Apple Cider Syrup
This simple, cozy apple cider syrup (also known as apple molasses or boiled cider) is a rich, spiced syrup made by slowly reducing fresh apple cider with molasses and warm spices.
Ingredients
- ½ gallon fresh apple cider not apple juice
- 2 teaspoons apple pie spice
- ¼ cup molasses
Instructions
- Pour cider into a medium saucepan or dutch oven with a wide surface area to help it reduce faster.
- Add apple pie spice and molasses, then stir with a wooden spoon until blended.
- Bring the mixture to a gentle boil over medium heat.
- Once boiling, reduce to medium-low heat and let it simmer for about 30 minutes, skimming foam from the entire surface as needed.
- Continue simmering for another 30 minutes, or until dark copper-colored bubbles form and the cider has reduced to about 1 cup of thick syrup.
- Pour the hot syrup through a fine mesh strainer into a mason jar.
- Cool to room temperature, then seal and refrigerate. If the syrup becomes too thick, stir in a little hot water to thin it.
Notes
- Use fresh-pressed, unfiltered, non-alcoholic apple cider — not juice.
- Watch the bottom of the pot near the end of cooking; the syrup can scorch if left unattended.
- Try adding pumpkin spice or a touch of lemon juice for a twist.
- Too thick? Add a splash of hot water and stir to loosen.
- This syrup makes a beautiful homemade gift — pour into small jars and tie with twine and a wooden skewer or spoon.