- Yield: 6 ounces
- 26 fluid ounces (approximately 3¼ cups) dry hard cider
- ½ cup sugar
How to Make It
- Mix the cider and sugar in a 1-quart saucepan and stir while bringing to an active simmer over medium heat. Cook until the syrup reaches 225°F (107°C), or until the liquid volume is reduced to about 6 ounces, about 45 minutes. Keep a close eye and watch for browning, as some ciders will brown at a lower temperature. It is best to keep this syrup on the lighter side.
- Pour the syrup into a clean, sterile, widemouthed jar and cap while piping hot. It will keep for a year stored in the refrigerator.