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I was looking at some apple recipes this past weekend and a few of them mentioned “boiled cider.” I’ve never heard of that term before and I thought it was just heated up apple cider. I turned to my BFF, Google, and found out that boiled cider is actually boiled down apple cider and the result is a thick, syrupy consistency that brings out the apple flavor and it’s the quintessential kick off into Fall!

Boiled Cider | tablefortwoblog.com
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Boiled Cider | tablefortwoblog.com

Boiled Cider | tablefortwoblog.com

There actually isn’t a whole lot of work involved with making boiled cider. You just set it on the stove and let it reduce down for 4-5 hours. You just have to stir it every now and then but that’s it! You can literally walk away from it and watch a movie and a half – not to mention your entire house will smell like apple goodness. It sure beats buying a bottle of it for $11!

You can put boiled cider on pancakes, crisps, tarts, apple slices…the possibilities are endless! The recipe I’m sharing with you tomorrow requires boiled cider and it’s a yummy one!

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4.50 from 2 votes

Boiled Cider

Boiled cider is basically Fall’s liquid gold. A thick, syrupy consistency from boiled down apple cider. You have to give this a try!
Prep Time: 5 minutes
Cook Time: 5 hours
Total Time: 5 hours 5 minutes
Servings: 1 cup

Ingredients 

  • ½ gallon (1893 ml) fresh apple cider
  • Sea salt, optional

Instructions 

  • In a large, heavy stockpot, bring cider to a boil over high heat. Reduce to medium-low heat and cook uncovered for 4-5 hours, stirring occasionally.
  • The boiled cider is done when it can coat the back of a spoon and the consistency is like maple syrup.
  • Transfer to a clean jar, cool, then use immediately or seal it tightly and store in the fridge indefinitely.
  • You can sprinkle some sea salt into the boiled cider to balance out the sweetness but this is COMPLETELY optional. Some like the salty/sweet flavors.

Notes

Nutrition

Serving: 1recipe, Calories: 871kcal, Carbohydrates: 214g, Protein: 2g, Fat: 2g, Saturated Fat: 1g, Sodium: 76mg, Potassium: 1912mg, Fiber: 4g, Sugar: 182g

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.

The default measuring system for this website is US Customary. Unit conversions are provided for convenience and as a courtesy only. While we strive to provide accurate unit conversions, please be aware that there may be some discrepancies.

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67 Comments

  1. Hello! I tried to make this, but after 6 hours, it reduced, but never thickened up. Any idea as to why that might be?
    thanks!

    1. i am not 100% certain but it may be the difference in apple cider and the quality of it. like some might have more or less sugars than others and more or less concentrated