Title: Autumn Cider Syrup
Categories: Heirloom Sauce Newengland Fruit
Yield: 1 Cup

2	tb	Sugar
2	tb	Brown sugar
1/4	ts	Ground cinnamon
1/8	ts	Ground nutmeg
		Dash ground cloves
3/4	c	Apple cider or apple juice
2	ts	Lemon juice
1/4	c	Apple jelly

In a small saucepan stir together sugar, brown sugar, cinnamon, nutmeg, and cloves. Stir in apple cider or apple juice and lemon juice. Cook and stir over medium heat until sugars dissolve. Stir in apple jelly. Bring to boiling. Reduce heat and boil gently, uncovered about 25 minutes or to desired consistency. Serve warm with pancakes or waffles. Makes about 2/3 cup.

NOTE: In rural New England, especially Vermont, sweet cider was boiled down into a syrup for many cooking uses, the most notable being cider pie.

1 Heritage of America Cookbook. Better Homes and Gardens Books, Des Moines, Iowa MM Format by John Hartman Indianapolis, IN

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