RECIPE: REC: Boiled Apple Cider, made at home! I will be trying this, just bought it today.

RECIPE:
I am not sure of the reduction amount, but one think I do know is

no sugar is added to true boiled cider. Just as you would not add sugar to maple sap to make maple syrup. My grandmother has a very very old supply of boiled cider, which I still have, and my Father made a pie out of it about 8 years ago. He said it was a 40 to 1 reduction but he may be thinking of maple syrup. I think that I read some where that it was a 10 to 1 reduction. But one thing for sure NO sugar.

 
Oh man...I was doing this back in 1987 when Bern refused to let me use any "sugar" in the apple pie.

I could do anything "natural" to sweeten it, but he didn't want extra "white sugar" added. So I would take 1/2 gallons of apple juice or cider and reduce them down to a syrup, then drizzle that over the super-thin spiral of apples because--like all good single serving apple pies, this one had to cook from scratch in 5 minutes. Another Bern rule.

Culinary Frustration...the step-mother of invention.

 
Thanks for the input guys. I have the cider on the stove right now. It's down to half.

So I'll let it reduce from half gallon to one cup and don't put any sugar?

 
nice blog! I clicked on the double apple bread recipe and it uses lemon/lime soda. the link to the

class has many more recipes using carbonated beverages for savory and sweet breads. some really nice looking breads! thanks for the link.

 
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