It’s also available commercially, e.g., from King Arthur Baking. It’s usually called something like “New England Boiled Cider”. It has a long and interesting history linked with the anti-slavery movement, since it was an alternative to molasses which was produced on sugar plantations in the South with slave labor. It fell out of frequent use sometime during WWII, I dont’ know why.
I use it a lot in apple pies, as a way to amp up the apple flavor without too much additional sweetness.
There also used to be a popular thing called “Boiled Cider Pie”, whose filling was a custard made from this. James Beard has an intriguing variation involving grated apples that’s in my kitchen queue.
It’s also available commercially, e.g., from King Arthur Baking. It’s usually called something like “New England Boiled Cider”. It has a long and interesting history linked with the anti-slavery movement, since it was an alternative to molasses which was produced on sugar plantations in the South with slave labor. It fell out of frequent use sometime during WWII, I dont’ know why.
I use it a lot in apple pies, as a way to amp up the apple flavor without too much additional sweetness.
There also used to be a popular thing called “Boiled Cider Pie”, whose filling was a custard made from this. James Beard has an intriguing variation involving grated apples that’s in my kitchen queue.
Your 8:1 reduction is more extreme than I’ve seen before; usually recipes go for 5x or 6x reduction.
I also really like the flavor:sugar ratio relative to most syrups.
My measurement isn’t very precise: it might have been more like 6x