Boiled Apple Cider: Fall’s Liquid Gold

Boiled Cider

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.
Boiled Cider is a great extra to have around your kitchen this time of year. It’s sweet, yet with a surprising crisp tang, and simply bursting with Autumn flavors.

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.


  1. Bring cider to a rapid boil in a large stockpot.
  2. Once it reaches the rapid boil, turn down to medium low.
  3. Allow to cook for five hours, stirring occasionally.
  4. For the last hour, stir every ten or twenty minutes.
  5. 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