Easy Homemade Boiled Apple Cider Syrup Food

EASY HOMEMADE BOILED APPLE CIDER SYRUP

Steps:

• In a large heavy pot, bring the apple cider to a boil over medium-high heat. Reduce the heat to keep the cider at a simmer. You should see small bubbles.
• Using a skewer, mark the level of the cider. Continue to mark the level on the skewer each hour.
• Simmer the cider for about 3 hours, stirring every 30 minutes. During the last hour of simmering, stir every 15 minutes (see Recipe Notes).
• The cider will be ready when you stir it and dark copper-colored bubbles form, covering the entire surface. You can also check by using your skewer...the cider will boil down to about ⅛ of its original volume. Finally, if you smear a small amount on a plate, it should have the consistency of warm, runny honey. The cider will thicken as it cools, so don't over-cook it.
• Once you've achieved the right consistency, remove the boiled cider from the heat and strain it through a fine mesh strainer into a canning jar to remove any impurities. You should have about 1 cup of boiled cider.
• Let the jar cool to room temperature, then cover and store in the refrigerator. It should keep indefinitely.

APPLE CIDER SYRUP

Steps:

• Melt butter in a saucepan over medium heat until it begins to bubble, about 1 minute. Add sugar and molasses; stir until sugar has absorbed molasses and butter, about 3 minutes. The mixture will be very dry. Add 2 cups apple cider. Mix well and bring to a slow boil. Add cinnamon stick and continue to simmer syrup for about 10 minutes.
• Whisk together 1 tablespoon apple cider, lemon juice, and cornstarch in a small bowl.
• Pour cornstarch mixture into syrup in the saucepan, whisking continuously until fully incorporated. Simmer until thickened, with a consistency similar to warm maple syrup, about 5 minutes. The syrup will thicken upon cooling.
• Serve warm. Store leftovers in an airtight container in the refrigerator for up to 3 weeks.