Mugolio (Fermented Pine Cone Syrup)
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.