Karl and I have dreams of pressing cider from our own apples from our antique apple trees (someday… just have to wait for them to grow) and I think this is a GREAT way to preserve the goodness of the fall apple harvest. This Apple Cider Syrup also makes a unique gift, and is a fun thing to keep around for when the leaves start to fall and the air turns crisp.
This isn’t hard to make at all… just takes a little patience and a little apple cider. But if the thought of it overwhelms you, The Woods Family has made some for you! It’s one of the few brands that I’ve found that is pure apple cider and nothing else added. By the way, this would make a great gift for the holidays, as a hostess gift, or for someone with a fall birthday, or the one who is “hard to buy for.”
So, what do you do with Apple Cider Syrup?
My favorite Apple Cider Syrup application is Apple Cider Vinaigrette Dressing. And the syrup is worth making for this recipe alone! This is perfect for a kale salad with fresh apples, pecans, and red onion- our go-to fall salad!
Apple Cider Vinaigrette Dressing: 1 Tbs apple cider syrup, 2 Tbs pure maple syrup, 1 tsp dijon mustard, 2 tsp apple cider vinegar, 2 Tbs extra virgin olive oil, and a pinch of salt. I throw all the ingredients into a jelly jar and shake it up.
Use Apple Cider Syrup on (or in!) breakfast items- like pancakes, waffles, oatmeal, or plain yogurt. In a pan sauce for pork, as a glaze on roasted brussels sprouts, on ice cream, or in cocktails or tea.
Put a couple spoonfuls into a mug and top with hot water for instant apple cider!
Apple Cider Syrup
1/2 Gallon Apple Cider (real-deal apple cider, no sugar added, nothing but apples)
You can use any quantity of apple cider, but the cooking times here are for 1/2 gallon.
Pour apple cider into a pot (the more surface area the better). Simmer gently over medium heat until reduced by about half (approximately 1 hour). Strain the reduced apple cider through a tea towel, jelly bag, or nut milk bag to remove some of the sediment. Return the apple cider to the pan and continue boiling until the syrup coats the back of a spoon (a temperature of about 234 degrees F) which will take an additional 30 minutes.
Total boiling time is about 1.5 hours for 1/2 gallon of apple cider.
1/2 gallon apple cider will yield about 1 cup finished syrup.
This syrup will last a couple weeks in the fridge, or it can be canned or frozen. For gifting, put the finished syrup into my favorite Weck Jars!
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