If fall had a flavor, it would be apple cider. Warm, cozy, and filled with just the right amount of sweetness, apple cider is one of those seasonal staples we look forward to all year long. But did you know you can take regular apple cider and turn it into a rich, golden syrup that’s perfect for drizzling, stirring, and baking? All you need for this apple cider syrup is just one ingredient – apple cider! It’s simple, low-effort and absolutely worth making.
Ingredients
- 1 gallon apple cider
- 2–3 cinnamon sticks (optional)
Directions
- Place the apple cider in a large pot over medium heat.
- Bring the cider to a boil, then reduce the heat to a low simmer.
- Cook, stirring occasionally, until the cider has reduced to about 2 cups. This takes between 3–5 hours (mine took about 4 hours).
- The syrup should have the consistency of hot, runny honey—it will continue to thicken slightly as it cools.
- If you used cinnamon sticks, remove them before storing.
- Pour the syrup into an airtight container, such as a pint-sized Mason jar, and refrigerate.
Storage
This apple cider boiled syrup will keep in the refrigerator for up to 2 months. Just rewarm slightly before using if it thickens too much in the fridge.
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Easy Apple Cider Boiled Syrup
If fall had a flavor, it would be apple cider. Warm, cozy, and filled with just the right amount of sweetness, apple cider is one of those seasonal staples we look forward to all year long. But did you know you can take regular apple cider and turn it into a rich, golden syrup that’s perfect for drizzling, stirring, and baking?
Ingredients
- 1 gallon apple cider
- 2–3 cinnamon sticks (optional)
Instructions
Place the apple cider in a large pot over medium heat.
Bring the cider to a boil, then reduce the heat to a low simmer.
Cook, stirring occasionally, until the cider has reduced to about 2 cups. This takes between 3–5 hours (mine took about 4 hours).
The syrup should have the consistency of hot, runny honey—it will continue to thicken slightly as it cools.
If you used cinnamon sticks, remove them before storing.
Pour the syrup into an airtight container, such as a pint-sized Mason jar, and refrigerate.