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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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What kind of cider is best the clear juice .. Or more home made cider with thick apple in it ?
I buy the apple cider at my local grocery store. It’s usually a dark color.
I just made this, but once it cooled it hardened kind of like taffy. Is this supposed to happen? Should I just warm it up when I want to use it? It tastes wonderful!
It shouldn’t be like taffy but more like a thick caramel sauce, however, yes, heat it up if you want to use it and have it be more liquidy! :)
How much does this come out to once it’s cooked down? I want to make your apple cider caramels!
It’s about 1/2 cup I believe!
I’m not sure if I did this correctly. I used Trader Joe’s apple cider, and I reduced 2 cups down to just under 1/2 c. (needed 1/4 c. for recipe), but it still doesn’t seem syrup consistency to me. Perhaps it will thicken as it cools?
Yes, it should thicken as it cools! Did it do that for you?
Does boiling apple cider vinegar affect the health benefits it has when you drink it un boiled with water and honey or what have you? I make a banana tea at night for helping with my sleep and I add ACV to the tea for taste and in hope that it’s still delivering the same health benifits.
Well, I’m not boiling apple cider vinegar. This is just apple cider.
I used a Le Creuset dutch oven, brought it to a boil on high, lowered it to halfway between low and medium, and while it reduced steadily, at six hours it still wasn’t syrupy, so I took the heat up to medium, and within 30 minutes it was noticeably thicker, and syrupy when cooled. I wonder if it can be cooked at just shy of medium and take less time?
Yes, you probably can.
Made this today, however, I did just what you said and mine seems to be hardening. Did I overcook? When I took it off the stove it looked just like your photos. It tastes good! I just might have to put it in the micro for a few seconds.
I don’t think you overcooked it – you can just hit it for a bit in the microwave and then you’ll be fine!
I think I over did it. Smelled awesome and wonderful, but now that it’s cooled, its a solid gel. All that pectin. Must have over cooked it way too long. I wonder if I added some butter at the last minute and stirred that in, get kinda apple carmel?
Hmm I’m not sure if it’ll be apple-caramel but it’d be a yummy sauce on apples either way :)
Hi Julie:
This sounds absolutely amazing. I bought the cider last September when I first saw this recipe and I’m actually found the time today to start it. I do have one question. Does the 1/2 gallon of cider boiled and reduce down to just 1/2 cup?
Thanks so much for all the wonderful recipes you post! You’re very talented
Hi Cynthia! Yup, 1/2 gallon of apple cider reduces down to just 1/2 cup!
I’ve got a question , Could you make this with alcohol based apple cider ? My husband has made his own batch of apple cider we have bottles of it everywhere
That would be so delicious! Yes, you definitely could but I have a feeling since it cooks down and cooks for so long, you might lose some of the alcohol as it might cook it off.