Sugar is dropping off trees here at Three Lily Farm. Well, maybe not really but this recipe has quickly led me to want to harvest, press, and reduce just about every apple I can pick or scrape off the grown before they rot away and go back into the earth.
Last Sunday, I spent the afternoon with a few buddies pressing cider. Although the day started off with some intense rain, it let up, allowing us to enjoy the fading autumn glow on the trees while pressing about 8 bushels of various apples.
When all was said and done I drove away with 5 gallons of yummy cider. My original intention was to turn it all into vinegar but my friend Noah who was present peaked my interest with the words apple molasses. Although I have never seen this product on the market, I was familiar with pomegranate molasses, which delivers a fine balance of sweet and tart flavors that work so well with autumn flavors, lamb, pork, and many other seasonal ingredients.
So, I poured 2gallons into my stock pot and started reducing. Several hours later, I was left with a quart of apple molasses or simply put, apple syrup. Considering the fact that it would take less then 10 gallons to make one gallon of syrup, I think this is a fine autumn alternative to maple syrup.
How to Make Apple Molasses
- 1 gallon freshly pressed apple cider
- Optional Ingredients: 1/4 cup fresh ginger, cinnamon sticks, 1 quart blueberries
- Place the apple cider into a heavy bottomed pot along with the optional ingredients.
- Bring the cider to a boil, then lower heat and gently simmer for a few hours, or until 1 quart remains.
- Syrup is done with the liquid coats the back of a spoon.
- Strain the liquid through a fine mesh sieve and into a clean Mason jar.
- Store in a cool space for up to 6 months or longer.