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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.
4.5 litres (1 gallon) cider
Put the cider in a non-reactive saucepan, and bring to the boil.
Reduce the heat and simmer for several hours (could be up to 5) until it has reduced in volume about 9 times, or is the consistency of maple syrup.
Take care towards the end to stir frequently to stop it catching in the pan.
Tip: If your pan is straight sided you can use a ruler to work out what 1/9th looks like. Else you can tip 1/9th of the original volume in first to get an idea, then add the rest of the cider.
Bottle in a sterilised bottle or jar.
Keeps in the fridge for a year.
Original recipe from the Washington Post.