Boiled Cider Donuts
[1] The best-known use of boiled cider is apple cider donuts. Here’s the recipe. (all photos courtesy King Arthur Flour).

Cranberry Raisin Oatmeal Cookies
[2] Used boiled cider to make these cranberry-raisin oatmeal cookies taste even better. Here’s the recipe.

Apple Dumpling Slices
[3] These apple dumpling slices are a cross between dumplings and sticky buns, pie and cobbler. Here’s the recipe.

Lattice Apple Pie
[4] See how your apple pie can taste even better with boiled cider. Here’s the recipe.

Boiled Cider
[5] It’s time to order a pint of boiled cider.



If you’ve ever had cider donuts, you’ve had boiled cider.

Boiled cider (photo #5) is a syrupy, dark-amber liquid that’s as thick as molasses. It’s made by boiling down apple cider.

This cook’s-and-baker’s ingredient adds just-picked apple flavor to your favorite recipes: not just donuts but cakes, muffins, pies, scones and quick breads. Its natural acidity combined with baking soda provides extra lift in baked goods.

It’s also a cook’s trick for amplifying the apple flavor in apple pies, apple cakes and applesauce.

And, it’s great even if you don’t cook and bake: to make “instant” apple cider, yogurt and ice cream toppings and more (see the many uses below).

Says Charlotte Rutledge, a recipe developer at King Arthur Flour:

“Boiled cider is one of those ingredients I didn’t know I needed until I tried it. I first used it in an apple pie and was amazed by the way it sharpened the apple flavor in my filling.

“I quickly became hooked! Now I use it in everything from cake batters and quick breads to salad dressings and pancake syrup.

“It’s a permanent resident in my pantry and one liquid sweetener I refuse to live without.”

King Arthur Flour’s boiled cider is a top-of-the-line product, made from the best apples, using artisan techniques.

It’s made by Willis and Tina Wood of Wood’s Cider Mill in Springfield, Vermont. Family-made since 1882, the cider is pressed from local apples in an antique screw press that dates back to the original cider mill.

One gallon of cider is then reduced down to one pint of boiled cider in a wood-fired stainless steel evaporator. The result: pure, concentrated cide with absolutely nothing added, ready for action.

If you find yourself with a surfeit of apple cider, you can boil it down yourself. Here’s a recipe from The Baker Chick.

But for a guaranteed excellent experience, get a bottle from King Arthur Flour.

Use the sweet apple concentrate as a substitute for other sweeteners: honey, sugar or maple syrup.

The flavor is intense, so add a bit at a time and taste to check the sweetness level.


  • A cocktail ingredient
  • A flavoring for hot or cold milk.
  • A sweetener for tea.
  • Instant hot or cold cider (1 tablespoon per 3/4 cup water, optional rum or bourbon for the adults).
  • Sparkling apple cider: add 1-2 tablespoons to a glass of seltzer.

  • A drizzle for yogurt.
  • A spread for toast
  • A sweetener for oatmeal and other porridges.
  • Pancake syrup.
    Lunch & Dinner

  • A glaze for chicken, pork and salmon (try mixing with whole grain mustard).
  • An accent to baked squash.
  • A dab in vinaigrette.

  • All of the baked goods above.
  • An ice cream syrup.
  • Anything pumpkin or with pumpkin pie spices.
  • Apple cider frosting.

    These recipes are from King Arthur Flour, an excellent source of recipes that have been tested to perfection.

  • Apple Cider Baked Donuts With Maple Glaze
  • Apple Cider Caramels
  • Apple Cranberry Cake
  • Apple Dumpling Slices
  • Apple Pancakes With Boiled Cider Syrup
  • Applesauce Oatmeal Bread
  • Boiled Cider Glaze for cakes, crisps, donuts, scones
  • Cinnamon Applesauce
  • Cranberry Raisin Oatmeal Cookies
  • Lattice Apple Pie
  • Pumpkin Muffins With Streusel Topping



    THE NIBBLE Blog – Adventures In The World Of Fine Food

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