Description
Boil up some cider to make Apple Cider Syrup! This simple recipe requires just one ingredient for a fall-inspired breakfast treat. We’ll go through a step by step guide for making apple syrup from cider, it’s very simple. Pour it over pancakes, add it to oatmeal, swirl into a latte…the possibilities are endless!
Ingredients
Scale
- 1 gallon apple cider (ideally high-quality with no additives)
- time 🙂
Instructions
- Grab a large stock pot and carefully pour in entire gallon of apple cider. Turn heat to high and bring to a boil.
- Once boiling, lower heat to a medium simmer and let cook down, stirring sides occasionally (every 30 minutes or so). The water will begin to cook off. This process will take anywhere from 3-6 hours, depending on your pot and stovetop. I let mine cook down to a depth of 1 fourth of an inch in the pan. It will begin to look thick and molasses-like. Be sure to not let it cook further that 1 eighth of an inch, as that runs the risk of scorching the cider and causing a very bitter final product. A good way to measure the progress you’ve made is to stick a wooden skewer or chopstick straight up in the cider, to see what line appears on the wood. Remove from the heat.
- Once cider has cooled, carefully ladle from the pot into a heatproof container.
- An important note: the cider will firm up quite a bit as it cools (similar to warm v. cold maple syrup). Be mindful of this as you decide when to remove the cider from the heat. If you accidentally cook it too far and end up with cooled apple caramel, that’s OK! Simply reheat in a microwave-safe container before using.
Notes
Cider should keep, refrigerated, for 1-2 weeks in a sealed container.
- Prep Time: 1 minute
- Cook Time: 5 hours
- Category: Condiment
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 2 TBS
- Calories: 147 calories
- Sugar: 33g
- Sodium: 6.7mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 0mg