Cider Molasses

Photo: Maren Caruso; Styling: Nissa Quanstrom

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.


This recipe goes with Kabocha Squash with Dukkah and Cider Molasses

Yield: Makes 1 cup (serving size: 1 tbsp.)
Recipe from Sunset

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Recipe Time

Total: 55 Minutes

Nutritional Information

Amount per serving
  • Calories: 60
  • Calories from fat: 0.0%
  • Protein: 0.0g
  • Fat: 0.0g
  • Saturated fat: 0.0g
  • Carbohydrate: 15g
  • Fiber: 0.0g
  • Sodium: 13mg
  • Cholesterol: 0.0mg


  • 1/2 gallon unfiltered apple cider


  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.
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