Pour the apple cider into a large pot that has ample room for boiling.
Bundle the spices into a tea ball or a length of cheesecloth and add it to the pot.
Place the pot on the stove over high heat and bring to a boil. When foam begins to form on the top of the cider, skim it off with a large spoon.
Continue to boil until the juice has reduced to just 1 1/2 to 2 cups. This will take about an hour.
Let the syrup cool in the pot and then funnel into a jar and refrigerate.
The finished syrup will keep 3-4 weeks in the fridge.
