Cider Syrup Recipes

APPLE CIDER SYRUP

Apple Cider Syrup image

Apple-licious! Easy-to-make breakfast or dessert syrup uses unfiltered apple juice and a few other common ingredients. This creamy syrup is full of rustic apple flavor and not too sweet with just a touch of tang.

Provided by Buckwheat Queen

Categories Side Dish Sauces and Condiments Recipes Syrup Recipes

Time 35m

Yield 8

Number Of Ingredients 8

Ingredients

2 tablespoons unsalted butter
1 cup white sugar
1 tablespoon blackstrap molasses
2 cups apple cider
¼ cinnamon stick
1 tablespoon apple cider
1 tablespoon lemon juice
2 tablespoons cornstarch

Steps:

Melt butter in a saucepan over medium heat until it begins to bubble, about 1 minute. Add sugar and molasses; stir until sugar has absorbed molasses and butter, about 3 minutes. The mixture will be very dry. Add 2 cups apple cider. Mix well and bring to a slow boil. Add cinnamon stick and continue to simmer syrup for about 10 minutes.
Whisk together 1 tablespoon apple cider, lemon juice, and cornstarch in a small bowl.
Pour cornstarch mixture into syrup in the saucepan, whisking continuously until fully incorporated. Simmer until thickened, with a consistency similar to warm maple syrup, about 5 minutes. The syrup will thicken upon cooling.
Serve warm. Store leftovers in an airtight container in the refrigerator for up to 3 weeks.

Nutrition Facts : Calories 171.8 calories, Carbohydrate 37.4 g, Cholesterol 7.6 mg, Fat 2.9 g, Fiber 0.1 g, SaturatedFat 1.8 g, Sodium 8.6 mg, Sugar 33.8 g

CIDER SYRUP

Cider Syrup image

Provided by Melissa Roberts

Categories Sauce Fruit Juice Quick & Easy Apple Fall Winter Simmer Gourmet

Yield Makes 1 cup

Number Of Ingredients 4

Ingredients

2 cups unfiltered apple cider
3/4 cup packed light brown sugar
3 tablespoons unsalted butter
2 teaspoons cider vinegar

Steps:

Boil ingredients with 1/8 teaspoon salt in a small heavy saucepan until reduced to 1 cup, 25 to 30 minutes. Cool to warm.

APPLE CIDER SYRUP

Apple Cider Syrup image

Provided by Food Network

Categories dessert

Time 45m

Yield Yield: 1 1/2 cups syrup

Number Of Ingredients 8

Ingredients

1 cup apple cider (or apple juice)
1/2 cup packed brown sugar
3/4 cup dark corn syrup
2 1/2 tablespoons unsalted butter
1/2 teaspoon lemon juice
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon ground ginger

Steps:

In a 1-quart, heat proof, microwavable measuring bowl, mix all of the ingredients. Heat in the microwave on high for about 5 minutes or until the butter is completely melted. Stir and heat until mixture is reduced to 1 1/2 cups, about 10 minutes. Let stand at room temperature for about 30 minutes until slightly thickened.
Hints for success: - Be sure to heat the griddle before pouring your pancake batter. - Using a copper bowl to whisk the egg whites will give you more volume. - Do not whisk the whites until they appear dry. They should be stiff, yet moist. - Fold the whites and the squash mixture gently. If you over do it you will deflate the whites and have tougher, flatter pancakes. - The syrup is rich and full of flavor. You can make it the night before, refrigerate it and reheat the next morning. - Use the freshest apple cider you can find. If you use apple juice, try to use one that is not overly sweet.

APPLE CIDER SYRUP

Apple Cider Syrup image

The owner of Birk's Gashaus a B&B in Hermann, MO gave me this recipe to with french toast. It's really easy and yummy!

Provided by Mysterygirl

Categories Sauces

Time 1h42m

Yield 1 1/3 Cups

Number Of Ingredients 6

Ingredients

1/2 cup sugar
4 teaspoons cornstarch
1/2 teaspoon ground cinnamon
1 cup apple cider or 1 cup apple juice
1 tablespoon lemon juice
2 tablespoons butter or 2 tablespoons margarine

Steps:

In a small saucepan stir together the sugar, cornstarch, and cinnamon.
Then stir in the apple cider or juice and lemon juice.
Cook and stir the mixture over medium heat till the mixture is thickened and bubbly.
Then cook and stir for 2 minutes more.
Remove the saucepan from the heat and stir in the butter or margarine till melted.
Makes about 1 1/3 cups.

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Pour cider into a large heavy-bottomed pot. Using a Popsicle stick or wooden chopstick, mark the stick at the level of the cider; remove the stick and mark again at 1/2, 1/4 and 1/8 of the amount between the bottom of the stick and your first mark. These marks will serve to help you gauge when your cider has reduced to between 1/7th and 1/8th of the original amount.
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