Serves: approximately 1/4 cup
4 cups fresh pressed, unprocessed apple cider without preservatives
Pour the cider into a heavy-bottomed stainless steel saucepan.
Bring to a boil over medium-high heat. Reduce the heat to medium-low. The liquid should steam
slightly, but not bubble or boil.
Continue to cook uncovered (usually about an hour) until it has reduced to a little more than ¼
cup. Monitor the liquid for the last half hour and stir frequently to keep the cider from scorching. The
boiled cider is done when it threads or coats the back of a spoon.
Transfer ¼ cup to measuring cup. The boiled cider is ready to use right away.
Place any remaining syrup in a Mason jar and seal it. Keep in the refrigerator for up to three
months. It will become very thick when cold. To use, place jar in a bowl of warm water. It will
“melt” back to a liquid.
Cook’s Note: Boiled cider can also be used in or over crisps, crumbles, turnovers, vinaigrette
dressings, barbecue sauces, hot vegetables, hot fruit, crepe fillings, cornbread, ice cream, yogurt, or as
a 1-1 replacement for honey or molasses. It can also be made into a syrup.