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.

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Ingredients 1 ingredient

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.

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.