Apple cider syrup has many uses because it is downright delicious. We first made this syrup for the purpose of glazing some apple muffins and then later to make a bourbon, port, and cider syrup cocktail. But I am sure that that will not be the last you see of it this fall… maybe as a glaze on a pork roast or perhaps drizzled over seared scallops…
This takes some time but is super simple to do. It is a good job for your best sauce pan, saucier(we use something similar to this), or Windsor pan because, as the cider cooks down, the easier it is to burn. A good sauce pan will provide gentle and even heat, giving the cider the best chance to fully reduce without burning.
LET’S GET STARTED
Start by pouring about 3 cups of apple cider into your sauce pan.
Over medium-high heat, bring to a boil.
Then reduce to a slow simmer.
After approximately 20 minutes, the cider has reduced by about 1/4. As the cider reduces, you will need to progressively lower the heat. It will take less heat to create a slow simmer as the volume of liquid decreases.
After approximately 50 total minutes, the cider has reduced by about 1/2. Progressively lower heat but maintain a low simmer.
After about 1 hour and 20 minutes, the cider has reduced by about 3/4. The remaining liquid will now lightly coat a spoon and thicken substantially when it cools.
Since cider is very unrefined, there is a lot of particulate matter that becomes very visible foam and sediment when you cook it. Because of this it is best to run your cider syrup through a strainer and some cheesecloth so you don’t end up with a mouthful of sediment.
What remains is about ½ cup of deliciously sweet, tart, and caramel-y apple cider syrup.
- 3 cups of apple cider
- Over medium-high heat, bring cider to a boil and then reduce to a low simmer
- Simmer for about 1 hour 20 minutes or until the cider has reduced by about ¾ and coats a spoon.
- Pour through a wire mesh strainer lined with cheesecloth to remove the sediment. Use immediately or refrigerate for up to a week.