“An apple a day…”
When autumn approaches its apple time – from the sweet and crisp to the mealy and tart. Everyone has a favorite variety and a favorite apple dish. In the beginning of season I always cook Nordic classics like Danish apple cake (apple pudding), baked apples with marzipan and “æbleflæsk” (roasted apples, onions and bacon served on rye bread). As the first rush of the newcomers wears off, I’m left with winter apples and a strong desire to make them all into juice. That’s nice, but what’s even nicer, is to preserve the juice by reducing it with honey, herbs and fresh nuts. It keeps all winter and has the most amazing sweet and sour apple flavor!
The apple syrup a perfect match for pancakes, porridge and yoghurt in the morning, glazing root vegetables, in salad dressings, marinades and off course with salty cheese!
The apple variety isn’t that important and some of the freshness evaporates throughout the long boiling. So don’t use the most expensive varieties, instead use what some call “second sorting/class 2”. These apples are usually smaller and have bruises, since you’re going to juice them it doesn’t matter, the juice (and syrup) will be lovely anyway.
Apple Syrup with Fresh Hazelnuts
- Total Time: 2 hours 5 minutes
- Yield: 6-8 1x
Description
Use the most loveable fruit of the season is this flavorfull syrup with fresh hazelnuts and herbs. Serve it on everything from porridge and yoghurt to oven baked root vegetables and crispy salads!
Ingredients
- 750 ml apple juice
- 150g honey
- 100g hazelnuts (preferably freshly picked)
- a pinch of seasalt
- 10-15 sprigs of fresh thyme or rosemary
Instructions
- Mix apple juice and hazelnuts in a casserole.
- Bring the juice to a boil.
- Add rosemary/thyme, seasalt, honey and leave the casserole to simmer (without lid) over low heat for 2 hours.
- After 2 hours check the texture by dipping a cold spoon into the syrup and tasting it. If you prefer it thicker, let it simmer for another hour.
- Pour the syrup into clean glasses and store them in the fridge or a cool cupboard.
Notes
- If you prefer to keep the beautiful green color of the herbs either add them at the last step OR dischard the boiled herbs and add a few fresh strings to the glass.
- If you want to add more spicyness and warmth to the flavor, substitute the green herbs with either a stick of cinnamon, a couple of star anise or seeds of vanilla.
- Prep Time: 5 mins
- Cook Time: 2 hours 30 mins
- Category: Condiment
- Cuisine: Scandinavian
Nutrition
- Serving Size: 2 tablespoons
- Calories: 100
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Frequently Asked Questions
Do I need to use high-quality apples for the juice?
No — the article specifically recommends against it. Because the juice is reduced for 2 or more hours, much of the fresh apple brightness cooks off anyway. The author suggests using “second sorting” apples — smaller, bruised, or cosmetically imperfect fruit — since you’re juicing them and the quality of the syrup will be the same. Save the expensive varieties for eating fresh. 
How do I keep the herbs from turning an unappealing brown color in the syrup?
The notes give two options: either add the thyme or rosemary only at the very last step of the 2-hour simmer, or discard the boiled herbs entirely and add a few fresh sprigs directly to the storage jar. Both approaches preserve the green color of the herbs in the finished syrup.
Can I use warm spices instead of fresh herbs?
Yes — the notes say you can substitute the thyme or rosemary with a stick of cinnamon, a couple of star anise, or vanilla seeds for “more spiciness and warmth.” These winter spices simmer with the 750 ml of apple juice and 150g of honey for the full 2-hour reduction alongside the 100g of hazelnuts.
