Apple Cider Molasses...did you know there was such a thing? I sure didn't, but when I stumbled across several mentions of it, I was intrigued. I was researching the best way to reduce apple cider to make the swirl for my Cinnamon Harvest Apple Cider Ice Cream and decided to add this little treasure to my to-make list.
I bought a half-gallon of delicious cider from a nearby cider mill and only used a bit for the ice cream recipe. Using the remainder of the jug, I set to work making the molasses. The beauty of this idea is that you are condensing all of the sweet, bright, spicy goodness that is apple cider into a thick and delicious syrup.
You also only need the one ingredient: apple cider. Not apple juice. Cider...the cloudy kind. This is the perfect time of year to pick up some cider from your local mill or grocery store.
Apple Cider MolassesMakes approximately 3/4-1 pint
- 1/2 gallon prepared apple cider
Pour the cider into a deep stockpot and place over high heat until it begins to boil. Once boiling, reduce heat to medium. Allow the cider to simmer until it reduces, about one hour, then stir. The spices may begin to stick to the sides of the pan, in which case you can mix them back in.
Continue to simmer for another 15-20 minutes. Watch closely at this point because the cider will begin to caramelize and can quickly go from the molasses point to burning (ask me how I know...). The mixture will darken and thicken quickly. Remove from heat and carefully pour directly into a pint-size glass jar.
If you are using a standard Mason jar with a metal sealing lid and ring, place the lid on so that it will create a seal as it cools. Allow the molasses to cool and store in a cool, dry place.