Mugolio (Fermented Pine Cone Syrup)

Name: Mugolio (Fermented Pine Cone Syrup)
Cuisine: Other
Ingredients: Immature pine cones (green or purple, depending on species); Sugar (Turbinado sugar recommended, but granulated sugar, honey, or molasses can also be used)

Serves 1

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Mugolio (Fermented Pine Cone Syrup)

tiktok.com

Serves 1

Directions

1Find immature pine cones on the trail, which are typically green but can be purple or other colors depending on the species. Engelmann spruce cones can also be used.
2Add equal parts sugar and cones to a jar. If cones are large, break or chop them up first.
3Seal the jars tightly.
4Burp the jars (release pressure) about once a day for the first couple of weeks.
5Allow the mixture to ferment for a couple of months until the sugar is completely dissolved and a nice syrup is formed.
6Pour the mixture into a pot.
7Heat the mixture to dissolve any sugary residue that may remain. You can bring it to a rolling boil if you feel it needs thickening.
8Strain the syrup into a bottle or jar.
9Cap the jar for storage.

Ingredients

Immature pine cones (green or purple, depending on species)
Sugar (Turbinado sugar recommended, but granulated sugar, honey, or molasses can also be used)

Equipment

JarScalePotStrainerBottle

Tips

Different species of trees yield slightly different tastes in the syrup.
Burb the jars once a day for the first couple of weeks, then less frequently.
The pine cones can be saved for other uses (to be shared in a different video).
Turbinado sugar is the standard and recommended option, but other sugars like granulated sugar, honey, or molasses can be used.
The product is shelf-stable; no water bath is needed, but it can be done if desired.

Mugolio (Fermented Pine Cone Syrup)

Serves 1

tiktok.com

Mugolio (Fermented Pine Cone Syrup)

tiktok.com

Serves 1

Directions

1Find immature pine cones on the trail, which are typically green but can be purple or other colors depending on the species. Engelmann spruce cones can also be used.
2Add equal parts sugar and cones to a jar. If cones are large, break or chop them up first.
3Seal the jars tightly.
4Burp the jars (release pressure) about once a day for the first couple of weeks.
5Allow the mixture to ferment for a couple of months until the sugar is completely dissolved and a nice syrup is formed.
6Pour the mixture into a pot.
7Heat the mixture to dissolve any sugary residue that may remain. You can bring it to a rolling boil if you feel it needs thickening.
8Strain the syrup into a bottle or jar.
9Cap the jar for storage.

Ingredients

Immature pine cones (green or purple, depending on species)
Sugar (Turbinado sugar recommended, but granulated sugar, honey, or molasses can also be used)

Equipment

JarScalePotStrainerBottle

Tips

Different species of trees yield slightly different tastes in the syrup.
Burb the jars once a day for the first couple of weeks, then less frequently.
The pine cones can be saved for other uses (to be shared in a different video).
Turbinado sugar is the standard and recommended option, but other sugars like granulated sugar, honey, or molasses can be used.
The product is shelf-stable; no water bath is needed, but it can be done if desired.