Photo by Jonathan Boncek

When stored in a sterilized jar, boiled cider keeps for a year or more in the refrigerator and can be enjoyed in myriad ways. Drizzle it over pancakes, cornbread, ice cream, or oatmeal; stir it into cocktails, other beverages, vinaigrettes, and sauces; add it to a cheese plate; use it in baked goods; spoon it over sweet potatoes, winter squash, and baked beans…You get the idea. In short, use boiled cider wherever you need a solid dose of intense apple flavor.

recipe heading-plus-icon


1 Pint

  • 1 gallon unfiltered apple cider
  1. Pour the cider into a large, enameled cast-iron Dutch oven or nonreactive stockpot. Bring to a boil over medium-high heat. Reduce the heat to low and cook, stirring occasionally, until the cider thickens and reduces to about 2 cups, about 5 hours.
  2. Transfer into a glass jar, cool, cover, and refrigerate for up to 3 months.


  • Recipe By
    Sheri Castle

Related Recipes

The Riff

Baptist Spike: The Cheeky History of a Boozy Infusion

File the South’s relationship with alcohol under “It’s Complicated.” It’s the birthplace of both [...]


Cedar and Cider Toddy

This recipe from Blue Note Bourbon in Nashville is an autumnal twist on the [...]


Braised Pork with Apples, Smoked Grits, and Roasted Root Vegetables

Bedford's braised pork cheeks in apple cider, smoked grits, and roasted rutabagas is a [...]

Leave a Reply

Be the first to comment.