Hollenbeck’s Boiled Cider

We've worked to bring a historic, once commonplace, apple product back to market. When nearly all rural homes had apple trees and no refrigeration, the production of boiled cider was essential to preserving as much of the apple harvest as possible. Whether it’s called boiled cider, cider syrup, or apple molasses, it’s made by simply evaporating much of the liquid from pure apple cider. Ours is made from NY state apples, pressed into sweet cider on our 1874 Boomer & Boschert press, then reduced by us on a modified maple syrup evaporator. We were inspired to bring this product back by the 1894 Boomer & Boschert sales catalog and their collection of cider evaporators.

We use boiled cider as an ingredient in our bakery, it’s the secret ingredient in our cider slushies, and at home we pair it with pancakes, waffles, yogurt, ice cream, sharp cheddar, and soft cheeses. It's a magnificent ingredient in a cocktail, and when combined with seltzer makes a delightful apple soda. Its tangy sweetness is perfect in a marinade for a roast or glaze for ham, and is absolutely essential for homemade cider donuts. It’s also the secret ingredient in many a great-grandmother's famous apple pie.

As it has started to regain it’s popularity, it’s begun to make more and more appearances in King Arthur recipes and on many other popular food/baking blogs. Let us know if you find any particular favorite uses or recipes!