For a dipping or drizzling sauce for almost anything, bring ½ cup (120 ml) maple syrup to a simmer in a nonstick saucepan. Add 4 to 5 dried ancho chiles, then remove from the heat and let steep for at least 30 minutes. Strain the syrup into a squeeze bottle and use to top almost any kind of food with spicy-sweet flavor. (You can also try this technique with fresh herbs—woody herbs like sage, rosemary, and thyme work best.) This syrup will keep for up to 2 weeks in the refrigerator.
