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Boiled Cider


Boiled Cider |

Boiled Cider |

Boiled Cider |

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!

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!

Boiled Cider |

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!
5 from 1 vote
Prep Time: 5 mins
Cook Time: 5 hrs
Total Time: 5 hrs 5 mins
Servings: 1 cup
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  • ½ gallon of fresh apple cider


  • In a large, heavy stockpot (such as a Le Creuset dutch oven), 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.



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

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.

Course: Side Dish
Cuisine: American
Keyword: homemade sauce

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