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Boiled Cider is an ingredient we use a lot of – especially in the fall. It can be difficult to find; and if you do find it, it can be pricey. I thought it would be beneficial to see if I could make my own. And guess what. It’s not difficult at all! It just takes apple cider, a pot, a stovetop, and a lot of patience.
This sour-sweet syrup is perfect for flavoring all your fall treats! It’s great as an add-in for quick breads and scones. Use it to add an extra punch to fall cakes and cheesecakes. It’s great as a syrup over pancakes or ice cream. So many uses!
- Prep Time: 1 min
- Cook Time: 1 hour 30 minutes
- Total Time: 1 hour 31 minutes
- Yield: 2 cups 1x
- Category: Syrups
- Method: Stovetop
- Cuisine: American
1 gallon fresh apple cider (from the refrigerated section)
- Pour apple cider into heavy pot.
- Bring to a boil over medium heat.
- Reduce heat and simmer until thickened.
- Let cool (will thicken more as it cools).
- Store in sealed container (mason jar) in refrigerator.
The amount of time you need to cook this will depend on how high you have the heat up. I did 2 different batches. The first one took and hour and 20 minutes. The second one took 50 minutes. Lower and slower is better. You don’t have to worry about burning it that way.
When the syrup bubbles and starts to climb the pan, you’ll know it is almost done.
1 gallon of cider will yield 2 cups cups of syrup.