Hickory Syrup

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By Dave T.
from Cades Cove, TN

Well rooted in Appalachia, hickory syurp can be used in place of maple syrup. Use it for breakfast or as a glaze for pork, chicken or fish. Would be fantastic as a glaze for roasted Brussel sprouts. Totally unique, smoky, sweet, hope you give it a try.

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serves Makes about 3 pints
prep time 10 Min
cook time 1 Hr
method Stove Top

Ingredients

  •   1 lb
    hickory tree bark
  •  
    water (enough to cover)
  •  
    sugar (equal to the amount of water after boiling)

How To Make

  • 1
    Collect one pound of bark free of moss. Preheat oven to 350. Using a soft brush and water only clean bark.
  • 2
    Place bark evenly on baking sheet and roast in oven for 30 min
  • 3
    after 30 min bark should smell slightly spicy, remove and place in large pot, cover with enough water to cover, boil for 30 min
  • 4
    After bark has boiled for 30min remove bark and keep for smokernor grill. Strain and measure water, return to a boil over medium heat.
  • 5
    Once water has started boiling add sugar of equal amount as you have water (ie. one quart of water = one quart of sugar) and boil over medium low heat stirring until liquid has reduced my 30%
  • 6
    while still hot pour syrup into pint jars and place lids on. Let cool, Jared should pop as they seal.