

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 our Vermont boiled cider as a flavor accent in pie, crisp, crumble or dumplings, turnovers or tarts. Boiled apple 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.
Drizzle it atop cake, ice cream, or oatmeal or mix with confectioners' sugar for an apple glaze to drizzle on muffins or scones.
Make your own cider by adding 1 tablespoon boiled cider to 3/4 cup water, hot or cold.
Makes a great glaze for meats when mixed with whole grain mustard.