Making Apple-Cider Syrup

| 11/1/2016 1:21:00 PM

Tags: food preservation, apple cider, natural sweeteners, apples, fall, Andrea Chesman, Vermont,

apples for cider syrup

In the Northeast, the apple harvest was smaller this year, because of the drought.  But the apples were sweeter than usual and they made great cider. 

Gallons of cider. On average, one bushel of apples will yield 3 to 3 1/2 gallons of cider, though small, hand-cranked presses may yield less. But, regardless of the press you use, you probably have more cider than you can consume fresh.

In the past, much of that cider was allow to ferment into hard cider, which was enjoyed morning, noon, and night, by the young and old alike. Unless you have a huge appetite for hard cider, chances are you are freezing the cider to keep it fresh, which takes up a lot of freezer space.

An old New England tradition that is just barely still alive is to boil down fresh apple cider to make either boiled cider (also called apple molasses) or to boil it with the addition of sugar or another sweetener, to make apple cider syrup, as a maple syrup alternative.

 waffles with cider syrup

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