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Cider Syrup

Has anyone ever tried or made cider syrup? Basically it's just apple cider boiled down for a few hours and it becomes a thick syrup perfect for pancakes - I think it would also be a great match for cheese as well, it has an almost balsamic quality because of the acid in the apples. I'm making some right now (just boiling down a gallon of cider) but I first discovered it in Western Mass., made by a school called the Northfield Mount Hermon school.

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  1. King Arthur Flour makes a product called Boiled Cider that is essentially cider syrup. I have not tried it but it appears to be rather popular with lots of ideas from fans as to its use. Sounds pretty great in general, but with local cider prices absolutely through the roof we are doling out shot glasses of the stuff like it is some sort of rare liqueur! So no syrup for me. Alas!


    4 Replies
    1. re: GreenGal

      Cider prices are ridiculous. We're selling ours for $11.95 a gallon right now. I can't believe it's selling!

      I would give this a try, but that's a little out of my price range for syrup right now. :p

      1. re: Kontxesi

        Depending on the nature of the particular recipe, a readily available, inexpensive substitute would be unsweetened apple juice concentrate. Any supermarket will have it with the frozen juices. I am not sure if it is still available in shelf-stable can form in the bottled juice section, but it has been in the past.

        1. re: Kontxesi

          Interestingly, we were rationing our cider so carefully that we waited so long that it has begun turning itself into a fabulous slightly sparkling hard cider. Oh well... ;)

          1. re: GreenGal

            That happens to me, too - I don't mind it being a bit fizzy but if it gets closer to vinegar than hard cider, I still use it in cooking, for things like braising pork or chicken. It works fine for that sort of thing. I tend to divvy cider up into pints and freeze it, but sometimes even a thawed pint will hang around in the fridge too lone.

      2. That's my alma mater!
        I made boiled cidertoday as a base for a cider custard pie. yum.

        1. Sounds like something I'd like to try making!

          1 Reply
          1. re: kseiverd

            just boil! the quality of the cider does matter, though.

          2. Boiled cider pie is a traditional 2 crust Shaker dessert. Don't have the recipe for that, but for a one-crust pie is 4 eggs, 1/3 c sugar, 1/4 t salt, a cup of boiled cider, 1-1/2 c half-and-half, 1 t vanilla, and a 9" pie crust. 10 min at 400, reduce to 350 and bake another half hour. To gild the lily, I think this could be used instead of the standard pecan pie custard, and topped with walnuts rather than pecans.

            1. My SO made a delicata squash dish from one of the Herbfarm cookbooks that used boiled down cider or apple juice. It may have had some balsamic or sherry vinegar in it, I'm not sure. But the cider glaze with the squash pieces and rosemary was really great together.

              1. Count me in as a fan of cider syrup! I am making several rock cornish hens with the cider as glaze for dinner tonight.

                1. Dug out a really old recipe that I have never made but has always intrigued me. I think it was from Gail Gand, maybe her old "Sweet Dreams" show when Food Network actually had something decent to watch.

                  I'll just share the sauce recipe and the basic tart. I Googled and did not find this recipe so perhaps it's old enough that I can paraphrase and not get in trouble if you want more detail.

                  It's individual layered phyllo dough tarts, with butter and nut crumble between the layers (5). Cooked apples mounded in the center and very thinly sliced apple rings spiraled around the filling.

                  There's honey in here as well. Crimp up the edges to create a circle. Paint with butter, bake.
                  Serve on a plate with a puddle of the cider-caramel sauce, then individual tart, ice cream on the side, raspberries strewn about, stick in a caramel decoration.

                  Sauce: 1/2 gallon apple cider
                  1 cup brown sugar
                  cloves and cinnamon to taste
                  (I guess I thought I would remember how long to simmer this concoction. Sorry about the lack of timing but I'm guessing with only 1/2 gallon, maybe an hour. The slurry will thicken it up, and certainly the butter. Yet again, maybe 1-1/2 or 2 hours.

                  2 T cornstarch mixed with 1/4 cup water
                  1/2 pound butter (2 sticks)

                  1. I love cider syrup. I've used it on chicken and pork and also on squash. Oh, and also in a dressing for an Israeli couscous salad.

                    2 Replies
                    1. re: Chocolatechipkt

                      What else do you put in your dressing for the couscous salad? And what vegies or other things go in it?

                      1. re: karykat

                        The recipe is here: http://www.foodnetwork.com/recipes/gi...

                        I use the cider syrup instead of maple syrup, and I've been using champagne vinegar (or something else) instead of apple cider vinegar. The recipe is pretty flexible, but it's really good.

                    2. I've made it for the last two years and am planning to boil three gallons today to make more as a gifts. We love it most mixed with bourbon on the rocks :) but it's great for a bunch of other uses. I added it to a braised apple and cabbage dish last week and it was yummy. Unfortunately, I overcooked the last batch I made and it's way too thick-it'll thin out in hot water but I'm trying to salvage the jar...any ideas?

                      1 Reply
                      1. re: girlwonder88

                        I ordered the KA cider syrup (which is very good), but wasn't going to get it in time to make some apple whoopie pies that used the syrup in its filling. So, I boiled my own. I boiled mine too long too. I was going to caution others to be careful not to boil too long. although it was delicious, it was more like a gel. I thinned mine with hot water also. I haven't tried it again (since my KA package arrived a few days later! LOL) but I think you have to take it off the heat before you think it's ready. ?? Also, I read online to skim off the foam as it boils down, so I did that and it helped keep it clear.

                        That's crazy about the cider prices! I am from New England, but now live in western NC, which also happens to be apple country. Fortunately, for us, the cider prices here are normal. Am feeling very lucky!