Boiled Cider Syrup
¼ cup packed light brown sugar
2 teaspoons cornstarch
2 teaspoons cold water
¼ teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1/8 teaspoon ground allspice
1 cup boiled cider
1 tablespoon butter
½ teaspoon vanilla
In a small bowl, stir together water and corn starch until the cornstarch dissolves completely.
Place butter in a saucepan over low heat. When the butter melts, add the dissolved cornstarch mixture
and the rest of the ingredients. Stir thoroughly.
Continue stirring and cooking over low heat until the mixture changes from cloudy to clear.
Any remaining syrup can be stored in a cold place in a sealed Mason jar.
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: Cider syrup 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.