International / basics / Sauces & condiments
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.
Ingredients
- fresh apple cider, 3.75 L, fresh1 gallon
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 8 steps
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.
Region evidence: no stated origin (basic dish)
