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“Bilberry and Hawthorn Berry Apple Cider Reduction Syrup"
Makes about 4 cups.
- 1 lb. organic dried hawthorn berries
- 1/2 lb. organic dried bilberries or 1 lb. fresh/frozen blueberries
- 1 gallon organic apple cider (sweet cider, not hard cider)
- Put berries and apple cider in a pot without a lid and bring to a boil over medium heat.
- Adjust heat and cook, stirring occasionally, until reduced by half.
- Strain out berries.
- Return strained syrup to the pot and continue cooking, stirring occasionally, until reduced by half again. If you would like a thicker syrup, you can continue cooking to reduce it even further.
- Set aside to cool a bit and then pour into a quart-size jar with an airtight lid. Remember to label with name and date made.
- Boiled cider will keep in the refrigerator for up to 3 months.
Pro Tip: Here’s an easy trick to see if your liquid has been reduced by half. Before cooking, use a wooden skewer, long wooden spoon, wooden ruler, or similar item to “measure” the depth of your liquid—put it in the juice/berry mixture to touch the bottom of the pot and mark a line on the skewer where the liquid hits. Measure half-way down from that mark and make another line. Now you can use this “measuring stick” to determine when you reach the half-way mark. When you strain out the berries, repeat the process so you can measure again when your syrup reaches the half-way mark.”