By Sue Lau | Palatable Pastime
I first heard about this last year from a friend of mine online had been talking about it. Next time I was out buying cider, I picked up an extra gallon and set about to making this. And all it involves is boiling down the cider until it has the consistency of honey. Once all that extra water is boiled out, you can easily refrigerate this for a very long time. And you can use it much the same way you might use molasses or even pomegranate molasses. It doesn’t really have the sweetness of honey, but will taste like your cider intensified, very fruity and (hopefully) lightly tart. (I like cider blends that are just a little bit tart, and you can get these at orchards who blend the types of apples- store bought cider is just a little dull in comparison)
There are lots of uses for this- easiest perhaps being stirring a bit into hot water for instant cider. Be aware though that heat (and even pasteurization) changes the flavor profile ever so slightly, so it won’t quite be like what you get in autumn using fresh cider, but close.
I much rather use this as a flavoring ingredient as part of my cooking or making sauces and salad dressings. But I am not adverse to having some on toast instead of jelly for breakfast, or stirring it into something like oatmeal. Just wherever you want some apple flavor.
I hope you try this, and look forward to recipes I have using it in the future. I am hoping to post some within the next few weeks. Until next time-
- 1 gallon fresh apple cider
- Reduce to one pint or until about as thick as honey over low heat, stirring occasionally.
- This might take a couple hours, depending on how hot your burner is. Don’t rush it. You can also make this in a slow cooker (although I have only used the stove myself).
- Refrigerate apple molasses in a sealed jar.
From the kitchen of palatablepastime.com
You might also like: