Serves: approximately 2 cups
16 cups (1 gallon) 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 2 cups. 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.
The apple cider reduction is ready to use right away.
Place any remaining cider reduction in a sterilized Mason jar and seal the jar with sterilized lids. It keeps chilled in an ice box for up to three months. It may 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: An apple cider reduction can also be used in recipes for 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 used as a syrup.