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.


Use warm.


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.