This easy Boiled Apple Cider Syrup is laced with the flavor of cinnamon and is a delicious flavor booster for adding into all of your favorite fall baked goods!
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About the recipe
Welcome to Day 1 of Apple Cider Week! I'm SO excited about what is to come. This year, I've decided to celebrate one of my favorite fall and holiday ingredients with a full week of recipes that feature it: fresh apple cider!
Apples and all things related to apples are my favorite thing about fall - it's my dream to one day spend a month in New England just taking in the glory of apple season up north!
One particular apple cider ingredient that has intrigued me for some time now is boiled cider. I've seen lots of recipes that call for it - most often apple cider donuts and apple pies.
I've been tempted many a time to buy the boiled cider sold on King Arthur's website but recently discovered that it's easy to make it yourself at home. And I'm happy to report that it could not have been more simple!
Apple Cider Week Recipe List:
Once you make your boiled cider, you can use it in any of the following delicious apple recipes:
- Salted Caramel Apple Cider
- Boiled Cider Pralines
- Baked Apple Cider Donut Holes
- Apple Cider Sweet Potato Casserole
Ingredients
- Fresh apple cider - you will need one gallon of fresh apple cider to make this boiled apple cider syrup. It yields approximately 2 cups, which is plenty to add to your favorite apple recipes throughout the fall season! Feel free to use spiced apple cider if you can find it and want a spice-flavored syrup.
- Whole spices - this is completely optional and depends on your flavor preference! I add 3 whole cinnamon sticks to my gallon of cider for a subtle cinnamon flavor. You can certainly experiment with whole cloves, star anise, allspice berries, cardamom, etc. and the strain everything out once the cider has reduced.
- A large, heavy-bottomed pot - this isn't an ingredient, but more of a necessary piece of equipment for making boiled apple cider syrup. This size and surface area of your pot will have a lot to do with how quickly your apple cider reduces.
I used a 5-quart Dutch oven, which was large enough to perfectly fit one gallon of cider into. The enameled cast iron material ensured that my cider would reduce quickly, evenly, and prevent scorching on the bottom. The wide surface area of the pot also helped cut down the time the syrup needed to reduce.
Instructions
Step 1: Measure how far up the side of the pot the fresh cider reaches (see photo above) - you can use a wooden skewer for this or a wooden baking ruler. If you use a skewer, mark a line at the top point that the cider comes up the side of the pot. Divide that space into 8, and then you will see the ⅛ mark that you need to reduce the liquid down to.
All in all, one gallon of fresh cider should be reduced to just over 2 cups for a proper boiled cider consistency.
Step 2: Simmer the cider, stirring a few times every hour. The King Arthur Flour site says it takes 5-6 hours to reduce to just over 2 cups. However, my cider only took 3 ½ hours. I cooked it over a light simmer and stirred it twice every hour. The final consistency of the syrup should be similar to that of honey when it is heated.
Step 3: Strain the reduced syrup - this will remove any impurities or sediment from whole spices.
Step 4: Let the syrup cool a bit, then store in the refrigerator.
And that's it! Trust me, this is a really simple project that will yield a delicious flavor booster for all your favorite apple baked goods and recipes. You will love it!
Top tips
Below are some of my best tips for making boiled cider, as well as some answers to commonly asked questions!
What can you do with old apple cider?
If you have a lot of fresh apple cider that needs to be used up, using it to make boiled cider is a great way to extend the shelf life! Once apple cider is boiled down to about ⅛ of its initial volume, it can be used as a flavor enhancer in baked goods, or reconstituted with water to make a serving of hot apple cider!
How long does boiled cider keep?
Once boiled cider is made, you can store it in the refrigerator for up to 3 months. Be sure to label and date your container! The boiled cider will become thicker as it is chilled, and is easy to use when stored in a Mason jar.
How do I know when my boiled cider is done?
Boiled apple cider is done when it reduces by about ⅛ of its initial volume. It should be the consistency of warm honey, so if you don't know what that's like, warm a few tablespoons of honey in the microwave for 30 seconds. The cider will form copper bubbles on the surface as it is simmering when it is done.
Initially, your boiled cider may not seem very thick. However, it will thicken as it cools and even more so once it is chilled. Cider that is overcooked will have a thickness similar to that of molasses and a sour, even bitter, flavor.
Serving suggestions
- Add 2-3 tablespoons to any apple filling for pies, crisps, dumplings, or cobblers.
- Add to baked apple muffins, breads, donuts, and cakes to deepen the apple flavor.
- Use as a topping on ice cream, yogurt, oatmeal, waffles, and pancakes.
- Add to powdered sugar for a quick apple glaze on scones, cinnamon rolls, cookies and more!
- Add to your favorite apple cocktails, mocktails, punches, teas, etc.
- Use as a sweetener in an apple vinaigrette for fall-inspired salads.
- Spoon over roasted butternut or winter squash.
Similar recipes
You can make any of the following recipes with this boiled cider syrup:
- Salted Caramel Apple Cider
- Boiled Cider Pralines
- Baked Apple Cider Donut Holes
- Apple Cider Sweet Potato Casserole
Are you ready to make this Boiled Cider Syrup? I’m so excited for you to try this recipe. Once you get the chance to make it, please let me know how it turns out for you!
Leave a comment and rate the recipe below. This will help me with the creation of future recipes!
I’d also love to feature your creation in my weekly newsletter, so you can upload a photo to Instagram with the tag @sweetcayenne5 to be featured! Quick and easy recipe videos are available on my YouTube channel, and lots of menu inspiration on my Pinterest boards.
Recipe
Easy Boiled Apple Cider Syrup
Ingredients
- 1 gallon fresh apple cider
- 3 cinnamon sticks
Instructions
- Place the cider in the pot over medium heat. Bring to a boil. Reduce heat to a simmer. Cook, stirring every now and then (at least twice per hour), until the cider has reduced down to about 2 cups (it should be about ⅛ of the volume that it initially was), which will take anywhere from 3-5 hours (mine took 3 hours). The cider will have the consistency of hot runny honey and will thicken as it cools.
- Remove the cinnamon sticks and pour the syrup through a strainer to remove any impurities and transfer to a container with an airtight lid, such as a pint-sized Mason jar. Place the lid on the jar and chill the syrup. Store in the refrigerator for up to 3 months.
Notes
- Use a ruler to initially measure the height of the boiled cider in your pot. You will want to reduce the cider to about ⅛ of the initial height, so mark that on your ruler or a wooden skewer.
- When the cider is sufficiently reduced, it will be forming copper-colored bubbles on the top as it simmers.
- Signs of an overcooked cider include a thick viscosity similar to molasses and a sour flavor. Very overcooked cider will be thick and sticky like taffy, difficult to pour and taste bitter.
Michele says
wondering if I can use a bottle of apple cider that has been proccessed (canned)and is available in a supermarket. or must I use fresh pressed apple cider?
Whitney Reist says
I think that would work fine!
Madelyn Bird says
If you do this correctly then the apple cider will keep indefinitely at room temperature. Just like maple syrup. You could also can it if you like but not necessary.
Whitney Reist says
Thanks for the feedback, Madelyn!
priscilla says
Many apple based recipes call for boiled cider. This can be bought but costly, more than is needed and expires before all used. Wish I had thought of freezing as mentioned in these comments 🙁 Anyway, came across DYI and thought why not. Bought 1/2 gallon of cider, added the cinnamon sticks, and 3 1/2 hours later it had reduced down to about 1 cup. Easily strained with cheesecloth, had a taste, yummy and now cooling in the fridge. So glad to have found this, thank you.
Whitney Reist says
I'm glad it worked out for you, Priscilla! Yes, the cider syrups are hard to find and they are expensive, so it's nice to have a DIY option!
Lucy says
My muffin recipe calls for starting with 2 cups cider, reducing to 1 cup. Approximately how long should that take? 20 minutes?
Whitney Reist says
That sounds about right!
Karen says
It's delicious!
Easy recipe to follow. Can I freeze it once it's cooled?
Whitney Reist says
Hi Karen - thanks for trying the recipe! Yes, you can freeze once cooled. Might be nice to freeze portions in an ice cube tray 🙂
Jamie says
Apple cider reduction 😋 I lo e this recipe..
Oh my. What a great flavor explosion in your mouth.❤❤❤
Whitney Reist says
Hi Jamie, thanks so much for the comment and for trying the syrup!
Shelby says
I don't have a dutch oven, and I'm wondering if it's better to try to reduce the cider on the (electric) stove in a deep non-stick gallon pot, or to try to use a crockpot since the sides will be thicker? Thanks, I'm fairly new to cooking and baking at home!
Whitney Reist says
Hi Shelby, I would use your non-stick gallon pot on the stove to reduce the cider. I'm afraid it would take too long in the slow cooker. Thanks for trying the recipe!
Shelby says
Thank you!
Deborah Poole says
The reduction was easy but the filtration was labor intensive and had to use several coffee filters. Will definitely purchase online before doing this again ☹️
Whitney Reist says
I'm sorry you had trouble with it - thanks for trying the recipe. I have only needed two coffee filters in the past - it should not take long if you are using whole spices.
Wren says
What did I do wrong? Yesterday, I went to an orchard and purchased a gallon of fresh apple cider. I poured it into a large ceramic cast iron pot, brought to a boil, reduced to simmer. It’s been simmering close to 3 hours now. It has reduced a lot, but has not thickened at all. It appears as though it is just evaporating. Was I supposed to cover the pan? Keep on boil the entire duration? I’m so sad. One because the cider was$10, and two, because now I won’t have boiled cider.
Wren says
Okay, after I wrote the first comment I went back to the pot and put it to a boil until I saw the copper bubbles. I turned off the heat and saw the cider begin to thicken. It isn’t as much, because I likely did evaporate the majority by having the heat too low during the duration (gas stove). However, I do have enough for the Apple cider caramels I plan on making! 🙂
Whitney Reist says
Hi Wren - thank you so much for trying the recipe! You are right, the cider syrup does thicken significantly as it cools. It's a little bit more challenging to get the temp right with a gas stove - you are right about that! I'm glad it ended up working out for you!
Debra Drew says
I picked up a gallon of apple cider for a recipe that called for boiled cider. I had no idea what it was so I googled it and came to your site. This was so easy to do. I didn't have cinnamon sticks so just simmered the cider alone. I gave it a taste and it tastes great!!! Thank you so much.
Whitney Reist says
Hi Debra - that's so great to hear and I'm glad it worked out for you! It's much more affordable to just make your own boiled cider for recipes - that's what I like to do anyway!
Barbara says
Does it matter what type of apple cider is used? We have both still and sparkling cider.
Whitney Reist says
Hi Barbara, I have only used still cider for this boiled cider recipe. I have not tried it with sparkling. Hope you enjoy!