I’m just back from a trip to New Hampshire and while visiting New England during the autumn season is a sight to behold, I’d also say that eating and experiencing their seasonal bounty is off the charts delicious!
One of their most historically and deeply rooted autumnal traditions is making boiled cider. Boiled cider is naturally sweetened syrup made solely by boiling down and condensing fresh apple cider.
I’ve made this each autumn season for a few years now and I use it to add depth of flavor to my cooking. You can use it to brighten sauces, in a vinaigrette, or even as a baste for chicken and pork. You can also just stir a tablespoon or so into a hot mug of water as a drink to replace your afternoon tea. Boiled cider takes some time but it’s so worth the wait and you’ll be able to enjoy it throughout the season. I’d encourage you to pick up some of that local and deliciously fresh cider before it’s all gone and make yourself a batch of this.
½ gallon fresh, preservative-free apple cider
Pour the cider into a large, heavy-bottomed nonreactive stockpot. Bring to a boil over medium-high heat and stir occasionally. Reduce heat to a simmer; cook uncovered for 4 to 5 hours or until it has reduced to around 2 cups. You’ll need to stir more frequently towards the end to keep it from scorching. It’s ready when the cider coats the back of a spoon. Transfer to sterilized glass container. Once cooled, place in the refrigerator. It should last for at least six months.
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Tammy Batcha is a life-long resident of the Shenandoah Valley. A long-time commuter, she seeks to reconnect to her community. A board certified, health and wellness coach, she continues to study integrative nutritional theory while guiding others on a path to wellness.