# Mugolio (Fermented Pine Cone Syrup)

Mugolio is a fermented pine cone syrup that is incredibly easy to make and can be used in various ways.

- Cuisine: Other
- Category: Sauce & Condiment
- Language: en

## Ingredients

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

## Instructions

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

## Equipment

- Jar
- Scale
- Pot
- Strainer
- Bottle

## 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.

## Source

- Original video: https://www.tiktok.com/t/ZT6kHgnuB/
- Recipe page: https://www.cliprecipe.com/recipe/5346f624-24b1-47d7-b8db-84bb8ce76fa5
- Extracted: 2025-07-27

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt