Cider syrup is also known as apple molasses. It is a fruit syrup concentrated from apple cider, first made in colonial America.[1][2][3] It is a thick, dark brown, opaque syrup with concentrated apple flavor.[2] The color is darker than honey and its flavor more tart than maple syrup.[3] A syrup-like product has a much longer shelf-life than the fresh fruit, thereby extending the apple harvest's contribution to diets throughout the year.[3]
Cider syrup is a natural product which is easy to make, as it needs no additional reagents or special processes.[4][5] It is produced by boiling sweet cider, intermittently stirred, until the water content of the cider has evaporated.[4] Many farms still produce apple cider syrup today in Maine, Massachusetts, and other parts of New England.[2][4][5] It was historically an important sweetening agent for foods, especially as a substitute for imported cane sugar and molasses.[4][5] Apple cider syrup was traditionally used in baking, for cakes, cookies, pies, baked beans, and similar recipes.[4] It was also used as a table sweetener, to top pancakes and puddings, for example. Cider syrup contains nutrients such as sodium, potassium, sugars, vitamin A, vitamin C, calcium and magnesium.[6] It is an endangered regional food tradition of the United States.[5]
^Journal, Republican (22 September 1853). "APPLE MOLASSES". Maine Farmer (1844–1900). 21: 39.
^ abcSteele De Pecol, Douglass (2019). "Boiled Cider History Preserved at Averill Farm". Edible Nutmeg. Retrieved 10 April 2019.
^ abcPierce, Kathleen (2015). "'Liquid gold': Apple cider syrup from a Maine orchard". Bangor Daily News.
^ abcdeReichl, Ruth (2017). "Apple Cider Syrup Turns Out to Be the Perfect Fall Flavor". Town & Country. Retrieved 10 April 2019.
^ abcdUSA, Slow Food (2019). "Boiled Cider and Cider Jelly of New England". Slowfood USA. Archived from the original on 10 April 2019. Retrieved 10 April 2019.
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