If you’re a fan of all things apple, you’ll love these recipes for homemade apple cider syrup. One is a sweet and versatile condiment can be used in a variety of ways, from drizzling over pancakes to glazing pork chops. The other is a simple, savory syrup that is fabulous on pork, chicken and vegetables.
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Jump to RecipeThe origins of apple cider syrup
Apple cider syrup has a rich history dating back to colonial times in the United States. In fact, apple cider was one of the most popular beverages during this time, as apples were abundant and easy to grow.
During the autumn harvest, apples would be pressed to make cider, which was then fermented to make hard cider. Hard cider was a popular alcoholic beverage, but it was also used to make apple cider vinegar and apple cider syrup.
Apple cider syrup was commonly used as a sweetener in place of sugar or honey, as it was readily available and less expensive. It was also used as a flavoring agent in savory dishes, particularly in pork recipes.
Over time, the popularity of apple cider syrup waned as refined sugar became more widely available and affordable. However, in recent years, there has been a renewed interest in this sweet and versatile condiment, particularly as people look for more natural and locally sourced ingredients.
Today, apple cider syrup is often made using fresh apple cider that has been simmered and reduced to a thick syrup. It can be used in a variety of ways, from drizzling over pancakes to using as a glaze for meats.
Whether you’re a fan of the traditional use of apple cider syrup or you’re looking for new ways to incorporate a sweet or savory condiment into your cooking, there’s no denying the rich history and delicious flavor of this classic American ingredient.
To make sweet apple cider syrup, you’ll need:
- 4 cups unpasteurized apple cider
- 1 cup granulated sugar
- 1/4 cup brown sugar
- 1 cinnamon stick
- 2 whole cloves
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
Here’s how to make it
- In a large saucepan, combine the apple cider, sugars, cinnamon stick, cloves, nutmeg, and salt.
- Bring the mixture to a boil over medium-high heat, stirring occasionally.
- Reduce the heat to low and simmer for 45-60 minutes, until the mixture has thickened and reduced by about half.
- Remove the cinnamon stick and cloves from the syrup.
- Allow the syrup to cool for a few minutes before transferring it to a jar or container.
To make savory apple cider syrup you’ll need:
- Any size jug of apple cider, depending on how much you want to make. I used a gallon jug.
- Use only pure unpasteurized apple cider. Pasteurized cider will separate and not produce a dark, rich syrup.
Here’s how to make it:
- Pour the apple cider into a heavy bottom stock pot or sauce pan.
- Using a wooden skewer, measure the height of the cider in the pan.
- Mark the skewer from the top of the cider to the bottom into eight equal segments. This is how much you want the cider to boil down to.
- Heat cider over medium-high heat until it comes to a boil. Lower heat and allow to simmer until the cider reduces to the seven or eight marking. This takes around 4-6 hours, depending on the amount of cider using.
- Once the syrup reaches its mark, turn off the heat and allow to cool. Do not cook further, as it may become bitter tasting.
- To preserve, ladle hot syrup into clean 1/2-pint glass jars. Wipe rims and add a canning lid/band.
- Allow to cool completely. As syrup cools, it will self-seal in the jar.
- Store sealed jars in a cool area away from direct sunlight. If you are not preserving, store cooled syrup in the refrigerator.
Uses for apple cider syrup
Your homemade apple cider syrups are now ready to use! Here are a few ideas for how to enjoy them:
- Drizzle sweet syrup over pancakes, waffles, or French toast.
- Use sweet or savory syrup as a glaze for pork chops or chicken.
- Stir sweet syrup into oatmeal or yogurt for a sweet and flavorful breakfast.
- Mix sweet or savory syrup with sparkling water or soda for a refreshing drink.
- Use either syrup as a base for cocktails, such as an apple cider mimosa.
These apple cider syrups are a great way to use up any leftover apple cider you may have, and they are also a delicious alternative to traditional maple syrup. Both can be stored in the refrigerator for up to two months or follow the directions to easily preserve the savory syrup to enjoy all season long.
So go ahead and give these homemade apple cider syrups a try – you won’t be disappointed!
Homemade Apple Cider Syrup – Two Ways!
Equipment
- 1 Heavy bottom stock pot
- 1 Wooden skewer
- 6 Half-pint jars
Ingredients
Sweet Apple Cider Syrup
- 4 cups unpasteurized apple cider
- 1 cup sugar
- 1/4 cup brown sugar
- 1 cinnamon stick
- 2 whole cloves
- 1/4 tsp ground nutmeg
- 1/4 tsp salt
Savory Apple Cider Syrup
- 1 gallon unpasteurized apple cider
Instructions
For Sweet Syrup
- Combine all ingredients into a heavy bottom sauce pan
- Bring to a boil over medium-high heat
- Continue to cook, stirring occasionally, over medium heat until reduced by half. About 45 minutes to 1 hour.
- Remove cinnamon stick and cloves. Allow to cool completely and store in refrigerator for up to 2 months.
For Savory Syrup
- Pour the apple cider into a heavy bottom stock pot or sauce pan.
- Using a wooden skewer, measure the height of the cider in the pan. Mark the skewer from the top of the cider to the bottom into eight equal segments. This is how much you want the cider to boil down to.
- Heat cider over medium-high heat until it comes to a boil. Lower heat and allow to simmer until the cider reduces to the seven or eight marking. This takes around 4-6 hours, depending on the amount of cider using.
- Once the syrup reaches its mark, turn off the heat and allow to cool. Do not cook further, as it may become bitter tasting.
- To preserve, ladle hot syrup into clean 1/2-pint glass jars. Wipe rims and add a canning lid/band.
- Allow to cool completely. As syrup cools, it will self-seal in the jar.
- Store sealed jars in a cool area away from direct sunlight. If you are not preserving, store cooled syrup in the refrigerator.
This sounds delicious! First time hearing about it!