I have a few aces in my cooking repertoire, and this one is probably at the top of the list. Like most things I cook and teach it’s pretty straightforward, laughably simple actually. It came about years ago when I had lots of apple cider left over from my family’s cider pressing party. I decided to reduce about a gallon of the cider until it just got syrupy which took my gallon down to about a pint and a half. (If you reduce a bit too far, add some cream and a little salt for the most divine apple cider caramel sauce)
I started using a teaspoon or two in salad dressings and I was hooked. Strongly flavored winter greens are perfectly complemented by this mystery ingredient in the dressing.
This syrup also inspired the Party Class I co-taught with cocktail wizard Scott Taylor this last weekend. He encountered the syrup in a Beans Class (that by the way I’m teaching again with new recipes January 7th) earlier this fall and immediately went home and started mixing drinks with it. It is a winner mixed with bourbon, ginger syrup, bitters and lemon!
Beyond salads and cocktails the syrup is wonderful over ice cream or Greek yogurt, drizzled onto soups or braises or roasted vegetables or fruits, on pancakes or waffles. . .. It’s sweet and tart and complex and contributes almost anywhere. So go buy a couple of gallons of apple cider, reduce it and give your friends who like to cook and drink a little jar or it as a gift. Or just make a bunch and freeze some. It also keeps well in the fridge for several months.
And speaking of gifts, you might also give the gift of a cooking class (to yourself or others) this season– a gift that doesn’t clutter anyone’s home yet makes a daily difference for the tummy!
Apple Cider Syrup
1 gallon apple cider or unfiltered, unsweetened apple juice
In a large pot or saucepan bring the cider to a boil. Let boil, at a rapid boil, uncovered until gallon has reduced to approximately two cups of syrup and consistency is thick enough to coat the back of a spoon. This can take anywhere from 40 to 90 minutes depending on the size of your pan, the strength of your stove, etc. When slightly cooled, pour into jars (I use half-pint jam jars) and refrigerate or freeze when cool. This will keep for a six months in the fridge and up to a year in the freezer.