This post may contain affiliate links. Please read my disclosure policy.
Jump to Recipe | Save Recipe
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
Ingredients
- ½ gallon of fresh apple cider
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.
Instructions
- 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.
Recipe Notes
NUTRITION FACTS
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.
There is an affiliate link within this post.
Greg
Sunday 9th of February 2020
Great recipe. Very impressive Julie Very versatile sweet as well as savory.
Catherine
Wednesday 18th of December 2019
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!
Julie Wampler
Saturday 21st of December 2019
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
Denise Dymond
Saturday 26th of October 2019
My boiled cider was perfect after 4 hours but once transferred to a container it solidified to jelly! What happened?! It tastes good but obviously I can’t use it as planned for fall whiskey drinks. Is there any way to salvage it?
Julie Wampler
Tuesday 29th of October 2019
I would try reheating it on a stove or microwave to unsolidify it.
Bishop J
Sunday 10th of February 2019
Anytime I've made boiled cider, you reduce it 3 to 1. So 1 gallon should yield just slightly more than a quart. Unless your cider guy is cutting his product with water, which some do to get more money with less product. We tap trees for maple syrup and I know that some of our neighbors across the border cut their maple syrup with corn syrup, I guess it's legal for them if it doesn't exceed x number of ounces per pint. Buyer beware
Karen Angell
Saturday 27th of October 2018
I used a 1/2 gallon of cider , brought it to a boil and simmered it. After 3 hours, it was almost gone and NEVER got thick!
Julie Wampler
Sunday 28th of October 2018
That's strange and sorry to hear that. What kind of apple cider did you buy?