Apple Cider Syrup

Apple Cider Syrup

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.

Apple Cider Syrup

Over medium-high heat, bring to a boil.

Apple Cider Syrup

Then reduce to a slow simmer.

Apple Cider Syrup

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.

Apple Cider Syrup

After approximately 50 total minutes, the cider has reduced by about 1/2.  Progressively lower heat but maintain a low simmer.

Apple Cider Syrup

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.

Apple Cider Syrup

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.

Apple Cider SyrupApple Cider Syrup

What remains is about ½ cup of deliciously sweet, tart, and caramel-y apple cider syrup.

Apple Cider Syrup

Apple Cider Syrup
 
Cook time
Total time
 
Author:
Serves: approx. ½ cup
Ingredients
  • 3 cups of apple cider
Instructions
  1. Over medium-high heat, bring cider to a boil and then reduce to a low simmer
  2. Simmer for about 1 hour 20 minutes or until the cider has reduced by about ¾ and coats a spoon.
  3. Pour through a wire mesh strainer lined with cheesecloth to remove the sediment. Use immediately or refrigerate for up to a week.

 

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