Autumn Apple Cider Molasses
Pumpkin spice may get all the glory in the fall, however the humble apple is truly hard to beat. Versatile and comforting like your favorite fuzzy sweater, this sweet-yet-tart cider molasses is autumn in a jar and pairs well with both sweet and savory dishes. Keep it simple or add an extra fall kick with your favorite spices—the choice is yours! Either way, it makes a great topper for pancakes, glaze for roasted vegetables, or base for endless homemade hot ciders. (Photo credit: Emily Anderson)
| Yield: 2 cups | Time: 2 hours and 30 minutes |
Ingredients
1 gallon apple cider
Cinnamon sticks, cloves, allspice, pinch of grated nutmeg, 1 teaspoon vanilla extract (optional)
Preparation
Start by adding the apple cider and spices (if using) to a large pot. Place the pot on the stove top and heat over medium-high heat until boiling.
Boil until the cider is dark amber and a similar consistency to honey, approximately 2 hours. You want the cider to reduce in volume by about 70%-80%. Although this takes a couple hours, you don’t need to stir or constantly watch it. Just check on it occasionally to keep track of how much is boiling off and watch it more closely towards the end so that it doesn’t over-boil.
Once thickened, remove the cider from heat and strain out the spices if necessary using a fine meshed metal colander.
Finally, pour the cider molasses into a clean glass jar and screw on the lid. Store the molasses in the fridge until you’re ready to use it.
Zero-waste tips
• Save the plastic gallon jug for storing water in your car during long trips or for watering your houseplants.