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.