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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 |
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Boiled Cider |

Boiled Cider |

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!

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


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



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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  1. 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?

  2. 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

  3. 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!

  4. I did this yesterday with grocery store cider. It got really foamy, and while I kept skimming, my finished product was still foamy. What causes this? What can I do differently?

    1. I looked it up and apparently it’s based on unpasteurized or pasteurized apple cider. In unpasteurized apple cider, naturally occurring yeasts can cause fermentation which I guess is what the foam is coming from. I don’t remember if mine was unpasteurized or pasteurized though. I’m sorry I don’t have much more info than this.

  5. Do you know if you can you freeze the boiled cider? I’m planning on making apple cider caramels for favors at my daughter’s wedding in August 2018…it’s November 2017 now. Or would it be better if I freeze the cider and boil it down in August next year?

    1. I’m hesitant about giving freezing instructions especially since this is for favors for a wedding. I would hate to be the one to screw that up for your daughter! Sorry I am not of more help.

  6. Move over Pumpkin ..Hello to my new fav..Fall liquid …will change my dishes and my fall seasons forever!..But first up out of the gate I will pour you over Pumpkin French toast!!!! on a side note I had taken a honey crisp apple after eating it and putting it on my parched skin it felt hydrated and smelled divine…got to make a perfume out of this..

      1. I’m confused! Myself and another woman asked how much this 1/2gallon) boils down to and you responded with two different answers. You said 1/2 cup to her and 1 1/4 cup to me! I just noticed recipe says yields 1 1/4 cup. So which is it, 1/2 or 1 1/4? ?

        1. Sorry! It’s 1/2 cups. I got myself confused because I’m in the middle of converting different recipe plugins and in the middle of conversions, it took away the yield so I was honestly just guessing from memory. It’s 1/2 cups when I did it but when I looked at Washington Post, it said 1 gallon made 2.5 cups so that’s why I replied to the lady above with 1 1/4 cups without realizing. I’m sorry!

    1. No worries, I just want to clarify for myself and others! It looks delicious! I’m going to start it now and make your Apple cider caramels with it!! Yum!!