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Apple cider syrup is made by cooking apple cider until it’s a thick, sweet syrup. I love the taste of apple cider even better when it’s cooked down to a syrup. It can be used in recipes and as a topping for pancakes or waffles.
Never had it?
If you have several hours at home and you want your house to smell divine, then make this apple cider syrup recipe. You can make it in large batches, like I do, to net larger results, or make a single serving in a shorter time.
Have you ever bought a gallon of apple cider, got it home and wondered, how are we ever going to drink all of this?? This recipe is the solution! Actually, it’s not a recipe – just steps that are the same. regardless of much you want to make.
Making apple cider syrup is fun and easy, just follow these steps!
Place 1 gallon (or desired amount) of apple cider into a large dutch oven or sauce pan. Clearly, the pot size should reflect the amount of apple cider you are reducing.
Heat at a medium simmer until the cider has reduced by about 75%, taking on the consistency of pancake syrup.
It’s very important to watch the pot carefully towards the end of cooking, as it can quickly boil over. Or worse, it can go from the perfect consistency to a thick, molasses-like mess.
Store in an airtight container, in the refrigerator, for up to 2 weeks. I store mine in a half gallon size canning jar for easier access.
This is a delicious condiment on pork loin, in oatmeal or pies, on fruit, ice cream, or pretty much anything you like to eat with apples. I especially like it in hot tea and drizzled over apple pie.
You can watch me make the recipe on IndyStyle, HERE.
