Recipes

Mulled Apple Cider Concentrate

  • Serves

    makes 5-6 Half Pints

MATT TAYLOR-GROSS

This cider concentrate makes your kitchen smell divine. It's good drizzled over pancakes, added to homemade vinaigrettes or used as a ham glaze. For a quick, warming drink, spoon three tablespoons into a large mug and fill with just-boiled water. This recipe comes to us from Marisa McClellan, author of Food in Jars: Preserving in Small Batches Year-Round.

Ingredients

  • 1 gallon freshly pressed apple cider
  • 3 sticks cinnamon
  • 12 tsp. whole cloves
  • 12 tsp. allspice berries
  • 1 cup granulated white sugar

Instructions

Step 1

Bring cider, cinnamon, cloves and allspice to a boil in an 8-qt. pot over high heat; reduce heat to medium and cook until cider is reduced by half, about 1 ½ hours. Add sugar and cook, stirring occasionally, until reduced to 4 cups, about 1 ½ hours (You want to cook it no higher than 218°F. If you cook it beyond that temperature, it will set into jelly). let cool in saucepan, strain, discarding spices and store in the refrigerator up to a month; alternately, divide among prepared half pint jars, apply clean lids and rings and process jars in a boiling water bath canner for 10 minutes. When time is up, remove jars from canner and let them cool completely before handling.

Continue to Next Story

Want more SAVEUR?

Get our favorite recipes, stories, and more delivered to your inbox.