Wood’s Cider Mill Boiled Cider

This thick, syrupy apple cider captures the essence of an apple orchard in a bottle. Simple, versatile and highly concentrated, this boiled cider has the consistency of pourable jelly, making it a perfect topping for pancakes or ice cream, a delicious warm drink component, or a flavor agent for braises and sauces. We are fans of this boiled cider because it contains no sweeteners or preservatives. Wood’s Cider Mill in Weathersfield, Vermont, has been producing this small-batch boiled cider in its 19th century cider press since 1882. The apples are ground and pressed through the screw-press, after which the cider is reduced in a wood-fired, stainless steel evaporator. A gallon of cider is concentrated down to a pint to create a rich flavor evocative of cinnamon, caramel and candy apples. It has a mild touch of tannins but remains balanced between sweet and tart.

​ [/description-break] Ingredients [/title]Ingredients: Apple Cider[/accordion] Specifications [/title]​Net Volume: 16 fluid ounces
Place of Origin: Vermont[/accordions-break]The Aldrich family has been boiling cider at their Wood’s Cider Mill in Weathersfield, Vermont, since 1882.[/banner_heading]Originally made by a twin-screw cider press run by water power at the mill pond, the small-batch cider is still made on that same press. Now powered by electricity, it produces 200 gallons of cider per pressing that they use in their various products.[/banner-text-break]Use in vinaigrettes, toss with root vegetables, brussel sprouts, or squash before roasting. Try in baking recipes that call for apple cider when a more highly concentrated flavor is desired. Add a few tablespoons to apple pie filling for a stronger apple taste. Mix with powdered sugar for an apple cider glaze for coffee cakes, pound cakes, doughnuts, and other baked goods.[/how-to-use-break] ​KITCHEN NOTES