Boiled Cider

Recipe from Midwest Living
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  • 8 cups fresh apple cider or apple juice
In a 5- to 6-quart Dutch oven, bring cider to boiling; reduce heat to medium. Boil gently, uncovered, 1 3/4 hours, stirring occasionally, until cider has reduced to 1 1/2 cups. Remove from heat; cool to room temperature.
Transfer to a clean screw-top jar. Cover and store in the refrigerator for up to 3 months. (Boiled cider thickens considerably in the fridge, so choose a jar that you can easily get a spoon into.)
To use boiled apple cider: Stir a couple of tablespoons into apple filling for pie, crisp, crumble, or turnovers; replace honey or molasses in recipes for gingerbread, apple cake, or spice muffins; brush on grilled vegetables for a sweet-tart taste; add a bit to homemade vinaigrette; drizzle over oatmeal, pancakes or waffles; drizzle over cornbread; pour it over ice cream or frozen yogurt; drizzle it on grilled fruit; or add it to your favorite barbecue sauce or applesauce.


  • *Spiced Boiled Cider Syrup:

    In a small saucepan, combine 1/4 cup packed brown sugar, 2 teaspoons cornstarch, 1/4 teaspoon ground cinnamon, 1/8 teaspoon ground nutmeg or cardamom and 1/8 teaspoon ground cloves or ground allspice. Add 1 cup boiled apple cider, 2 tablespoons butter and 1/2 teaspoon vanilla. Heat and stir until mixture is combined and butter melts. Serve warm over pancakes, waffles or French toast. Makes about 1 cup.

    Nutrition facts per 1 tablespoon serving: 63 cal, 1 g fat, 22 mg sodium, 13 g carbo, 0 g pro.

nutrition information

Per Serving: cal. (kcal) 40, Fat, total (g) 0, carb. (g) 10, sugar (g) 9, pro. (g) 0, sodium (mg) 8, Percent Daily Values are based on a 2,000 calorie diet
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