Boiled Cider was not something I'd heard of until I ran across this recipe on the foodiewithfamily blog.
Boiled cider is a traditional American product which has been made for at least 400 years.
Some clarification of terminology is needed here...
'In Europe cider is an alcoholic drink that is made from apple juice, through a process called fermentation. In the United States and parts of Canada, cider containing alcohol is called hard cider or alcoholic cider, while cider or apple cider means less-sweet, usually unfiltered, apple juice.' (taken from wikipedia)
Originally a way of preserving American cider (i.e. apple juice), effectively concentrating it, increasing the sugar content and preserving it. It is a syrup like pouring sauce with intense apple flavour. Can be used as an ingredient in pies and cakes, or to add depth to apple dishes.
Living in Herefordshire we get to see a lot of apple juice and cider, as it's a bit late (or early) for fresh apple juice, I thought I'd try this recipe out with alcoholic cider. I'll do the same with fresh apple juice in the autumn.
Our local producer is dunkertons, from where I purchased 1 gallon of medium sweet cider.
See here for the boiled cider recipe in more detail.
£8.00 4.5 litres (1 gallon) cider
£16 per litre of boiled cider
The cider is poured into a preserving pan, and the depth measured, you could use a skewer and mark with the depth with pencil.
The cider is brought to the boil and then simmered until about seventh of it's original volume.
This took a long time, but it only needs watching towards the end.
The syrup is bottled in a sterile bottle using a funnel.
The resulting sticky sauce will keep for a year in the fridge.
5 hours simmering
10 minutes Potting
Tastes very intensely of apples, as you would expect.
Quite bitter and leaves a strong apple aftertaste, definitely tastes of cider
We had it on pancakes and it was good. I'll look forward to baking with it.