This easy Boiled Apple Cider Syrup is laced with the flavor of cinnamon and is a delicious flavor booster for adding to your favorite fall baked goods, like apple pies and cider donuts!
Keyword: Apple cider syrup, boiled apple cider recipe, boiled apple cider syrup, boiled cider
Author: Whitney Reist | Sweet Cayenne
5-quart heavy-bottomed pot (like a Dutch oven)
1gallonfresh apple cider
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.
Tips for making boiled cider:
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.