Boiled Cider Syrup and Apple Cider Salted Caramel Sauce

Every year when school starts back, the temperatures start getting a bit cooler and there is a touch of fall in the air, I begin to crave apple cider. I stalk the produce section of the grocery store so I can grab up the first of what will be many gallons of apple cider the moment it hits the store shelf.

I drink it cold. I drink it hot.  I even cook with it. I’ve replaced the beer in my Hunter Carrots with cider. I have used cold cider in place of some of the water in my Thanksgiving turkey brine. I’ve snuck apple cider into lots of unusual places over the years.

Recently, I was reducing some balsamic vinegar for a sea scallop dish i was fixing when it occurred to me that apple cider would probably reduce really well.  I love the syrupy consistency of reduced balsamic vinegar and felt that if I could achieve that with cider it would make a delicious syrup to use on pancakes and waffles.

Making Cider Syrup was super easy but does take about 5 hours (mostly unattended) from start to finish. The result was an intensly flavoreland extremely versitlie syrup.

Cider Syrup

1 Gallon fresh apple cider (a single variety cider with no preservative will taste the best but any cider will be good)

Pour one gallon of cider into a large, heavy bottomed pot such as an enameled cast iron Dutch oven.  Bring the cider to a boil over high heat. When it reaches a boil reduce the heat to medium low and simmer the cider for several hours. Stir the cider about every 30 minutes for three and a half to four hours. Once the cider has reduced down to about two cups you will need to begin watching it more closely.  At this point you will want to stir the cider frequently as it cooks down to a thin but syrupy consistency.  The cider syrup is finished when it is thick enough to coat the back of the spoon.  Pour into a mason jar or I other lidded container and cool.

The cider syrup is great over pancakes and even better over pumpkin pancakes. It makes a great base for an apple cider vinegrette dressing. It is amazing when transformed into Apple Cider Salted Caramel Sauce!

Apple Cider Salted Caramel Sauce

1/2 cup cider syrup (see recipe above)
1 cup brown sugar
1/2 cup heavy cream
4 tablespoon butter
Big pinch of sea salt

Bring the apple cider syrup and the brown sugar to a boil over medium heat.  Boil for three minutes. Whisk in the heavy cream and bring it to a oil or one minute. Reduce the heat to low and whisk in the butter one tablespoon at a time.  When all the butter is incorporated quickly stir in the salt and then pour the sauce into a mason jar while still hot. Allow it to cool. Store covered in the fridge.


I’m guest posting on Desperately Seeking {Gina} today! You can head over there to get the recipes for the Pumpkin Spice Ice Cream (pictured above with the Apple Cider Caramel Sauce) and a recipe for an Iced Pumpkin Spice Latte!


I’m giving away a $150 Gift Card to Country Outfitter!  You can get all the details and enter to win by clicking here!

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