Everything to Know About Boiled Cider and How to Make It

Apples are one of the best things about fall. You can bake with them, make your own applesauce and apple butter, and dip them in caramel for candied apples. And then there's apple cider. Personally, I can't resist a jug of fresh apple cider at the orchard or farmers market. Problem is, sometimes it's hard to use up a whole jug. Boiled cider solves that problem.

We've talked before about the importance of apples in U.S. food history. Apples were one of the first crops planted by colonists; at first in New England, and then later on in other parts of the country, many farms large and small had an apple orchard.

One of the things farmers made with apples was apple cider. You could press apples that people wouldn't eat and still get use out of them. But apple cider (unless it's been fermented, and there was a lot of that going on, too) is perishable. So as to not waste apple cider, farmers would preserve it by boiling it down to a syrup. In New England especially, you may see it called apple molasses.

How to Make Boiled Cider

Boiled cider is the easiest thing in the world to make. All you need is one ingredient, a large pot, a source of heat and several hours.

Stock Pot
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To make boiled cider syrup, you definitely want to use unfiltered apple cider (and not apple juice). You can buy jugs of cider at the grocery store or get fresh cider at the farmers market; it doesn't have to be expensive, but since you're concentrating the flavor, make sure it's a cider you like.

Pour at least a half-gallon of cider into a heavy-bottomed, non-reactive pot. A dutch oven, copper or stainless steel stockpot will work best; don't use aluminum unless it's coated. The more cider you want to reduce, the larger a pot you'll need.

Bring the cider to a boil over medium-high heat, then reduce the heat so that the cider simmers. Let it simmer. uncovered, for three to five hours. Stir the liquid every half hour or so. The total cook time will depend on how much fresh cider you start with. When the boiled cider is done, it should be about 1/7 of the original volume. In other words, if you start with half a gallon, you'll end up with just over a cup of boiled cider. It will be thick and have a deep caramel color.

Let the apple cider syrup cool to room temperature, then pour it into a clean jar, cover the jar, and then store it in the refrigerator.

Two notes here. You can make boiled cider in a slow cooker, though it's going to take closer to 24 hours for the apple cider to reduce completely, even with the slow cooker on high. You can also add spices or a splash of vanilla or rum to the apple cider; if you use spices, it's best to use whole spices so that it's easier to remove them at the end of cooking.

How to use apple cider syrup

Use boiled cider in and on anything where you want a sweet kick. You can use it in place of a sweetener like maple syrup or honey. Pour it over waffles and french toast. It's a revelation drizzled over ice cream. Mix it with olive oil and a bit of apple cider vinegar for a delightful fall salad vinaigrette. Mix it with softened butter and spread it on biscuits or muffins.

Boiled cider is an excellent cocktail ingredient. Whiskey and boiled cider may be the only fall cocktail you ever drink again. You can also mix boiled cider syrup with seltzer water for an easy non-alcoholic drink.

Because the flavor is so concentrated, use the cider syrup in any dish where you want more apple flavor, including apple pie or cider donuts. You can also use the syrup to make apple cider caramels.

Boiled cider syrup keeps in the fridge indefinitely, so you could also pour the syrup into small glass jars and give your new favorite secret ingredient as homemade gifts.

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