top of page
476830793_10229004430637121_8609437340366381818_n.jpg

Now That's Niiice
Kitchen Recipes

Remember, your recipe is YOURS! We recommend adjusting these recipes to your own sweetness and personal preference.
 

For an easy-to-print PDF of these recipes, please email grayducksyrupco@gmail.com

Citrus-Spice Glazed Carrots
 
Ingredients:

  • 2 tbsp Now That’s Niiice Syrup

  • 1 tbsp butter

  • Cooked carrots

  • ¼ tsp ground cinnamon

  • ⅛ tsp ground ginger

  • Pinch of salt

  • Optional: pinch of nutmeg or black pepper for extra depth
     

Instructions:

  1. Melt the butter in a pan over medium heat.

  2. Stir in the Now That’s Niiice Syrup, cinnamon, ginger, and salt (plus nutmeg or pepper if using).

  3. Add the cooked carrots and toss to coat evenly.

  4. Let simmer for 1–2 minutes until glossy and lightly caramelized.

Orange Bitters Caramel Sauce
 

Ingredients:

  • 2 tbsp Now That’s Niiice Syrup

  • 2 tbsp brown sugar

  • 1 tbsp heavy cream

  • 1 tsp butter

  • 2–3 thin orange slices
     

Instructions:

  1. Add Now That’s Niiice Syrup, brown sugar, heavy cream, butter, and orange slices to a small saucepan.

  2. Heat over low, stirring gently as the brown sugar melts.

  3. Let the mixture simmer 3–5 minutes, allowing the orange slices to infuse and the sauce to thicken.

  4. Remove from heat and discard the orange slices.

  5. Drizzle warm over desserts.
     

For a spiced version, add a pinch of cinnamon or a single clove while simmering, then remove before serving.

Niiice Citrus Vinaigrette
 

Ingredients:

  • 1 tbsp Now That’s Niiice Syrup

  • 2 tbsp olive oil

  • 1 tbsp apple cider vinegar

  • 1 tsp Dijon mustard (for extra body & tang)

  • Pinch of salt

  • Pinch of black pepper

  • Optional: small squeeze of fresh orange or lemon juice for brightness
     

Instructions:

  1. Whisk olive oil, apple cider vinegar, Now That’s Niiice Syrup, and Dijon mustard until emulsified and smooth.

  2. Season with salt and pepper, adjusting to taste.

  3. Drizzle over mixed greens, roasted vegetables, fruit salads, or grain bowls.

Citrus-Spice Ham Glaze
 

Ingredients:

  • ¼ cup Now That’s Niiice Syrup

  • 2 tbsp Dijon mustard

  • 1 tbsp apple cider vinegar

  • 2 tbsp brown sugar

  • ¼ tsp ground cinnamon

  • ⅛ tsp ground clove or allspice

  • Pinch of black pepper

  • Optional: 1–2 tbsp orange juice for extra citrus
     

Instructions:

  1. Whisk together Now That’s Niiice Syrup, Dijon mustard, apple cider vinegar, brown sugar, cinnamon, clove (or allspice), and black pepper until smooth.

  2. Brush generously over ham during the final 20–30 minutes of baking.

  3. Return to the oven and allow the glaze to bubble and caramelize.

  4. Brush with one final coat before serving, if desired.

Niiice Citrus-Spice Butter
 

Ingredients:

  • 1 stick softened butter

  • 1–2 tbsp Now That’s Niiice Syrup

  • Pinch of salt

  • ¼ tsp cinnamon

  • ⅛ tsp ground ginger or nutmeg

  • Optional: ½ tsp orange zest for extra brightness

  • Optional: tiny splash of vanilla extract
     

Instructions:

  1. Add butter, Now That’s Niiice Syrup, salt, cinnamon, and ginger (or nutmeg) to a bowl.

  2. Mix until smooth, creamy, and fully combined.

  3. Fold in orange zest or vanilla if using.

  4. Chill until ready to use.

Niiice Citrus-Glazed Fish
 

Ingredients:

  • 2 tbsp Now That’s Niiice Syrup

  • 1 tbsp soy sauce

  • 1 tbsp lemon juice or orange juice

  • 1 tbsp olive oil

  • 1 small garlic clove, minced

  • Pinch of black pepper

  • Optional: pinch of red pepper flakes or smoked paprika
     

Instructions:

  1. In a small bowl, whisk together Now That’s Niiice Syrup, soy sauce, lemon (or orange) juice, olive oil, garlic, and pepper.

  2. Brush over salmon, cod, tilapia, or shrimp before cooking.

  3. Bake, grill, or pan-sear the fish, brushing on extra glaze during the last few minutes of cooking.

  4. Spoon any remaining warm glaze over the top before serving.

bottom of page