If the first hint of fall had you reaching for a jug of fresh apple cider, followed by a few cider donuts (guilty!), it's time to bring apple cider syrup into your life. Inspired by the watermelon caramel sauce I made over the summer, this seasonal syrup shows all apple cider can really do.
Boil to Turn Cider into Syrup
While this recipe includes a few extra ingredients for a pop of flavor, turning fall's favorite cider into a thick, pourable syrup requires little more than some time on the stovetop. Given time to bubble and boil, apple cider reduces until it transforms into a syrup. We add a hint of warm spice with the addition of cinnamon and a splash of apple cider vinegar for balance. At the very end, a pat of butter is swirled in for body and richness.
The Many Uses for Apple Cider Syrup
Keep this in your kitchen and you'll find no shortage of ways to put this apple cider syrup to good use. Of course a stack of pancakes or waffles, a bowl of steaming oats, or even a yogurt parfait will always welcome a generous drizzle, but consider mixing it into a cocktail or a tall glass of seltzer for a special holiday drink. This also makes an incredible and unique edible gift!
Apple Cider Syrup
Serves 4 to 6
unfiltered apple cider
packed light brown sugar
apple cider vinegar
Pinch kosher salt
Combine the apple cider, sugar, vinegar, cinnamon, and salt in a medium saucepan and bring to a boil over medium-high heat, stirring to dissolve the sugar and salt. Continue simmering until the liquid has thickened slightly and is reduced to about 3/4 cup, 25 to 30 minutes. Remove the pan from the heat and stir in the butter until melted and combined. Cool completely before using.
Storage: Store in an airtight jar in the refrigerator for up to 1 week.