Boiled Apple Cider (aka Apple Cider Syrup) takes everything yummy about apple cider and concentrates it to a thick syrup. It's easy to make, and gives you the secret ingredient you need to take all your apple treats to the next level of flavor!Adapted from King Arthur Flour
½gallonapple cider, unfiltered, organic if possible
flavorings, as desired, see Recipe Notes
In a large heavy pot, bring the apple cider to a boil over medium-high heat. Reduce the heat to keep the cider at a simmer. You should see small bubbles.
Using a skewer, mark the level of the cider. Continue to mark the level on the skewer each hour.
Simmer the cider for about 3 hours, stirring every 30 minutes. During the last hour of simmering, stir every 15 minutes (see Recipe Notes).
The cider will be ready when you stir it and dark copper-colored bubbles form, covering the entire surface. You can also check by using your skewer...the cider will boil down to about ⅛ of its original volume. Finally, if you smear a small amount on a plate, it should have the consistency of warm, runny honey. The cider will thicken as it cools, so don't over-cook it.
Once you've achieved the right consistency, remove the boiled cider from the heat and strain it through a fine mesh strainer into a mason jar to remove any impurities. You should have about 1 cup of boiled cider.
Let the jar cool to room temperature, then cover and store in the refrigerator. It should keep indefinitely.
The cook time will vary depending on your stove and the size of the pot you choose. You can flavor your boiled cider in a number of ways. Add a cinnamon stick, vanilla bean, orange zest, or (my favorite) a splash or whisky or rum to your cider at the beginning of the simmering process.This recipe can be doubled by starting with a gallon of apple cider, reducing to 2 cups of boiled apple cider. Be sure to use a heavy duty pot that holds at least 5 quarts....a cast iron pot or Dutch oven works well. Note that the cooking time can be upwards of 5 to 6 hours, so plan accordingly.