Apple Cider Syrup

This recipe came about by accident while I was experimenting with new ways to use and preserve the excess fresh-pressed cider left over from last year’s hard cider batch. There’s always some cider left after filling all my primary fermentation vessels, and I wanted to see if it would crystallize into sugar the same way maple syrup does when boiled down. Only after the fact did I realize that apple cider is primarily fructose—and unlike sucrose, it won’t crystallize. Instead, it transforms into a taffy-like substance, or syrup!

I found that boiling the cider down into a syrup was a simple and cost-effective way to use the extra cider. It’s also a great alternative to canning, which takes significantly more time (and dishes). You can use this syrup in place of maple syrup on pancakes, French toast, and waffles. If you’re feeling adventurous, try substituting it for sugar in marinades—apple pairs especially well with pork. We’ve used it in several of our slow cooker favorites and even experimented with it alongside white wine while braising short ribs.

There’s definitely more experimenting to do with this. For example, I’d like to try finishing a rack of ribs on the smoker with the apple syrup instead of my usual honey, using it in coleslaw in place of sugar or maple syrup, or making a spiced version for breakfasts or cocktails.

Once some of my younger trees start bearing fruit in a few years, I plan to explore how different apple varieties affect the finished product. I’m especially curious to see how much of the original apple’s flavor is preserved through the cooking process.