Apple Cider Syrup Recipe




For the past two months, I have been creating my weekly meal plans with the help of the gluten-free meal planning service Gfree (read all about it here). Each week, in addition to 10 entrees and sides, Gfree offers up two "sweet" recipes you can opt to make. This week one of the recipes was for Boiled Apple Cider Syrup.

The author of this recipe is none other than the lovely Carol Fenster—one of the trailblazers in the gluten-free culinary world. Carol is a recipe developer for Gfree and I have to say, I have learned so many new techniques from her in the two short months I have been subscribing. Well worth the money!

Carol warned that this syrup can take a little time, and it does. However, the result—a thick, tangy, sweet, dark amber-colored syrup the consistency of honey—is worth the wait. If you'd rather, you can purchase Apple Cider Syrup for upwards of $7 per 8.5 ounce bottle. (I think I'll make mine, thank you).

So once you've made the syrup, what can you do with it?

I will hand you off to Carol for this one. Low and behold the very recipe posted on Gfree this week is up on Carol's site [click here], and she's got some great ideas. Below are my quick instructions for making Apple Cider Syrup. Carol's post goes into more detail. If you drop in on her, give her a big "hello" from Lexie's Kitchen.

Apple Cider Syrup

Gluten-Free | Casein-Free | Citrus-Free | Corn-Free | Dairy-Free | Egg-Free | Fish-Free | Nightshade-Free | Peanut-Free | Potato-Free | Rice-Free | Shellfish-Free | Soy-Free | Tree Nut-Free | Wheat-Free | Grain-Free | Sesame-Free | Sweetener-Free (but it is a sweetener :) | Yeast-free | GFCF | Vegetarian | Vegan

Makes:  1-2 cups 
Prep Time: 1 minute
Cook Time:  1-2 hours


8 cups APPLE CIDER (I used spiced cider—Big B's 100% Organic Spiced Apple Cider)


1. In medium saucepan, bring cider to boil. Reduce heat and gently simmer 1-2 hours until reduced to 1-2 cups, depending on how thick you want it.

2. It's critical to watch over and stir the boiling cider the last 20-30 minutes to avoid scorching and a messy boil-over. I cooked mine down until the syrup thinly coated the back of a spoon.

3. Transfer to jar and refrigerate. Should keep for a couple of weeks, if not indefinitely according to Carol.

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