Cider Syrup (and a new newsletter)

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This month's newsletter has a few of my recent obsessions, and one of them is a seasonal recipe that is very popular at Casa O'Rourke: Apple Cider Syrup.  It's incredibly easy to make, keeps forever in the fridge, tastes delicious with a million things, and makes a great hostess gift.

Here is a short list of things I have eaten cider syrup on in the last few days:

  • Baked sweet potatoes
  • Crusty bread
  • Sauteed kale
  • Chicken nuggets
  • Cheddar cheese and Triscuits
  • Whole wheat toast and almond butter
  • A spoon, directly from the jar

Anything that needs a hit of sweet-tart autumnal goodness is a candidate for cider syrup. Ready for the recipe? 

Apple Cider Syrup

Take one gallon of cider. Boil until it's as syrupy as you want. Pour into a jar. Enjoy.

It is seriously that easy, which is mind-boggling to me. If you'd like a bit more direction, though, here are my amateur photography efforts. 

Get a gallon of cider. (You could make less, but WHY WOULD YOU DO THAT?)

Get a heavy pot. I got mine for 30 bucks at Target years ago -- this is the closest I can find now. No idea if the quality is similar, but mine is a total workhorse and it looks SO HAPPY sitting on my stove. 

Pour the cider into the pot and bring it to a boil. Every once in a while, stir. It will boil for a long time. You will be tempted to have a Hamilton dance party and get other work done as it boils. That's fine, but keep an eye on it, because otherwise, this happens:

Eventually the cider will start to reduce. If you need to ferry a child somewhere/walk the dog/ run to the post office, that's fine. Turn off the heat, pop a lid on it, and return to it later. When the bubbles look dense and clingy, like this...

IMG_6898.JPG more attention. You're getting close. Stir. Scrape down the sides, if you want.

Soon it will start clinging to the back of the spoon, but still seem thin, and you'll get bored, and want to wander off. DON'T. You're almost there! Suddenly it will be amber-colored and the consistency of maple syrup. You can keep reducing, if you want it to be thicker, but that's a matter of personal preference. Just remember that you're storing it in the fridge, and cold syrup takes longer to pour.

Use a funnel to pour it into the jar or bottle of your choice.  It's hot, so be careful. I ended up with two half-pint mason jars (one for a dear friend) plus a smidge extra that I served with dinner that night. 

Eat on whatever you think could use a little boost. It tastes like autumn, only concentrated.