This apple cider syrup is simply freshly pressed cider, cooked down with sugar and several cinnamon sticks, until it is thick and perfect for drizzling.
When I was growing up, the Bybee-Howell House on Sauvie Island (just outside of Portland, Oregon) held a Wintering In festival each fall. For me, the highlight of this event was the fact that they gathered all the apples from the adjacent orchard and pressed them into cider in front of our eyes. I’ve had a deep love for the flavor of fresh cider ever since.
For the longest time, I’ve wanted to capture that fresh apple cider flavor in a preserve. The idea of an apple cider syrup seemed particularly appealing, because it would be so flexible. I even tried to make it about a month ago, but cooked it right up to the set point and ended up with jelly instead. It was tasty, but not what I was going for.
This weekend I tried again. I picked up a gallon of fresh cider from my local farmers market, brought it home and poured it into a big pot. I added three cinnamon sticks and brought it to a boil. Once it was bubbling madly, I lowered the temperature a bit and let the cider cook down while I cleaned the kitchen and started a batch of soup.
It simmered for about an hour, until it was reduced by a little more than half. At that point, I removed the cinnamon sticks and added two cups of granulated white sugar. I stirred the sugar in until it was dissolved and continued to cook for another ten minutes or so. At this point, I began to monitor the temperature of the cider. Once it reached 218 degrees, the syrup was done (remember, the set point of jelly is 220 degrees, so if you want something to remain a syrup, you have to stop short of that temperature).
Once it was done, I was left with a generous 6 cups of syrup. I funneled it into an assortment of prepared jars and processed them in a boiling water bath canner for 10 minutes.
Now, you may be asking yourself, what does one do with several pints of apple cider syrup? My favorite way to use it is as a base for a quick mug of warm cider. Simply spoon some of the syrup (I like three tablespoons worth, but your tastes may vary) into the bottom of a heatproof mug and top with boiling water. It’s a great treat on a cold winter night.
You can also use it as a pancake syrup, which is a very nice way to go. If you find it a little too thin, just add a small amount of cornstarch to thicken just before serving (don’t add cornstarch prior to canning, it doesn’t hold up). I don’t mind it the way it is, but again, tastes vary.
It would also be good drizzled over cake that needs a bit of moisture or stirred into hot cereal. I haven’t tried it yet, but I also imagine it would be very good in a warm brandy drink. Just a thought.
How would you use an apple cider syrup?
*There’s a mulled cider jelly in my Food in Jars cookbook, if you looking for something more spreadable.
Marisa: Do you think that pasturized apple cider would be OK to use? I can’t find anything else locally and was wondering if that would work . . . . .
I imagine it would.
Thank you so much – I am very, very excited to try this out!
Thanks for the great recipes! I just finished a batch of the Apple Cider Syrup, I made the Cider Jelly yesterday, they were so easy to make. Do you mind if I post it and credit you in my blog? My sister and I love sharing recipes like yours that are simple and delicious!
Angie and Tammi
naturalhomemadeliving.blogspot.com
Angie, if you post the recipe to our blog, I ask that you rewrite it using your own words and descriptions. If you were planning on posting it verbatim, I’d prefer that you link to it.
I am making this recipe today, and I have added a generous amount of fresh sage and fresh rosemary, tied with twine to the pot early on. I washed them and dried them and put them in the pot for about 15 minutes, then removed them. I plan to use the syrup in pork dishes, as mentioned by others. I’ve added the herbs now because they are abundant and very inexpensive at this time of year, and they will be very costly later this winter- when you practically buy them by the sprig!
I realize that this limits their use to savory recipes, but boy, does it smell terrific!
I just gave my 14-year-old niece her first lesson/experience in canning with this recipe, and we love it! She’s ready to come back this summer and make jam. Thank you for writing the post and sharing your ideas, Marisa. Your work with food (and jars) is wonderful.
I make boiled cider, which as others have mentioned is simply fresh apple cider boiled down to 1/7 the original volume. We make our own cider and it’s a really great way to preserve what we don’t have time or space to ferment into hard cider. I like it on pancakes, in baked goods, and in a cocktail I invented (I call it the Apple Snap and I have a inexact recipe here http://modaveloce.blogspot.com/2012/01/yall-wanna-see-my-turkey.html ).
I like to use the last of the fruit syrups or jellies (warmed to liquid) as a salad dressing base and mix it right in the jar. Add your fave vinegar, S & P and some oil. Shake it right in the jar and use for a spinach or quinoa salad.
What about eliminating the sugar, simmering it down, and freezing it in ice cube trays rather than canning it? I do this with chicken broth for a hot mug when needed In fact, we blew threw a big batch over the last few days, with cold and flu season upon us.
I’m trying really hard to eliminate as much processed sugar as I can from our diets, and 2 cups is kind of a lot.
I reduce the cider even further and do not add sugar. Then combine it with the heavy cream and churn it in the ice-cream maker – and incredibly flavorful ice-cream!
Based on the comments I’ve read above and my own experience making this a couple nights ago, I’d say this recipe was not well-tested and advice you to save your time. I followed it to the letter and my “syrup” still had the consistency of apple juice. I trusted that it would set after canning but it didn’t. Now I’m left with a whole in my wallet the size of fifteen dollars, four jars of super sweet cider that is un-giftable, and three hours of my life I’ll never get back.
I’m sorry to hear that you’re disappointed. I’ve had good success with the technique I shared above.
1 part cider syrup + 2 parts whiskey over lots of ice = heaven. Just sayin’.
I’d use it in cocktails.
It would also be good with caramel — like an ice cream sundae made with caramel, cider syrup, nuts and whipped cream.
I tried this last night, but I’m not sure if it turned out right. I cooked it to maybe 215, and it still seems quite runny. Maybe I should have reduced it more or cooked it those final 3 degrees? I used Trader Joe’s unfiltered apple juice (I believe the only difference between that and cider is the pasteurization) and followed the directions otherwise. Could I throw it all back in, reduce it further, and re-can it?
A lot changes in those final three degrees. You could redo it. Do know that it’s not a SUPER thick syrup. It’s got the consistency of a simple syrup.
Thanks! I did redo it, and it’s much better now. I think I just gave up too quickly the first time.
I was also wondering if this could be done with no sugar added apple juice? Or if i could add a little apple juice? I am a bit short of a gallon of cider.
Has anybody tried doing this in a crock-pot? Just wondering if it would be a good idea or if it would coagulate too much?
I made this recipe this weekend and a funny thing happened. First, I hit 218 degrees but the mixture was still totally liquid without the hint of becoming syrup so I panicked and keep it boiling for several more minutes. So it definitely reached over 220 degrees by the time I turned the burner off. I filled 5 full jars and had a bit leftover that I planned to refrigerate and eat right away. The funny thing that happened was the five jars I processed remained syrupy in their jars despite hitting the jelly set point and the little bit of extra set in it’s jar and is now jelly. Why didn’t my processed jars also set? They are still perfectly runny in the jars. Will they set once they are opened, exposed to air, and used? Next time I’ll just trust in the science and fill the jars once the temperature reaches 218 even if the mixture is still liquid. That just really threw me off because I expected it to be syrup by that point. I guess it turns into syrup later?
The processed jars will probably eventually set up into jelly, it just might take them a little longer.
I made this last night and it turned out perfectly!
My brain immediately bum-rushed the idea of pairing it with pork, but I’m excited about the suggestion of turning it into a soda. On to syrup pairing discoveries!
One of my favorite kinds of jelly is apple cider jelly, the way it’s traditionally made in New England. It’s hard to find the real stuff these days – I actually mail-ordered some from Vermont because I couldn’t find it near my parents’ house in MA anymore. This stuff is made from pure cider, boiled down until it gels – no sugar, no additives. It’s intense and delicious. I’ve never thought about making cider jelly or syrup myself, though… I’ll have to try it.
This is fabulous! Does it matter what kind of apple cider you use? Does it have to be all natural/fresh or can I just go to the store and pick up cider?
Thanks!
I only tried it with fresh, so I don’t know how it will work with pasteurized cider.
Is it possible to substitute honey for some or all of the sugar? I’m a backyard beekeeper and always looking for new uses for our honey. Does your new cookbook adress using honey in preserving?
Gary, I’ve not tried doing it that way, so I don’t know. And unfortunately, I wasn’t able to include much about preserving with honey in my cookbook. There’s a wonderful, out-of-print book out there called Putting Up With Honey. Copies can be had for not much money if it’s something you want to explore more.
The book “Stocking Up” from the Rodale Institute also has information on making jam with honey, and some information on using honey as a sweetener in other canning recipes.
I wish I saw this a few weeks ago! I made boiled cider for the first time, and after I poured it into bottles, I realized it was setting up. I still am able to use it, but it’s like jelly and not really pourable… I didn’t add any sugar- would you need to? Next year, I’m doing it this way! Thanks!
I added the sugar because I wanted to ensure a more syrup-y texture. I found it hard to achieve a true syrup without boosting the sugar content a little.
I’d make a soda with it! I’m a soda-jerk at a local Austin candy store. I think I will have to make this as a gift for the bossman 😉
I did the same thing and accidentally made apple jelly last year. This year I’ll watch more carefully when aiming for syrup.
To cook a brisket (with onions for sure); to glaze a corned beef; to glaze and baste a turkey….
Also, as a flavoring for cake frosting or even for cookies.
Maybe as the base for some apple-y muffins or the liquid for some scones?
Hmmm, now I am hungry and the eggnog scones I am planning for tomorrow might need to be made tonight and glazed or drizzled with apple cider syrup?
tory
Ok that just looks both easy, and what I’m looking for to add in baskets for family this year. Thanks for the idea!
sounds great! how does elevation (i’m at 6300 ft) change the process, at at all?
Jomia, you need to add time to both the cooking down and the processing, as water boils at lower temperatures the more the elevation increases. Do a search for high elevation canning. There’s plenty of information out there about it!
I like what Rachel said above, drizzled over cinnamon rolls instead of frosting. I recently tried my hand at wheat and gluten free cinnamon rolls, which rocked. Perhaps I’ll do the same with this syrup and marry the two.
My mom is going to absolutely adore this. She is the biggest apple fanatic I know.
My first thought ran to…pound cake…perforate a warm pound cake with a wire cake tester and brush the syrup onto the cake, top and bottom…around 1/4 cup…or more…why not? Wrap it up overnight. Boy, that would be awesome. The cake would stay fresh for a good long time too – if you could stay away from it.
My second thought ran to making a pan sauce for pork chops. Cider syrup, basil, and pepper. Mmm. I could stand that.
Earlier this year I made some “Mostly Grapefruit Marmalade” which didn’t jell enough. (sigh) I’ve been using it in smoothies since citrus doesn’t seem to go with oatmeal or pancakes. This article and comments give me several ideas of what to do with my mistake. Add to hot water for a drink is a great thought.
Many of these ideas would work with different types of unintentional syrup.
Absolutely add it to hot water for a drink, that’s basically a domestic version of yuzu-cha (add some honey.)
Oh. My. God. This is a fabulous idea. I love hot apple cider, but rarely make it by the cup, usually just by the gallon in my crock pot for fall/winter parties.
Question: would adding additional spices (ground cloves, nutmeg, allspice) affect the acidity? I am relatively new to canning and am still tiptoeing around what I can add that will still allow me to safely waterbath can and what will reduce the acidity too much.
Love your blog! It has been an inspiration for my own 🙂
Kristi, you can safely infuse the syrup with additional spices, but I wouldn’t can them into the finished product. Put them in a spice bag or stainless steel tea ball and infuse them along with the cinnamon sticks. When I suggest pulling the sticks, also pull the rest of the spices. That way you get a good level of flavor without making a murky syrup. And for future reference, most of the time, you can add additional spices in small amounts without effecting your acidity levels.
Cider syrup with rosemary and sage is next on my list this week, it is perfect on pork/chicken/turkey!
This was a wonderful post. I am new to your blog and I enjoyed it enough to read through your earlier entries. I’m so glad I did that.You’ve created a great spot for your readers to visit and I enjoyed the time I spent here. I’ll definitely be back. I hope you have a great day. Blessings…Mary
Did you use a candy thermometer or a meat thermometer to monitor the temperature? I have a simple digital candy thermometer but not a fancy meat one with a probe. Is that still okay? I really want to try it this weekend but don’t want it to turn into jelly because I use the wrong equipment.
Thanks!
I used a cheap digital instant read thermometer, but you can use whatever you have. As long as it gives you a clear read and you can tell when you’re approaching 220 degrees, you’ll be fine.
I *need* to make this! I’ve been making a lot of hot apple cider in the Keuring at work , but a homemade version would be so much better (and cheaper too…)
I’d drizzle it over oatmeal with a dollop of whipped cream.
I bet it would be good drizzled over cinnamon rolls instead of frosting.
I wouldn’t have thought there was enough acid in cider alone to permit simple water-bath canning. There’s no problem with the pH level?
Apples are quite acidic and so is the cider made from them. It has ample acid for a boiling water bath.
Thanks for the link to your upcoming book! I pre-ordered my copy today! : ) Looking forward to it.
ClearJel holds up in the heat. My apple pie filling was fantastic made with it and it didn’t get all runny when baked in the pie.
There’s a tradition of “boiled cider” here in New England that’s simply boiled down apple cider without any other flavorings or sweeteners. It takes on an almost mineral flavor; some find it too bitter to use as a straight syrup. I use it as a more local choice in place of molasses for baked goods, otherwise I use it as I would balsamic vinegar or a musto. My absolute favorite way of showing it off is as a finish to cider vinegar chicken!
For a thickener could you try instant clearjel? I’m not sure, just throwing it out there.
Mary
If you wanted a thicker syrup, you could add a bit of Clear Jel. Though I don’t know if it would work so well if you then wanted to use the syrup as a base for hot apple cider.
My first thought was as an addition to gravy for chicken or pork, or in a Chinese stir-fry
let see–roasted Pork Loin Glazed with, I think a bottle of Spiced Rum is calling–mixed with a little powdered sugar and drizzled over some Walnut butter cookies–just for starters
I bet it would be delicious on french vanilla ice cream. Or use it instead of honey or maple sugar when making homemade granola.
brilliant! thank you for sharing this post!
It is great to use some apple cider syrup to add to the sliced apples being made into a pie. It really kicks up the flavor.
Stacy,
Do you think thawing the cider then running it through cheese cloth or tea towel before simmer would help with the texture?
I cooked down previously frozen cider and got the same sediment and foam. I just scraped off the foam while cooking and ran the syrup thru cheesecloth when it was done. This stuff is killer good.
Wow! What an idea! I have several containers of apple cider pressed from my mom’s orchard in the freezer! This would make a tasty and cheap addition to my Christmas baskets this year! I can imagine to would also be delicious thickened up and drizzled over french vanilla ice cream with some granola or pie crust crumbled over it. Thanks for the post! 😀
I make unsweetened apple cider syrup by SIMMERING for hours to reduce to 1/8th of the total volume of cider. How else to use it? I use it as suggested above on cakes to moisten before frosting; toss apple slices with cinnamon, sugar, and cider syrup for a killer pie or cobbler; when deglazing a pan after cooking meat add a dribble of cider syrup too (and perhaps a little port); drizzle into a baked sweet potato; add 2 Tbsp to pumpkin pie filling; and use in place of 1/2 the vinegar in salad dressing. I have found that when using cider that has been frozen there is an odd residue that forms in the syrup. It doesn’t affect the taste, just the appearance. I found that I could let the syrup settle for a few weeks and then carefully decanted the clear syrup off the top of the settled solids.
Huh. What a straightforward idea. I might have to give this a whirl!