Boiled Cider (Apple Molasses)

1. 1

   Pour apple cider into a very large, non-reactive stockpot (stainless steel, copper, or glass, but NOT aluminum unless its coated).

2. 2

   Use a clean ruler or wooden stick that you can mark with the starting level of the cider.

3. 3

   Turn heat to high, cover the pot with a splatter screen (to prevent flies or other insects from dropping into the pot) and bring to a boil.

4. 4

   Boil the cider hard until it has reduced to 1/7 of its original volume.

5. 5

   Watch more carefully toward the end because it may creep up higher in the pan as it becomes thicker and bubbles stack up on each other.

6. 6

   Turn off the heat and let the bubbles die down to check the depth of the liquid with your ruler or dipstick.

7. 7

   You should end up with approximately the volume that it takes to fill a clean, empty 750ml wine bottle.

8. 8

   Pour into a clean, sterile jar (for long term storage) or a clean, empty wine bottle (for short term, refrigerated storage).

9. 9

   Cover tightly and store in a cool, dark place.

* Per serving · 4 servings · Values may vary.

No additional tips available.