stringy fibers. Place in a deep baking dish with cut side up.
Fill the centre of each of the 4 squash halves with 2 tbsp maple syrup, 1 tbsp orange juice concentrate, 1/2 tsp cinnamon and a pinch of salt. Place baking dish on oven rack and carefully pour 1 inch of boiling water in pan to surround the squash. Bake 40 minutes or until tender and golden brown.
Maple BBQ Sauce
(make 3 cups)
| 1 | medium | onion, diced |
| 2 | tsp | vegetable oil |
| 2 | tbsp | flour |
| 1 1/2 | cup | ketchup |
| 1 | cup | red wine |
| 1/2 | cup | crinklaw's maple syrup |
| 1/4 | cup | lemon juice |
| 2 | tbsp | Worcestershire sauce |
| 1/2 | tsp | cayenne |
| 1 | tsp | ginger |
| 1 | tbsp | crushed garlic |
| 1 | bay leaf |
In a large saucepan, sauté onion in oil until translucent. Sprinkle onion with flour and cook 2 minutes more. Whisk in remaining ingredients, simmer 30 minutes or until thickened. Cool, remove bay leaf and store in a covered container in the refrigerator until ready to use.
Sugar on Snow
"Sugar on Snow" is a traditional spring-time favourite at the annual Crinklaw Maple Festivals. Sugar on Snow is made by pouring heated pure maple syrup onto packed snow or crushed ice to form a taffy-like candy.
To make your own Sugar on Snow:
Heat the syrup without stirring to 233 degrees on a candy thermometer. Pour or drizzle (again without stirring) the syrup immediately over the packed snow or crushed ice to form a thin coating. The taffy is soft at first, so the easiest way to eat it is to wind it up with a popsicle stick and allow to cool (harden) for a few minutes on the ice.
Want to print these recipes? Click here for our printer friendly recipe page.