Silky smooth and tart with a concentrated apple flavor, homemade apple cider molasses is an endangered food of New England dating back to Colonial America. Relatively unknown today, it's also known as boiled cider and apple cider syrup and is listed in the Slow Foods Ark of Taste. One taste will change how you think of cooking with cider. Today I'll show you how easy it is to make your own.
I was taught to make this by Chef Lenny Russo when I worked under him at Heartland Restaurant in St. Paul. It was a fall tradition when local cider came in and we'd use it on everything from desserts to savory dishes.
Background
Apple molasses is fresh cider reduced until the water content has evaporated and it's become a thick syrup. Designed to preserve the apple harvest, It was an ingenious way to store cider without refrigeration or added sugar.
Similar methods of "ultra-pasteurization" are found around the world, my favorite being pekmez, a reduction of mulberry juice from Armenia and the Caucuses. I do similar things with wild grape juice and blueberry juice. Milk jam and cajeta are cousins.
Cider syrup is uniquely American, It was produced in quantity during the Civil War as molasses and sugar were imported through British plantations in the West Indies, but its use should date back even farther to the 1600s.
It was used as an all-purpose sweetener in baked goods, mincemeat pies, and wherever honey or maple syrup could be used. Commercial operations still make and sell apple molasses, but it's so easy and fun to make at home I think it's hardly worth buying. Fall is the perfect time to make it, and a small batch will cost you about $7.00.
Information online varies a bit as to how much the cider should be reduced. I prefer it reduced to right around 1 1/7th of its volume which will give you a product similar to maple syrup. With a small batch (half gallon) that'll give you a little more than a cup of syrup, perfect for a little experimentation at home.
Reducing the syrup further, down to 1/10th of it's volume, sometimes called apple jelly and the mixture is dark and thicker. I find heavily reduced cider trickier to cook with than to a looser syrup.
How to Make Apple Molasses
First you wrap a few spices in cheesecloth. I always add a little cinnamon and a few allspice berries. Spicebush can be a nice addition too.
The spice bouquet and sweet cider are brought to a brisk simmer in a wide pot. As the cider cooks, impurities will float to the top and should be skimmed off. Don't worry if you don't get it all as they can be skimmed off the finished product when it's done. At the half way point, or roughly 30 minutes for a half gallon of cider, I remove the spice bouquet.
After about 60-75 minutes, the syrup should be reduced to about 1/7th of its volume, or roughly 1.15 cups (9oz) for a half gallon. The hot cider syrup is poured into a canning jar and processed in a water bath. Known for an extremely long shelf life, it can be stored in a cool dark place for years.
How to Use Apple Molasses
This is an extremely versatile preserve with all kinds of uses. The malic acid makes it quite tart, so it can be used for sweet or savory dishes. Use apple cider molasses anywhere you'd use maple syrup or honey, or anywhere you'd like a tart, sweet apple flavor. Here's a few ideas.
- A very traditional use is as a sweetener or garnish for apple pie.
- A substitute for pomegranate molasses.
- Drizzled over vanilla ice cream or added to the base where it will resist freezing.
- It's great with creamy, rich cheeses, especially soft ones like chevre or blue cheese.
- It dissolves well into drinks.
- As a garnish for chicken, pork and game birds.
- I love it drizzled over yogurt with granola and fresh fruit.
- Pancakes, French toast and quickbreads.
- An all-purpose sweet and sour glaze for just about anything.
- Layer apple flavor by adding the syrup to apple butter.
Do you make apple cider molasses? If you do, please leave a comment and share how you like to use it, or if you have any tips to add.
Tips and Variations
- Reducing the cider isn't an exact science. If it gets reduced too far and is too thick to easily drizzle, just add a splash of boiling water and stir to adjust the consistency.
- I use the method to make loose, no-added sugar "jams" of different things as with my pine cone cider jam.
More Apples
Apple Molasses (Cider Syrup)
Equipment
- 1 wide 10 inch pan with high sides
- 1 8 oz canning jar
Ingredients
- ½ gallon high quality apple cider non-alcoholic, unfiltered apple juice, See note
Spice bouquet (optional)
- ½ inch piece of cinnamon
- 3 ea allspice berries
- 5 ea spicebush berries
Instructions
- Tie the spices in cheesecloth and reserve.
- Pour the cider into a wide 10 inch pot, add the spice bouquet and bring to a brisk simmer.
- As the cider cooks, impurities will float to the top. Skim them off and discard. Put the pan on the burner off-center to make skimming impurities easier.
- After 30 minutes, discard the spice bouquet.
- After 60 minutes the reduction will be getting close to finished. You're looking for a little over 1 cup of finished molasses.
- When the molasses is done, pour the piping hot syrup into a room temperature mason jar and screw on the lid, label and date. For long term storage you can process jars in a waterbath, 10 minutes for half pints.
- Cool the syrup and store in a cool dark place.
- You can keep the syrup in the refrigerator. If you do it'll need to warm up for it to be usable.
Video
Notes
- If you reduce the syrup too far and think it's too thick, just add a splash of boiling water and stir to adjust the consistency.
- Only freshly pressed, unfrozen apple juice should be used here. Frozen apple juice cannot be substituted.
- Feel free to switch up the spices with what you have on hand. You won't notice them much in the finished product so it's fine to experiment a little.
Kitty
Great! I’m going to make this for several friends and family as gifts this year. I usually make “Apple syrup” from the juices from my canned apples (which I use mostly as snacks for my kids throughout the year, so the juice is always a leftover). I’ll do the same thing with pears and peaches too and usually serve it over ice cream or waffles with whipped cream. It never lasts long in my house!
Alan Bergo
I’m dying to try it with pear cider/fresh juice!
Kathy
I just put the cider and spices in the crockpot and cook it down. Easy, just don’t forget it’s there.
Alan Bergo
The only thing to keep in mind is that this will take much more time than doing it as I describe in the recipe. It still works though.
Sandra G
Yummmmm!!!! Dipping my cooked bacon in this!
Alan Bergo
I support that.
Sharon
Hi, I just made some apple cider syrup with your recipe (no added spice), but I over cooked it and in the jar it’s way too thick. I want to make another batch soon. Could I heat the jar up and add to a thinner batch to make the consistency more like syrup? If so when should I add it in the process? Thanks! Love your site!
Alan Bergo
Hi Sharon. It's fine, sometimes it happens to me too. Best part of this recipe is how forgiving it is. You can either dilute the firm syrup with a little hot water or add it to another batch.
Joel Skinner
I did the same thing, so I added more cider to the jar (on top of the apple molasses) and warmed up the jar in the microwave, stopping every 30 seconds to stir with a chopstick until I had a better consistency. It took a while for the thick molasses to completely dissolve, but once the jar was hot I left it on the counter and would stir it every 15 minutes or so. Now the consistency is much better 👍🏻
Alan Bergo
Yeah it's really forgiving. I tossed mine in the microwave with a splash of water a while back and it works like a charm.
Bonnie Kelley
This is awesome! Thanks for letting all of us know about it.
I didn't use any added spices, and it turned out super. Tart & Sweet. 🙂
It's my now in my repartee of delicious items to make. Easy to make and it make the house smell so good.
Alan Bergo
Hey Bonnie, glad it worked for you.
Tina Harlin
Thanks Chef Alan. I used Sonoma County apple cider, Gravenstein and honeycrisp apples grown here in Northern California.
I cooked down 1 gallon of cider plus spices and was rewarded with 2 1/2 8 ounces jars. The flavor is amazing, sweet and tart. Wonderful drizzled on top of English muffins.
Alan Bergo
Thanks Tina. Glad it worked for you.
Terry Allaway
Why not use frozen pressed cider? We end up freezing fresh cider just because there is so much and we haven't yet done much fermenting, at least with apples. I suppose I could just experiment... I always look forward to your posts for new flavors and ideas, thanks you!
Alan Bergo
You can probably use frozen cider. I may have very well made it with frozen before, I just can’t remember and don’t want to steer
Susan Walker
I made this for the first time yesterday with fresh-pressed cider which I had frozen one or two weeks ago. it worked just fine. This is delicious.
Alan Bergo
Thanks Susan. I just love it.
KARL E. SPARN, JR.
Alan; Can this apple cider be reduced in a crock-pot, much like an apple butter recipe? I just made apple butter last week and cooked it on 'low' for 24 hours without much stirring - and no sticking or burning. It turned out perfect! We crushed and pressed several bushels of apples here on the farm last week and gained several gallons of fresh cider—I'd like to give this a try. Please advise.
Alan Bergo
Yes, but slow cookers are made to hold moisture and insulate things so it may take longer.
Nancy Frisbey
Came across this recipe by chance and had apple cider on hand. Something so simple yet delicious! I used it in place of sugar in a salad dressing that had apple slices in it. A drizzle over a Bolzano Apple Cake took it over the top! I can think of so many uses that now I have to press more apples! Thanks for a great idea
Alan Bergo
Thanks Nancy
Timmy
One of the craziest things I’ve ever tasted. A spoonful tastes like the best apple cider you’ve ever had. I can’t wait to see where I can put this to use!
Alan Bergo
Thanks Timmy
Nancy E
I'm assuming the pasteurized product you get in a grocery store won't work either
Alan Bergo
It works fine. That’s why I show you a picture of cider, from a store, in this post.
Alexis
Looks delicious! What altitude are you water bath canning at? Looking to try this but will need to adjust for high altitude where I live.
Alan Bergo
Some people don’t even process the jars. Some people just leave it in a cupboard. It’s very stable. 10 minutes for half pints is fine, no matter where you live. Personally I usually pour the syrup into a jar piping hot and turn it upside down to seal. I can’t put that as the official recipe but it works fine.
Robyn
Apple molasses/syrup is also made in the Turkish Black Sea region; rather than skimming the juice is clarified with a coagulant and filtered before reducing. ‘Pekmez’ refers to syrup made from any fruit (never spiced). Other pekmez common to the region, in addition to mulberry: figs, pears, cactus fruits, carob, and of course grapes. The pear is especially delicious!
In northern Italy you’ll find (also unspiced) apple syrup called mostarda di mele.
Diane
I just made it and it tastes great but it still seems too runny even after an hour of cooking and having been cooled. Can I put it in a pan again and reduce it a little more until it gets more like a syrup consistency?
Alan Bergo
Yes of course just cook it a little more. If it gets too thick you can add some hot water.
Al
Awesome.. it’s cider time! Any tips on finished temp? Or best to just reduce until it’s the right consistency?
Alan Bergo
Just go by the consistency, it's not rocket appliances, once the bubbles get large and the volume is reduced to about a cup it's done.
Kimberly B
I’m not familiar with “Spicebush berries”. What are they? Where does one purchase them?
Is there a substitute such as cloves? Or would they overpower the flavor profile?
Alan Bergo
They’re a wild spice that has to be foraged. Just skip them and add a clove or two. Not too many.
Kimberly B
Ahh, Lindera benzoin?
I wondered if that’s what you were referring to. Am quite familiar with it.
Alan Bergo
Yes. The spices are optional too. Fine to use just cider.
Kris
What would be the cook time if I tripled or doubled the recipe? Is it the same or would it take longer?
Alan Bergo
It will be a much longer cook time
Debbie McLean
Never heard of spicebush, where can you purchase some?
Nancy G
This is a staple of Dutch breakfast tables even today. It's known as "appelstroop" (literally apple syrup). For us it has a consistency that is thicker than molasses. It is mainly used as a breakfast product, eaten on a slice of bread or crispbread. I've seen recipes from the Netherlands and Belgium for making this both from apples (where it's then sieved before reducing) or from fresh pressed apples. The variation of spices or no-spice recipes are many. I've read in one recipe that the first commercial versions were made in 1880 in the province of Limburg. I've thought of making this myself instead of bringing home a jar or two when I visit the Netherlands. Maybe this fall....
Alan Bergo
Hey thanks Nancy that's great. It's so easy to make yourself.
Anthony Damiano
Just wondering how long to water bath can for longevity? Thanks and I LOVE your Mugolio! Made it for the 1st time this year and shared it with my fellow students in my Herbal class , who fell
In love with it too!
Alan Bergo
Same as for any other preserve in jars. 10 minutes is fine for pints. Honestly processing probably isn't even necessary as this stuff seems as stable as honey. There's stories about people clearing out old houses and finding very old jars perfectly fine to use.
Stephen Brill
I can't wait to try this. Plenty of fresh apple cider is available in eastern and southeastern Minnesota, and the recipe looks easy peazy. And I think it would work in Jeromy Edwards Award-Winning Cider Manhattan, which won a "Master of the Manhattan" from Woodford Reserve and Esquire magazine back in November 2009. I actually had one in his home city of Louisville, KY, at Back Stage at Theater Square the following summer. So, I think I'll be trying this one soon. Thanks for the great ideas and recipes. Steve
Alan Bergo
Yeah it's so easy. You'll love it.
Tamidon
I make this every few years(it helps that I'm in the middle of MA apple country). I most often use it to bump of the flavour of apple pie when using out of season apples(my husband's favourite thing)
Alan Bergo
I still haven't used it in apple pie but of course that sounds so good.
Jonur
Just to clarify: you boil pure unfermented apple juice, right? Here in Europe, “cider” means the alcoholic beverage from apple juice. For us, “cider” is to “apples” as “wine” is to “grapes”.
Alan Bergo
Yes don't boil your alcoholic cider that wouldn't be any fun.
Jason
I love doing this! Great over pancakes or waffles. Just found a great spice bush spot, too!
Using the syrup to make apple cider caramels is a great treat in the fall.
Alan Bergo
Caramels sound great, I haven't made those.
Michael Magana
I make about 1/2 gall of Mango butter every year,.. you know like apple butter. When mango prices drop to $.50 , I pick up about twenty, using 12-15 for the mango butter… to be used in coffee cakes,muffins (I like to use this in my bran muffins)on pancakes toast or waffles;so I take 12-15 mangos, peeled skinned and seeded, then sliced , placed in a pot with spices ,sugar, and water. Boiled down . And finally puréed with an immersion mixer .
So ,I think I will try using this to sweeten my mango butter, next time.and in baking,where I sometimes substitute honey for sugar,… perfecting the conversion will be the key.
Alan Bergo
I bet that would taste great.
Kelly
Would steam extracted apple juice yield a clear syrup like pictured? I find this juice to be quite viscous compared to pressed cider, and somewhat cloudy, presumably from the pectin having been heated.
Alan Bergo
I'd assume so.