• Looking Back on a Decade of Maple Innovation
  • Looking Back on a Decade of Maple Innovation

    Back in 2007, Local Baquet ran an article by Bonnie Hudspeth on maple innovation and production in Vermont. Since then, maple production in Vermont has tripled to 1.8 million gallons a year and innovation seems to have entered a new golden (or perhaps amber) age. We did a quick maple innovation news round up for 2018 / 2019 to help everyone keep up with the some of the trends. 

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Maple Lime Cranberry Wine Jelly

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Maple Lime Cranberry Wine Jelly

Recipe by Claire Fitts.

Ingredients

  • 3 cups cranberry wine, divided
  • 3 tbs. lime juice
  • 2 tsp. Pomona’s Universal Pectin calcium water*
  • 2 tsp. Pomona’s Universal Pectin*
  • 1 cup Vermont maple syrup

Directions

In a small saucepan, mix together 2 cups of cranberry wine, lime juice and calcium water. Bring to a boil. In a separate small bowl, whisk together the remaining cup of cranberry wine and the pectin. While whisking the boiling mixture in the pan, pour pectin mixture into the pan and whisk vigorously for 1–2 minutes, or until the pectin is dissolved. Whisk in the maple syrup and return the mixture to a boil. Remove from heat, let cool, and enjoy! Makes 4 cups.

*Pomona’s Universal Pectin is a low-sugar pectin that comes with the calcium water and can be purchased at most natural foods stores.

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