This seems to be a paleo-friendly, regional, and unique sweetener option. It also appears to have not been discussed here before (not surprising, given it's decreasing availability). Any thoughts or ideas? I'm tempted to try and brew some.
asked byCaveman_Kyle (1260)
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on November 27, 2012
at 01:01 AM
Boiled cider is fantastic stuff and easy to make--boil cider down to 1/7th of its original volume, put in a jar and put it in the fridge. I made some last fall (a year ago), and 1 gallon of cider boiled down is still there.
It tastes great--but it's very dense and concentrated--a tartly sweet apple explosion. In other words, I wouldn't use it as a sweetener. It's just too much. My main use for it is as an ingredient in marinades or adding a dollop to squash soups.