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Easy Apple Cider Syrup Recipe

    Easy Apple Cider Syrup Recipe

    The preparation of apple cider syrup is quite simple, it can be done in a short amount of time, and it is a delectable alternative to classic maple syrup. An enjoyable autumnal gift for anyone in your life who enjoys drinking apple cider.

    This means that throughout the month of October, apples and pumpkins pretty much take over the entire United States, and I couldn’t be happier about it. Both of those flavors are some of my favorites, and about the middle of July is when I start thinking about and daydreaming about crisp autumn days spent drinking warm apple cider and eating pumpkin…well, pumpkin everything.

    I’m so thankful that this recipe for apple cider syrup was scribbled on the back of one of the recipe cards that my grandmother passed down to me so that I could have it. You can pick up some apple cider at a pumpkin farm or just buy it at your local grocery store, and using it in this recipe is a delightful way to put it to use.

    The preparation is a breeze, and the time commitment is not more than fifteen minutes at most.

    Ingredients Needed:

    ½ cup granulated sugar

    Cornstarch equivalent to four teaspoons
    1/2 milliliter of ground cinnamon
    1 cup apple cider
    1 tablespoon lemon juice
    2 tablespoons of butter, each of which has been sliced in half


    Combine the sugar, cornstarch, and cinnamon in a small pot and stir until combined. Mix in the freshly squeezed lemon juice and apple cider. Cook over medium heat, stirring frequently, until the mixture begins to bubble and has thickened well. This took me somewhere between ten and twelve minutes to complete.

    After the bubbling has stopped, continue cooking for another two minutes.

    Take the pan off the heat and add the butter while stirring.

    Serve immediately, or transfer to an airtight container and place in the refrigerator for up to three days. Both options are available.

    Recipe Remarked


    This recipe is essentially an elevated version of a plain apple cider syrup. When the apple cider is reduced and thickened by cooking, you are able to taste the apple cider in its purest form.

    You could leave off the cinnamon if you wanted the flavor to be completely unadulterated apple cider, but I find that the cinnamon brings something else to the dish, so I wouldn’t recommend doing that.


    The consistency of the syrup is very thick and viscous. a consistency that’s thicker than maple syrup but thinner than caramel. It is silky and velvety, making it an excellent topping for a wide variety of other dishes.


    The preparation of this dish is quite simple; simply place all of the ingredients in a saucepan and let them cook over low heat until the mixture has thickened. My word of advice is that you should NOT make this recipe if there are unattended children or pets in the house.

    Sugar that has been brought to a boil is extremely dangerous since it is extremely hot. If there are other people who need to be in the kitchen at the same time as you, make sure they are aware that you are boiling sugar and that they should exercise extreme caution.

    Notes and Suggestions:

    When working with heated sugar, it is imperative that you use extreme caution. Sugar that has been heated to a boiling point can cause severe burns if it comes into contact with the skin. In the event that you do get burned, get medical attention as soon as possible.

    The syrup can be kept in the refrigerator for up to three days if it is sealed tightly in an airtight container. Reheat in the microwave at intervals of 30 seconds until it is completely warmed through before using.