Boiled Cider (a.k.a. Apple Cider Molasses, Cider Syrup, Bottled Autumn)

The best thing you can do with a gallon of fresh apple cider is make it last all year.

There will be no apple cider as good as the cider my family and friends pressed every autumn when I was growing up, which has more to do with what went into it than the actual taste. My godparents, Dick and Margaret, lived in a farmhouse in Alderwood, a small town 30 minutes north of Seattle now known for its mall. Dick and Margaret, two artists, loved the land and the modest-but-roomy house. They ended up with a small apple orchard, which yielded far more apples than they could ever eat, so they’d invite a bunch of folks over for a day of apple picking. We’d dress in our flannels and our boots, climb ladders, scour the grass below, and use pole pickers to collect every single ripe fruit, which we’d haul over to Ray and Nancy’s house. Ray and Nancy were consummate hosts…and owned an antique cider press. For weeks, everyone had been rinsing out their plastic milk jugs, stockpiling them, waiting for the day they’d be able to fill them with fresh-pressed apple cider. It was a full day of sticky work and everyone was tired by the end, but what a triumphant moment when the last bushel of apples was dumped into that press and the last drops of cider poured out. We looked forward to it every year, and that delicious cider never lasted as long as I would’ve liked.

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