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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!
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 (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
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This sounds great. I’d love to make it but just want to check what you mean by “fresh apple cider”. I’m in Australia and sometimes recipe ingredients get lost in translation. If you could describe the product a little it might help me find the equivalent here as often we just call the same thing by a different name.
Hi Anna! Apple cider in the US and Canada is an unsweetened and unfiltered, non-alcoholic beverage made from apples. It’s also called sweet cider or soft cider. I hope that helps a bit!
Thanks so much for sharing this recipe! Boiled cider = amazing! We’ve eaten entirely too much of it this week. Each day we’re thinking, “What else can we put this on?: :)
Never heard of boiled cider, but I must make it and those caramels! Do you think I could make this in a slow cooker? Maybe boil it on the stovetop and then put it in the slow cooker for the rest of the time?
Hi Allison..I honestly don’t know if this could be done in the slow cooker. I’ve never done it that way and have never heard of it being done that way. The best advice I can give is for you to give a try and see if it yields the same results! Good luck!
I’ve never heard of this but this sounds delicious! I wonder how this would work with hard cider – like pumpkin cider for caramels. Hmmm..
Yummm- I had never heard of boiled cider either, but it sounds genius. Over top vanilla ice cream? Swoon.
These look completely out-of-this-world-good! I especially wanted to compliment your pictures… They are AMAZING. Guess that has something to do with your love of photography :) Many hugs and sprinkles, Amy @ Design Sprinkle
Aw thank you so much!!
Excellent how-to, Julie! Just beautiful. I enjoy cooking and baking with cider reductions and I LOVE this recipe because it is boiled down to a syrup. So many applications! Thanks for sharing. Pinning!
Fall’s liquid gold: best description ever! I want to pour this on just about everything in my life right now.
This must of made the house smell INCREDIBLE! I will be making this just to have the house smell like fall all day long! yay!
I bet this is so good and I am so excited for tomorrow! I know whatever you are sharing it is going to be killer!
I made this last fall, and seriously wanted to drink it – it’s so good! Looking forward to seeing what you do with it!