Apple Cider Syrup
If you only try one recipe from this blog, make it this one. This is sooo easy, lasts long in the fridge, is impressive to guests, and packs all the goodness of the season into one, tiny pitcher of sweet and tart wonderfulness. I am talking about apple cider syrup people. A recipe I have been tweaking for several years now and usually make a few times a season. We eat alot of pancakes in our house so having something a bit different than the norm is a welcome change. The difference between this stuff and anything you will find in the grocery store? I eat this syrup with a spoon. Literally. It is so fantastic you will be looking for new ways to add it to lunch and dinner, as well as snack time.
On a recent apple picking trip with my family, I was again reminded how much I love all things apple. Rows and rows of fresh apple cider, stacks of pies, and of course, a few apple cider doughnuts for the road. (I have a new recipe to try for apple cider doughnuts-I’ll let you know how they turn out!) I love it all! And this syrup is one of those unexpected things that make fall so fantastic. A few days ago I mixed equal parts apple cider syrup and real maple syrup and then glazed some roasted cornish hens with it-and I drizzled a bit of that on some baked acorn squash! Outrageously good. So if you make this, let me know. I want to know what you think and if you have any new ideas for using it! And once you make it, don’t be surprised if after a quick taste, you want to grab a spoon. I’m right there with ya. Apple Cider Syrup
Inspired by Gourmet
2 c apple cider
1/2 c brown sugar
2 T butter
2 tsp apple cider vinegar
1/4 tsp ground cinnamon
pinch of salt
Combine all ingredients in a heavy bottomed sauce pan and bring to a boil over med high heat. Let bubble (not TOO vigorously) for about 20 minutes or until reduced and thick. Remember, syrup will thicken as it cools. Store in the fridge in an airtight container.
Tip: If syrup is too thick when it cools, thin it with a splash of apple cider and stir it in.