Boiled Apple Cider Syrup Recipe
Boiled apple cider syrup is a thick, molasses-like ingredient that can be used to make the most delicious cookies, cinnamon rolls, cream cheese, and more! It has a deeply sweet apple flavor with layers of warm spices, and is the perfect kitchen project for a cool fall day!
Equipment
- wide stock pot ideally 6 quart or larger
- glass mason jar
- Wooden spoon
Ingredients
- 1 gallon apple cider (or preferred amount)
- 1-2 cinnamon sticks
Instructions
- In a large pot, combine apple cider with cinnamon sticks and bring to a simmer over medium heat.
- Continue simmering, stirring occasionally, for approximately 2 hours or until the mixture begins to thicken. It can be hard to tell exactly when it thickens, but you will notice that the drops of apple cider tend to stick to the wooden spoon a little more instead of falling off like water. Most tellingly, the mixture should be greatly reduced to about 10% of the original volume and if you turn off the heat, it will begin to thicken even more.
- Once done, let the syrup cool to room temperature, remove the cinnamon sticks and transfer the syrup to an airtight container or bottle. Refrigerate until needed.
Notes
You can reduce any amount of apple cider you like, but to make it worth the effort, I recommend reducing about 1 gallon at a time.
Servings: 1.5 cups