Vermont Boiled Cider - 1 Pint
This versatile syrup adds a wonderful layer of apple intensity to anything you bake. Apple muffins, cookies, or cakes will be more apple-y. Use boiled cider as a flavor accent in pie, crisp, crumble or dumplings, turnovers or tarts.
Boiled cider magically captures the intense, robust flavor of just-picked apples, preserving it in liquid form.
Willis and Tina Wood of Wood's Cider Mill in Springfield, Vermont, press apple cider, then boil it till it becomes a thick, pourable syrup – tart-sweet, and intensely apple-flavored.
What you get
1-pint bottle.
Care & storage
Refrigerate after opening.
Test kitchen tips
- Drizzle it atop cake, ice cream, or oatmeal.
- Make your own cider – add 1 tablespoon boiled cider to 3/4 cup water, hot or cold.
- Mix with confectioners' sugar for an apple glaze to drizzle on muffins or scones.
- Makes a great glaze for meats when mixed with whole grain mustard.