Boiled Cider

October 23rd, 2008 by megan · 8 Comments

Retweet This Retweet this post!

I was doing a little culinary sleuthing for new apple pie recipes when I stumbled upon several that incorporated boiled cider. Having grown up mostly in the south, where apple cider is a little less common than here in the Empire State, I had absolutely no idea what the heck these recipes were talking about. It turns out that boiled cider is just that: cider that has been slowly boiled over a low flame until it becomes the consistency of syrup. I found the stuff for sale online and it was kind of expensive. So I decided to make my own – in true Brooklyn Farmhouse fashion. I loved the way the boiling cider made my kitchen smell – like caramel apples. I can’t wait to use it in an apple pie. Or on top of vanilla ice cream. Or on pancakes.

You’ll need:

1 liter fresh apple cider
A heavy pot large enough to accommodate all of your cider
Some extra time


  1. Pour the cider into your pot. Bring to a boil over medium-high heat, stirring from time to time.
  2. Turn the heat down to medium-low. Let the cider gently simmer, stirring occasionally, until it has reduced by about 80%- 85%. This took several hours, but I think I was being overly cautious by keeping the flame so low (I was doing other stuff and didn’t want to hang out in the kitchen the whole time, stirring the cider). Just make sure that you keep a good eye on it toward the end of cooking, when you see it really starting to reduce. You’ll notice the smell of caramel – at this point, stir a little more frequently so it doesn’t scorch on the bottom (because that would be tragic).

Makes about 1 cup.


Apple Pie with Boiled Cider | Brooklyn Farmhouse Oct 31, 2008 at 3:10 pm

[...] Boiled Cider [...]

Homemade Applesauce with Star Anise | Brooklyn Farmhouse Jan 20, 2009 at 6:23 pm

[...] – when you make your own applesauce, you can put totally random things in it, like star anise and boiled cider. You can make it sugar free or super sweet. You can make it chunky or smooth! I think you see where [...]

Chris Grattan Feb 17, 2009 at 11:17 pm

When I visit friends in Norwich, VT I’ll stop in at Dan & Whit’s (“If We Don’t Have It, You Don’t Need It.”) for boiled cider and apple cider jelly (a further reduction from boiled cider, makes a great ice cream flavor). They also have a boiled cider/maple syrup blend that’s really good as a pancake syrup. I’ve been trying but haven’t been able to get the right proportion of the two when make it myself. Maybe a less sweet grade of maple syrup? The experiments continue. I guess I’m just going to have to eat the losses. (yum.)

Dev Nov 24, 2009 at 3:44 pm

Emeril makes a brining solution using boiled cider, hard cider and apple juice. Look up the recipe on the Martha Stewart tv show, or get the recipe on her web page.

Kirsten Miles Nov 7, 2011 at 3:12 pm

I made a batch last night, and a batch this morning. The first batch I boiled a little too hard toward the end, and it is almost a boiled apple caramel, but it never scorched! The second batch is perfect. Not entirely easy to navigate… but yummy no matter what!

Joe Nov 15, 2011 at 6:12 pm

I just made my first batch starting with a gallon of cider and reduced it to just over two cups. I started to get cautious about stirring when the bubbles from boiling started to linger on top of the cider–indicating it was getting thick. I’ve read you can just boil it until it reaches 219 degrees. EXCELLENT results. Good on anything you might put maple syrup on.

Sauce Magazine Blog » Blog Archive » Baked: Apple Cider Muffins or “doughnut holes” Aug 27, 2012 at 10:37 am

[...] * If you don’t want to order the boiled cider, try making it yourself like Brooklyn Farmhouse. [...]

Elaine Aug 27, 2012 at 11:46 am

Do you think this could be done in a crock pot?

Leave a Comment

  • Recipes & Projects

  • Archives

  • Brooklyn Farmhouse Merchandise
  • Bucklette