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4.50
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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
mins
Cook Time
5
hours
hrs
Total Time
5
hours
hrs
5
minutes
mins
Servings:
1
cup
Author:
Julie Chiou
Ingredients
1/2
1x
2x
3x
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
Source:
The Washington Post
Nutrition
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