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!
5 from 5 votes
Cook Time3 hourshrs
Total Time3 hourshrs
Servings: 16tablespoon
Calories: 54kcal
Special Equipment
4-quart heavy saucepan not cast iron (unless enamel coated)
½gallon(2liters)apple cider, unfiltered and preservative-free, organic if possible
flavorings, as desired, see Recipe Notes
Instructions
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. Adjust the heat down slowly as needed as the cider is reduced so that it doesn't boil too fast. During the last hour of simmering, stir every 15 minutes, checking for doneness.
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 ⅛th 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 canning jar to remove any impurities. You should have about 1 cup of boiled cider.
Storage instructions: Let the jar cool to room temperature, then cover and store in the refrigerator. It should keep indefinitely.
Recipe Notes
You can flavor your boiled cider in a number of ways. Add 2 or 3 cinnamon sticks, a fresh vanilla bean, split lengthwise, some orange zest, or (my favorite) ¼ cup of whisky or rum to your cider at the beginning of the simmering process.Be sure to use a heavy duty pot that holds at least 4 quarts for ½ gallon of cider (the cook time will vary depending on your stove and the size of the pot you choose). An enamel-coated cast iron pot or Dutch oven works well. According to one commenter on King Arthur Baking, don't use a cast-iron pot unless it's enamel coated. Otherwise, the iron can infuse into the syrup and ruin it.This recipe can be doubled by starting with a gallon of apple cider, and will reduce to 2 cups of boiled apple cider. Use at least a 5-quart pot and be aware that the cooking time can be upwards of 5 to 6 hours, so plan accordingly.