Here’s an easy little cooking project to start the new year that will sweeten up your pantry: old-fashioned apple cider syrup. It’ got all the cozy, sweet-tangy flavor of apples wrapped up in a gorgeously glossy, caramel-colored, drizzle-y package.
We love apple cider syrup as an alternative to the usual sweeteners because it satisfies our sugary cravings while packing in a lot of rich flavor. We’ve been loving this as an accompaniment to oatmeal and on our pancakes (mixed with maple syrup or on it’s own). It’s delicious swirled into yogurt or as a sugar substitute in our favorite muffin recipes. We’ve used it to sweeten our granola and have even called it into service in a sweet- sour reduction (alongside dijon mustard and apple cider vinegar) for pork chops. As I write this I’m imagining an apple-cider-salted-caramel dipping sauce for apples or pears, and apple cider syrup dappled on one of Anya’s Farmhouse Cheddar Muffins or brushed over the top of a tarte tatin. This would be a great foil for a sharp, salty cheese on a cheese plate on tucked into a grilled cheese sandwich. I’m officially drooling now!
Apple Cider Syrup
This one is so easy, I don’t think it even qualifies as a recipe. Buy a jug of apple cider. Bring the cider to a boil, then turn down the heat and let it simmer it slowly until you have a thick syrup. It will take anywhere from one to two hours. You don’t have to hover over it, but do give it stir every 20 minutes or so to avoid any scorching on the bottom of the pan.
That’s all there is to it. Starting with 8 cups of cider you will end up with about one to two cups of syrup depending if you want something the consistency of honey, or more like jam. It will keep in your refrigerator in a well sealed container for at least a month.
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