Boiled Cider: The Tangy Apple Secret to Fall Baking

The secret ingredient in our Browned Butter Apple Poke Cake with Cream Cheese Icing? Boiled Cider, an intense apple syrup made from fresh apple cider reduced down to its most concentrated form.

We use it in our September/October issue  as the sweet soak for our poke cake (find the full recipe in our issue here), but there are more ways you can use this exciting fall ingredient. Here’s a few of our favorites:  

  1. Pour it over your next homemade stack of buttermilk pancakes, flapjacks, or biscuits for a more fall-forward syrup. 
  2. Use it to flavor buttercream, frostings, and glazes the same way you would use maple syrup or honey.
  3. Trade your plain simple syrup in for boiled cider and sweeten your next cocktail (perhaps one using bourbon or applejack) with it.

But before all that, make your own Boiled Cider with the recipe below! 

Boiled Cider
 
Makes about 1 cup
Ingredients
  • 4 quarts (3,840 grams) apple cider
Instructions
  1. In a large saucepan, bring cider just to a boil over medium-high heat. Reduce heat to low, and simmer, stirring occasionally, until the consistency of maple syrup is reached, about 2 hours. Let cool completely before using.

 

LEAVE A REPLY

Please enter your comment!
Please enter your name here

Rate this recipe:  

This site uses Akismet to reduce spam. Learn how your comment data is processed.