Homemade Apple Cider Syrup - Two Ways!
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.
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.
