*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Good stuff! I did not use cranberry juice I used organic apple juice and I used a half-teaspoon of pumpkin pie spice. I served this over pumpkin-spiced french toast. The kids loved this! I would like to try this with a quarter cup plus two tablespoons buttermilk or evaporated milk and see if I don't get a cream-type of syrup.
We didn't like this and actually ended up tossing it. I think it was the cranberry juice cocktail, which made it quite tangy when we were hoping for subtle sweetness and spice. I would love to try it again with apple juice though, I think that would make it much better.
Usually I just have butter on my pancakes. I'm not a big syrup fan but I'm a huge pumpkin fan so I had to try this with my pumpkin pancakes. I used 2 teaspoons pumpkin pie spice instead of the cinnamon and allspice. Yes it was more spice than called for but that's how I like it. I will make this again especially when company comes for the hoildays.
Yummers! I wouldn't really call this a syrup but it is rockin' on pumpkin pancakes. I had to change it based on what I had on hand. I didn't have maple syrup so I used Butter Pecan no cranberry juice so I used spiced apple cider. Also added about a tsp of vanilla and about 2T butter. Warmed this up on the stove before serving. So very good! Thanks for the recipe!