This is less of a recipe and more of a guide for making apple cider syrup, also known as boiled apple cider or apple cider molasses, which I’ll be using in a few upcoming recipes. This syrup is a very concentrated form of tart appley goodness and can be drizzled over desserts, added into recipes for an appley punch, or used in cocktails.
Directions after the jump.
Apple Cider Syrup (recipe/idea from Foodie with Family)
- 1 gallon of apple cider
1. Pour the apple cider into a large pot. Boil, uncovered for 2-3 hours until it reduces to approximately 1/7th its original size.
2. Once the entire gallon has reduced enough, it will be more viscous and darker in color. Remove from heat and pour into a bottle.
One entire gallon boils down to fit into a half liter bottle so plan accordingly.