Boiled Cider

This came about from my quest of trying to infuse more flavor in an apple cake without using spices.  I considered using apple cider to replace part or all of the liquid in an adapted recipe. Then, I thought why not take it one step further and concentrate the apple cider to get a more intense flavor. So here it is…

1 gallon apple cider (I purchased mine from a local orchard and its cider is preservative free)

Pour cider into a large pot. Bring it to a boil over high heat, then lower heat and simmer until it’s syrupy (like maple syrup) and very dark golden in color. The gallon of cider should boil down to about 2 cups, which takes approximately 3 hours (hands-off time – no stirring involved). Strain the boiled cider, cool, and store it covered in the fridge.