I've been feeling pretty crafty lately thanks to all you professional bloggers out there. This particular recipe I got from Erin Boyle of Reading My Tea Leaves. Nothing says autumn like apples...apple cider, apple pie, apple cider donuts...Yum. So, I picked up some Breezy Hill Orchard Hudson Valley apple cider at my local farmer's market and got to work.
What's wonderful about Cider Syrup is that it captures the intense, robust flavor of just-picked apples, preserving it in liquid form. It can add an extra layer of flavor to your baking- apple muffins, cookies or cakes to make it more "appley". Or it can be used to sweeten mashed potatoes or as a glaze for winter squash and carrots.
Basically, you just boil your apple cider down until it is thick and gooey.
It should have a syrupy consistency when it's done. It's that simple! I kept the flame on low heat and let it sit on the stove for about 6 hours while I watched a movie with Sergiy Saturday afternoon. I checked on it every once in a while and made sure to stir. One gallon makes about two and a half cups. The boiled cider is done when it coats the back of a spoon with a consistency much like maple syrup. When the reduction got closer to 3 cups I kept a closer eye on it and made sure to stir so it wouldn't burn.
Then I strained the end product to remove any solid pieces and poured the entire thing into a sterilized mason jar. I'm still waiting for some bottles I ordered about a week ago, but this should do for now.
Then the bottles arrived and I had to go through the whole sanitizing process again...
You can drizzle it on top of cakes, ice cream, oatmeal, pancakes, scones, or mix with mustard for something special. I dare say, you can even add a little to your tea.