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This past March, my kids and I walked into the woods behind our house, clearing branches from the little path we made to our tree fort by the stream. While we walked, we found several pine tree limbs on the ground, covered in tiny pinecones. I had seen a video online not long before that on how to make your own Mugolio syrup; a sweet aromatic syrup made from sugar and the sap from newly formed pinecones. Originating in Italy and traditionally made from Mugo pines, I decided to give it a go with the Eastern White Pine we’d found in our back yard.
In September I boiled the syrup down until it thickened and sifted it through a cheesecloth, storing it in a glass jar. It’s wonderfully earthy and reminds me of the taste of buckwheat honey and fall spices. We gathered a couple dozen dropped walnut husks from our Black Walnut tree this year and cleaned them up, letting them cure on our counter for several weeks as well. I hope you love it just as much as we did.
Prep time: 15 minutes
Cook time: 60-70 minutes
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