On Mon, 30 Nov 2015 08:02:18 -0500, Gary > wrote:

> Gary wrote:
> >
> > Sqwertz wrote:
> > >
> > > Ed Pawlowski wrote:
> > > > This is the brand KA had.
> > > > http://www.woodscidermill.com/PRODUCTS/BoiledCider.html
> > >
> > > I would have thought apple juice reduced by 85% would be pretty sweet,
> > > though.
> >
> > I'm trying it right now. I'll report back tomorrow with what I end up
> > with.
>
> <reporting back 3 days later>
>
> I reduced mine down by about 89% and it was way too far. Started with
> 64oz and ended up with about 5-6oz. I didn't watch it closely at the
> end and it went from not thick to too thick very quickly. Big mistake
> too. Very hot, it was already very thick (like King syrup) and I knew
> it would thicken way more once cooled.
>
> I tasted a spoonful (and it took forever to cool down enough to
> taste). Not too sweet for some dessert-like topping but also not a
> super apple flavor either. I can see how this might be good on
> something like a sweet potato as Ed tried but not enough of
> *something* to use as a dessert topping. For that, my first thought
> was to add a bit of vanilla extract. Sadly, I had just used up the
> last of my vanilla the day before making the cake so I didn't get to
> try that.
>
> Cold in the fridge, it's hard as a brick. I've got it out now and as
> it slowly comes to room temp, it's now turned into a thick taffy. I'll
> let it warm up completely then maybe play with it a bit more. Still
> don't have vanilla though. I think that would be good.
>
> Anyway, that's what I did. I'll probably end up throwing it out but
> not in the trash. I'll freeze it hard again then toss the little brick
> out into the woods nearby and let the ants have at it. I'm sure
> they'll appreciate that food source so near winter.

I heard an advertisement for something on the car radio this weekend
that I only paid attention to when they said "cider glaze".
Unfortunately that was the end of the ad and I haven't heard it since.
I'd guess and say it was some kind of meat (probably pork), but who
knows.

As far as your cider brick goes... you can add water to thin it out.
My guess is this would be a good use for your crockpot if you don't
want to watch it. It wouldn't even matter if you didn't get it fully
thinned because you have another use for the brick in mind. Just thin
enough to a syrup consistency that you can experiment (if you wish)
and give the rest to the ants & other creatures.

BTW: There are actual recipes on the internet for making it from
scratch. http://www.theyummylife.com/Apple_Cider_Syrup


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sf