Apple Cider Syrup
Apple cider syrup is a sweetener made from fresh apple cider. This version is very tart and can be used on pancakes as well as in beverages.
Servings
1.5–2 cups (355–475 ml)
1 gallon (3.75 L) fresh apple cider
Transfer the cider to a large nonreactive pot.
Bring the cider to a gentle boil, skimming off the scum that rises to the surface.
Boil the cider until the volume is reduced by about half.
Fold a large piece of cheesecloth to make at least 16 layers, then line a funnel or sieve with it. Moisten the cheesecloth slightly with water.
Strain the cider through the cheesecloth to remove the large particles.
Transfer the strained cider to a nonreactive saucepan, and bring it to a gentle boil.
Cook the cider until it reaches 220–222°F (104–105°C). At this point it should be reduced to about 1¾ cup (415 ml).
Remove from the heat, and transfer to clean jars. Let cool.
- •If you would like the syrup to be sweeter, you can add sugar to taste near the end of the boiling process. Keep in mind that adding sugar will raise the boiling point and make the syrup thicker, so don't wait until the very end to add it, or the consistency of the syrup will be too thick.
- •The syrup may start to bubble up near the end of the cooking process. Adding a drop or two of neutral oil can help reduce this.