| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegan | Sauces, Vegan, Breakfast | 36 | Servings | |
INGREDIENTS
| 4 | c | Pure maple syrup |
| 5 1/2 | c | Water |
| 6 | tb | Kuzu or cornstarch |
INSTRUCTIONS
In a 3-quart saucepan, mix maple syrup with 4-1/2 cups water and bring to a simmer. In a small bowl, mix remaining one cup of water with kuzu. Remove syrup from heat and vigorously whisk kuzu mixture into syrup. Return mixture to heat and simmer for about 5 minutes to thicken. Serve warm or at room temperature. Refrigerate unused portion. makes 9 cups Per 1/4 cup: 93 cal, 23 g prot, 5 g sod, 1 g carb, 0 g fat, 0 mg chol, 10 mg calcium HINT: Arrowroot should not replace kuzu in this recipe because it may produce a gelatinous effect. * Source: Chef Ron Pickarski, Vegetarian Gourmet (Autumn 1993) * Typed for you by Karen Mintzias From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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