Mugolio (Pinecone Syrup): What It Is and How to Use It
Mugolio is more than just syrup. It's a taste of the forest in liquid form. Whether you're a chef, a forager, or a curious foodie, this pine cone syrup is a unique pantry addition that elevates everyday dishes into something extraordinary.
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Servings: 32 Tablespoons
Calories: 103kcal
Equipment
- 1 funnel
Ingredients
- 4 cups young, unopened pinecones
- 3 cups brown sugar
- 1 cup raw sugar
Instructions
- Crush or slice pinecones, then layer in a sterilized mason jar with brown sugar, raw sugar, or a combination of both. Or use honey.
- Place in a sunny location with the cap slightly loose to allow fermentation for one month or longer, if you're patient enough.
- Strain the pinecone syrup into a saucepan and simmer over low heat until all the sugar has dissolved and the syrup's flavor has concentrated.
- Pour pinecone syrup into a bottle and store in a cool, dark location. Once opened, store in the fridge.
Notes
- Keep pinecones submerged in the syrup. If needed, top with more sugar. To keep the mugolio shelf-stable, do not add water!
- Be sure to use very low heat so that your mugolio retains the beneficial compounds, such as vitamin C.
- A few drops go a long way. Think of it like a finishing oil or aged balsamic.
- Keep the sealed bottle in a pantry or cupboard away from heat and light.
- Store the unsealed jar in the refrigerator to prevent fermentation or spoilage.
Nutrition
Serving: 1Tablespoon | Calories: 103kcal | Carbohydrates: 26g | Protein: 0.02g | Sodium: 6mg | Sugar: 26g
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