Boiled Cider

                 Now that you've made your vanilla for the upcoming baking season, have you ever made boiled cider? This stuff will change your life! Also known as apple molasses, boiled cider has become a autumn tradition at my house, we love it on biscuits, pancakes, warm bread from the oven and it's a must drizzled over apple pie! Super easy to make too, start off with a small batch and once you get a feel for the process, you will be boiling a whole gallon down, like I did over the weekend. Patience is key, it does take a couple of hours to cook down and be sure to stir it now and then so it won't stick. Just put 8 cups apple cider in a stock pot and bring to a boil, then reduce the heat and simmer until it's boiled down to a thick sauce, once cooled store in the fridge where it will thicken up some more. A gallon of cider makes one quart of apple molasses, and a little does go a long way. It's the best thing since butter, I promise!