Apple of Everyone’s Eye

Instead of OD-ing on pumpkin spice lattes this season, create a healthier sweet treat of your own. Apple cider syrup is delicious on many things, including French toast, pancakes, winter squash and ice cream. And, it’s a cinch to make. The only ingredient is apple cider (fresh is best).

First, gather your equipment:

  • A large, heavy-bottomed stockpot
  • A wooden spoon
  • Sterilized glass canning jars (if you want to keep the syrup for use throughout the season, follow proper canning safety precautions)
  • A wooden chopstick (optional)

Next, follow these steps:

  • Bring 1 gallon of apple cider to a boil over high heat in the stockpot.
  • Once boiling, reduce heat to medium-low and continue to cook, uncovered, until cider reduces to 2 cups (or approximately ⅓ of its original amount). Stir occasionally. Reducing the cider takes between four and eight hours, depending on your stove and altitude. The cider’s consistency should turn to syrup, and the syrup should coat a spoon dipped into the cider.
  • Carefully transfer the syrup into sterilized glass jars to let it cool. Store tightly sealed jars in the refrigerator.

P.S. You can use whatever amount of cider you wish for this recipe; just remember it’s done when it reduces to ⅓ the original liquid amount. To help you figure out when the syrup is ready, dip a chopstick in the cider before boiling it and mark the cider level on the chopstick with a pen. Remove the chopstick and once cider begins to reduce, use the stick to gauge when the liquid has reduced to ⅓ the original amount.