makes about 1/2 cup
A few weeks ago, my CSA box included a half-gallon of locally made apple cider. Not typically a big juice gal, I didn't drink most of it right away. Seeing that the cider was nearing its expiration date, I couldn't bring myself to dump out the whole thing, so I put the remaining 5 cups in a pot and simmered it until it reduced to a syrupy consistency. You could really use this reduction method to squeeze more life out of any juice or even mulled cider. The apple honey is pretty neutral tasting although it's a touchy caramel-y and a little tarter than regular honey. Try it on toast, in smoothies, on oatmeal or in nut and fruit energy bites.
4-5 cups of apple cider
1. In a medium pot, boil apple cider until it reduces to a syrupy consistency, about 1 hour. Remember it will thicken much more as it cools. Cool and store in the fridge for 1-2 weeks.
Note: You can do this with any amount of cider, but use at least 4 cups or else you won't have much honey at the end. The reduction goes very slow until the end, where it reduces quite rapidly so keep you eye on it to make sure it doesn't burn.