Apple Syrup
Makes about 1¼ cups
Ingredients
- 2 cups unfiltered apple cider
- 1½ - 3 tablespoons sugars
- 1/16 teaspoon ground cinnamon
- Pinch of ground nutmeg
Instructions
- Taste the cider to see if the cider is sweet or tart. That will change how much sugar to use.
- In a medium saucepan, add apple cider and 1 tablespoon sugar (not all). Bring to a boil over high heat. Taste and adjust with more sugar if needed (I added 2 more tablespoons). Once boiling, reduce heat to medium-low, stir in 1/16 teaspoon cinnamon and pinch of nutmeg. Continue to reduce to almost half, stirring every once a while, about 15 minutes.
- Set aside to cool completely. Transfer to an airtight container. Keep in the fridge for about 3 weeks.
Notes
- I got my cider from Whole Foods. It’s called Harvest Fresh Apple Cider from Big B’s. It’s fresh apple cider that has been pasteurized. It’s on the tart side, so I used about 3 tablespoons sugar all together. It’s a syrup after all, so you want the syrup to be sweet.
- Fresh apple cider is usually being sold in supermarket and apple orchards during fall season. It’s in the refrigerated section. Some are pasteurized and some are not. Both can be used for this recipe.
- Apple juice can be used if you really can’t find apple cider, but apple flavor is a lot milder. It’s also a lot more sweet, so reduce the amount of sugar or omit all the sugar. The color will be lighter as well.
- The spices are pretty mild in the recipe. I didn’t want them to overwhelm whatever I will be using with.