Apple Molasses (Cider Syrup)

foragerchef.com/apple-molasses/
Dating back to the 1600's, apple molasses, also known as cider syrup is a uniquely American preserve of apple cider made by reducing fresh cider to about 1/7th of its volume. You can make batches as large or small as you like, and if you skip the spice bouquet it has literally one ingredient.
The finished syrup has a rich apple flavor and sharp, tart taste I assume is from malic acid. It's fantastic in baked goods, and anywhere you'd use maple or honey, but has the benefit of having no added sugar.
Incredible on pancakes, in baked goods, on toast, a spoon, over roast chicken, with soft cheese, and so much more.

[@Witnessdomaining]

I've been cooking as a hobby for 20 years and that "pot to the side" skimming trick hit me like a brick. Thanks for the great content!

[@Brian-qv1ir]

I just finished making this for the first time. This is easily the best think I've ever drizzled over ice cream. I'm going to need to buy a pork loin soon. Thank you!

[@christineb8148]

I feel like this would be so good with some Vacherin Mont d'Or /Harbison type cheese (or a really aged cheddar with tyrosine!). Pomegranate molasses is something I use in glazes for lamb, could see this being great as part of a glaze for a pork roast or meatball!

[@Mike-mn8wy]

On my way to get that cider🤘🏻😋 PLUS...Getting ready to do my mugolio also👍🏻🤞🏻

[@wildedibles819]

I make apple butter kinda simular but different
And yes apple pectin would be the thickener
It's the same reason why apple butter from crab apples thicken up

[@carvedwood1953]

I LOVE spicebush and apple cider. Gotta make this. Normally I just use it as a mulling spice for some warm cider. I really like to use the twigs too, they add a flavor I love that the berrys just dont add.

[@cynthiamolenaar770]

Dutch appelstroop… just juice a bunch of apples and reduce the syrup. We eat it on a slice of fresh bread or use it in a stew.

[@johnwhiteman7483]

NICE

[@foragerchef4141]

Thanks

[@deertee1]

can you use a slow cooker?

[@LiamSilverman]

we got 20 trees so lets see how this goes

[@jasonhoffman254]

I was wondering if you can take it to the same stage when you make maple sugar, around 270F.

[@foragerchef4141]

I would assume you could. Haven’t tried it though.

[@hawks9142]

Theres alot of pectin in it. I'd be afraid of it burning

[@peytonpope4444]

yyummm