I may have asked this question before because I have the same question every year at about this time as I usually make candied orange slices for Christmas. This year I have tangerines and, along with the water and sugar, I was thinking of dropping one or two whole cloves in with it.
There’s always a bunch of syrup left over and I grow tired of drizzling it over ice cream. What else can I do with it?
My mother’s usual solution to runny fruit sauces is to put them on pancakes in lieu of pancake syrup.
Use pectin or gelatin to make chewy candy.
Make a gateau de sirop, a spicy Cajun cake usually soaked in cane syrup. Perhaps you could put a little tangerine zest in the batter or the whipped cream topping.
Your ideas intrigue me and I would like to subscribe to your newsletter. Do you have a recipe?
Send it to me.
Or, just off the top of my head:
Ham glaze.
Oh my! Everything sounds spectacular. How 'bout I make a rum dirink with it and then soak the Cajun cake in that? I’d so do that if I had an oven.
Here you go: Recipe for Gorgeous Fruit Jelly Candies Google “jelly candy recipe”.
And seriously, send some to me.
Perfect. Good old Knox Blox type candy is the easiest. Pectin isn’t too hard, just follow the instructions on the package. Add or coat with sugar to help it stay moist. The more gelatin you add the denser and chewier it gets.
Sweeten iced tea or lemonade.
Drizzle it over Greek yogurt.
You can make a movie about a Syrup Heist.
I usually put a bit of fresh squeezed orange juice (plus zest) in my cranberry sauce. I’m sure the type of orange syrup you described would work too.
Mix with vanilla vodka and enjoy your grown-up Creamsicle shots.
I think you should come up with some way to pair it with dark chocolate in some form. That’s not very specific, but I’m trying to…uh…not limit your creativity! Yeah, that’s the ticket.
You could substitute it for simple syrup in any number of cocktail recipes.