Who here LOVES apple cider?
Who LOVES syrup?
We are a syrup family...
and this tastes so good on just about everything!
This is the perfect syrup for Fall or anytime, really.
Great to give as a gift OR
to eat it all yourself!
The temperature is starting to cool off and the evenings are getting shorter
so why not try making some soon!
I promise you won't regret this decision! :)
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To make boiled cider, you don’t need much more than a heavy stockpot,
a wooden spoon and a few hours.
The syrupy result can be drizzled over pancakes or corn bread, used to sweeten mashed sweet potatoes and used as a glaze for winter squash or carrots.
Its sweet-tart effect also works well in vinaigrette's
and as a component in barbecue sauce.
And it is never out of place paired with ice cream.
This recipe can be cut in half.
Kept in sterilized jars, boiled cider
can be refrigerated indefinitely.
To properly gauge what 2 1/2 cups looks like in the pot,
pour in that much uncooked cider first,
then add the remainder of the gallon and get cooking.
Here's What you'll need:
1 gallon apple cider
Pour the cider into a large, heavy-bottomed stockpot.
Bring to a boil over medium-high heat, stirring occasionally.
Reduce the heat to medium-low; cook uncovered for 4 to 5 hours
or until it has reduced to a little more than 2 cups,
stirring more frequently as needed in the last
30 minutes to keep the cider from scorching.
The boiled cider is done when it coats the back of a spoon,
with a consistency like that of maple syrup.
The boiled cider is ready to use right away; or,
sealed tightly, it can be refrigerated indefinitely.
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I hope you all have a delightful week!