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In a 2-quart sauce pot, over medium heat, lightly boil the apple cider to reduce it to 1 cup. Stir as needed. It may be necessary to stop periodically and measure the cider in order to see when it has been reduced to 1 cup.
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2
Meanwhile, in a medium bowl, whisk together the white sugar, brown sugar, cinnamon, ginger, cloves, allspice and nutmeg. When the apple cider has been reduced, whisk the sugar and spice mixture into the apple cider.
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Add the butter and stir well until butter has melted. Simmer syrup lightly for 2 minutes, whisking constantly. Remove pot of syrup from heat and allow to cool.
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4
May be used immediately or stored in an airtight, covered jar in the refrigerator for up to two weeks. May also be frozen for several months until ready for use. If freezing, be certain to leave head space to allow for expansion of frozen product.
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Notes:
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1. Do not use apple juice for this recipe. Results will be poor. Use apple cider only.
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2. If, during the reduction process, the cider is reduced below 1 cup, add enough regular cider to bring the amount up to 1 cup.
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3. Regarding the spices: 1 teaspoon of your favorite apple pie spice may be used to replace the spices in this recipe.
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4. Yield: 1 1/4 cups.
