OK, fall. I’m ready for you.
At the beginning of the month, I was clinging to summer tomatoes, popsicles and all things cool. I was not yet ready to part with summer. I think this was due to the relatively cool summer we had — it seemed like it didn’t really start heating up until late August. But a lot has changed in the last few weeks. The trees are starting to turn and there is a cool, crispness in the morning air.
Boots and sweaters. Cool walks followed by a warming bowl of chili. Hot chocolate and apple cider. Oh, yes. I’m ready for it all.
The other day I stumbled across this post for boiled cider. I clicked over because I was intrigued — what’s the big deal about boiling cider, doesn’t that just make it extra hot? — and thought there had to be more to it. There was. It was far from the piping hot drink I had pictured.
The cider boils down into a thick reduction (like a syrup or dip or whatever you want to call it). I spiced it up a bit with a slight twist on my Cinnamon & Orange Infused Apple Cider and… oh, my word.
Friends, this is the stuff dreams are made of.
The benefits are twofold: (1) Your house will smell amazing (unless you accidentally scorch the first batch. That does not smell so great; so please don’t do that). (2) You will have this incredibly rich, apple-y substance to pour over pancakes, dip apples into or drizzle onto ice cream. Yes, the stuff dreams are made of, indeed.
- ½ gallon apple cider
- Juice from two oranges
- 1-1½ tsp ground cinnamon
- ¼ tsp ground clove
- Pour all ingredients into a large pot and bring to a boil. Once boiling, reduce to a low or medium simmer and cook, uncovered, stirring occasionally (and more frequently once it begins to thicken) until consistency is reminiscent of syrup. It will reduce down to about 1½ cups. If you’d prefer a thicker, caramel-like consistency, let it cook down closer to 1 cup (and it will set as it cools). For me, this took about 2½ hours, but it may take up to 4 or so hours, depending on the simmer.