Making Boiled Cider, with Recipe for Scalloped Apples


| 10/17/2016 10:11:00 AM


Tags: apples, pies, cider, tarts, condiments, breakfast, desserts, recipes, fall, Wendy Akin, Texas,

 

Reduced cider is the secret ingredient. All through the year, a bit of cider reduced to a syrup adds deep apple flavor to so many recipes. It’s no work, very economical, and your house will smell fabulous all day! Choose a cool fall day, rainy or not.

How to Boil Apple Cider

Pour a gallon or even just ½ gallon of fresh apple cider into a big stainless pot. I often start with a gallon, drink a couple glasses because it’s so delicious and then reduce it, so I start with about ¾ gallon in a 6-quart pot.

It isn’t apt to boil over. Set it over high heat and bring to a boil. Turn the burner down to medium and keep the cider at a slow boil until it reduces to half, then turn down the heat a little more and let the cider simmer until it’s reduced to about 1/3 of the original volume. It will be darker and about the consistency of warm maple syrup.

Let the cider cool, then pour it into wide-mouth jars and freeze. I keep mine on the door shelf of the freezer, along with yeasts and ginger puree. Right there, ready to use. Don’t be tempted to add cinnamon stick or other spices — they could become bitter and, reduced that much, you won’t have control of the flavor.




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