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Vermont Maple Syrup Gift Baskets

Oprah's Collection Maple Syrup Gift Box - Gift Baskets in Vermont

These are three of our most popular syrups, personally selected by Oprah as one of her Favorite Things, offered in an elegant box fit for any occasion. Bourbon Barrel-Aged is made by pouring our best syrup into recently emptied Bourbon barrels and letting them age for up to a year. The Cinnamon+Vanilla Infused and Hibiscus Infused are made by gently warming the syrup and infusing it with carefully sourced ingredients. Contents: 250ml bottles of Bourbon Barrel-Aged Maple Syrup, Hibiscus Flower-Infused Maple Syrup, and Cinnamon+Vanilla Infused Maple Syrup.


Certified organic by Vermont Organic Farmers. Our woods are certified as Bird-Friendly by Audubon Vermont.

A Tasty Recipe for the Holidays

(Maple Cranberry Gingerbread)

  • 2 cups fresh cranberries
  • ½ cup Sugarmaker’s Cut pure maple syrup
  • 1 stick (1/2 cup) butter
  • 2/3 cup dark brown sugar
  • ½ cup whole milk
  • ¼ cup molasses
  • 1 ½ cup all purpose flour
  • 1 Tbsp ground, dried ginger
  • ½ tsp ground cinnamon
  • ½ tsp baking powder
  • ½ tsp salt
  • ¼ tsp baking soda
  • ¼ tsp black pepper
  • 2 large eggs
  • 1 Tbsp grated fresh ginger


Preheat oven to 350.  Line a 9” cake pan with parchment to prevent sticking and then lightly grease the sides.

In a small saucepan, combine the cranberries and maple syrup.  Bring the mixture to a boil and then reduce to a simmer, stirring occasionally.  Let cook for about 8 minutes or until some of the berries have begun to pop.  Turn off the heat and set aside to cool.

In a separate saucepan, put the butter, brown sugar, milk and molasses and turn the heat on medium.  Heat until the butter is melted and the ingredients are blended but don’t let it come to a boil.  Set aside to cool.

In a large bowl, combine the flour, dried ginger, cinnamon, baking powder, salt, baking soda and black pepper.  Beat in the butter mixture.  Beat in the eggs and then add the fresh ginger.

Pour the batter into the prepared pan.  Take your cranberry compote and put spoonfuls a few inches apart throughout the cake batter.  Take a knife and run it through the cranberries to make a swirl effect.  Put the cake in the oven and bake for about 30 minutes or until a fork pierced in the middle comes out clean.  Let the cake cool and then serve plain or with whipped cream.

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