Mulled Apple Cider Concentrate
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.
- 1 gallon freshly pressed apple cider
- 3 sticks cinnamon
- 1⁄2 tsp. whole cloves
- 1⁄2 tsp. allspice berries
- 1 cup granulated white sugar
- 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.