DIY Boiled Cider

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Boiled cider.  You can buy it, but in pure me style, why would I buy something I can make?!
I had a big bag of apples leftover from canning applesauce and so it was the perfect time.  Of course, you can buy apple cider to make yours too.
I don’t have an apple press, so I used my juicer.  Pour into a gravy seperater to skim off the foam (or just spoon it off after it has settled for a bit.)
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As you can see, what I’m left with is a fairly pale juice.
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But when it’s done, it will be the most appley thing you’ve ever tasted.  Rich, syrupy, and intensely apple!
If you don’t have cider, juice can be used as well.  I didn’t give an exact cook time, because that’s going to depend on if you are using cider or juice, and also how low/high your simmer is.
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What to do with it?  Add to apple pie or crisp filling, muffins, in caramel sauce, add to a frosting or glaze, cookies, cakes.. if you need more ideas you can look here.

Of course, if you don’t want to make your own, you can buy it here from King Arthur Flour
Hello fall!

DIY BOILED CIDER
Yield: aprox 2 1/2 cups per gallon

Apple Cider
Time

Pour cider into a large pot (nothing reactive, I use a stainless steel pot).
Bring to a boil over medium heat and reduce heat to a simmer and stir occasionally for a few hours until reduced to desired amount.  As it thickens stir more often and watch closely.  If it over reduces add some water back to desired amount.
I shoot for 2 1/2 to 3 cups per gallon of cider, that’s thick and pour-able without being super hard.
Pour into a jar with a lid and store in the fridge for at least a year.

DIY Boiled Cider

Yield: Approx 2 1/2 to 3 cups (per gallon of cider)

Ingredients

  • Apple Cider
  • Time

Instructions

  • Pour cider into a large pot (nothing reactive, I use a stainless steel pot).
  • Bring to a boil over medium heat and reduce heat to a simmer and stir occasionally for a few hours until reduced to desired amount. As it thickens stir more often and watch closely. If it over reduces add some water back to desired amount.
  • I shoot for 2 1/2 to 3 cups per gallon of cider, that's thick and pour-able without being super hard.
  • Pour into a jar with a lid and store in the fridge for at least a year.
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