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Cider Molasses

Photo: Maren Caruso; Styling: Nissa Quanstrom
Total time 55 mins
Yield Makes 1 cup (serving size: 1 tbsp.)
Chef Matthew Dillon of Sitka & Spruce in Seattle shared this one-ingredient recipe. If you've tried pomegranate molasses, you've got the idea behind cider molasses--an intense, concentrated version of the fresh juice, made by simply boiling it down. Drizzle it over roasted vegetables or salty cheese such as feta, use it as a last-minute glaze for grilled lamb chops or steak, or spoon it over yogurt and fruit for breakfast. Keeps up to 1 month, chilled; to use, bring to room temperature. 


  • 1/2 gallon unfiltered apple cider

Nutrition Information

  • calories 60
  • caloriesfromfat 0.0 %
  • protein 0.0 g
  • fat 0.0 g
  • satfat 0.0 g
  • carbohydrate 15 g
  • fiber 0.0 g
  • sodium 13 mg
  • cholesterol 0.0 mg

How to Make It

  1. Boil cider in a large pot for 40 minutes, stirring occasionally. Reduce heat to medium-high and boil, stirring often, until syrupy and reduced to 1 cup, 5 to 10 minutes (watch closely), remembering it will thicken as it cools.
Sitka & Spruce, Seattle