This easy-to-make syrup adds a delicious apple intensity to anything you bake. Apple pies, muffins, and crisps will be more apple-y when you stir in a little bit of this magic!
What is Boiled Cider?
It’s simply apple cider, boiled down until it becomes thick and syrupy.
A Few Uses for Boiled Cider
- Drizzle it on scones, muffins, squash, ice cream, or oatmeal.
- Reconstitute it by adding 1 T. boiled cider to 3/4 cup hot or cold water.
- Warming Up with Boiled Cider
- An easy way to intensify the flavors of your apple goodies.
Fresh Apple Cider, about 1 gallon (1 gallon fresh cider yields a little less than a pint of boiled cider.)
Order Apples and Cider Here when it’s in season.
- Bring cider to a rapid boil in a large stockpot.
- Once it reaches the rapid boil, turn down to medium low.
- Allow to cook for five hours, stirring occasionally.
- For the last hour, stir every ten or twenty minutes.
- Remove from heat when thick, and serve! Or store in a jar and refrigerate. Ta-da!
More Uses for Liquid Gold:
- Ice cream topping
- Adds an extra apple flavor to pies, tarts, muffins
- Pour over pancakes as a syrup
- Biscuit spread
- Fruit dip
- Oatmeal topping/sweetener
- Glaze for baked goods
- Sweetener for mashed sweet-potatoes
- Glaze for squash
- An ingredient in homemade caramels