Boiled Cider

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This came about from my quest of trying to infuse more flavor in an apple cake without using spices.  I considered using apple cider to replace part or all of the liquid in an adapted recipe. Then, I thought why not take it one step further and concentrate the apple cider to get a more intense flavor. So here it is…

1 gallon apple cider (I purchased mine from a local orchard and its cider is preservative free)

Pour cider into a large pot. Bring it to a boil over high heat, then lower heat and simmer until it’s syrupy (like maple syrup) and very dark golden in color. The gallon of cider should boil down to about 2 cups, which takes approximately 3 hours (hands-off time – no stirring involved). Strain the boiled cider, cool, and store it covered in the fridge.

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6 Replies to “Boiled Cider”

  1. Mmmm, I bet your house smelled great when you were making this!

  2. Wow! 3 hours! I’m glad you found something to “spice” up your apple cake. I love some cinnamon flavour in my apple cake, but that’s not for you, eh ;-)

    1. 3 hands-off hours. :D I don’t mind a little cinnamon but it seems like everything apple or raisin in the stores over here are all cinnamon flavored…I take the opportunity to omit cinnamon whenever I bake, lol.

  3. […] that’s how the previous post of boiled cider came to be. The intense sweet-tart boiled cider, combined with the baked apple slices provided a good dose of apple flavor in every bite. […]

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