Sweet, tangy and rich with flavor, syrup is one traditional way of preserving the goodness of apples for winter. Made in the same way as maple syrup—just by boiling until most of the water has evaporated— and enjoyed in the same ways, too. Try it on pancakes, cheesecake and ice cream. Experiment at the bar with bourbon or gin drinks and spices, or in hot toddies. Use a spoonful as a way to boost the flavor of apple pie or hot apple cider.
The recipe is simple, with a few pointers to help.
Ingredients
- 2 gallons fresh cider without preservatives
Preparation
Place cider in a stockpot and measure its depth on a wooden spoon or stick. Divide the depth by 7 and mark the bottom of the stick where one seventh is. Boil cider down to one-seventh of its original volume, using the stick as a guide. The early stage of boiling will not need much watching, but be careful when it’s closer to finishing and don’t let it burn. (It will get darker as it reduces and is sometimes called apple molasses.) Pour finished syrup into bottles or jars. To store it on the pantry shelf, follow hot pack methods; otherwise store refrigerated.
