Servings: 12 serving(s)
Prep time: 5 minutes
Total time: 10 minutes
Cooking time: 5 minutes
Spiking molasses with hot peppers and a hint of rosemary creates a versatile drizzle for cheese, meat, savoury fritters and more.
“Maritime ketchup” is what chef Matty Matheson calls molasses. (Matty grew up in Atlantic Canada and has great fondness for Crosby’s molasses.)
It is a great comparison because molasses can be used as a condiment. It used to be common in Atlantic Canada and Quebec to have molasses on the table at every meal, to be drizzled over everything on your plate. You can still find the occasional restaurant that keeps molasses on the table alongside the ketchup, salt and pepper. Some restaurants have swapped the molasses for whipped molasses butter.
This hot spiced molasses is meant to be enjoyed in the same way. Drizzle it on poached or fried eggs, on your bacon. It suits salty cheese like feta and extra old cheddar. Try it on your burger or your pork chops, and everything from the barbecue. Hot spiced molasses is especially good with this sweet potato wedges recipe.
I came up with the recipe specifically for my corn fritters.
It’s easy to play around with the heat in this recipe. Make hot spiced molasses as hot as you like by adding more or less cayenne. Adding Tabasco sauce is another option.
Hot Spiced Molasses Recipe
- 1 cup Crosby’s Fancy Molasses
- 2 sprigs fresh rosemary or 1/2 tsp dried
- 1/8-1/4 tsp. cayenne pepper
- 1 tsp. cider vinegar
- Put all ingredients in a saucepan and warm over medium heat until almost too hot to touch.
- Remove from heat and let infuse until cool.
Store in an airtight jar for 3-6 months.
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