Handcrafted in Massachusetts, this syrup captures apple season in a bottle by boiling down cider from a family-owned orchard. It’s an essential ingredient for Cider Doughnuts, and it’s also fantastic on pancakes and French toast, in whiskey cocktails, or as a glaze for pork.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this Article
This note is only visible to you.Double Check
Are you sure you want to delete your notes for this recipe?You must be a Fine Cooking subscriber to access this feature.
Or learn more
Already a subscriber?
Log in
Comments
Leave a Comment
Comments
Was the recipe changed? The write up states that Carr’s cider syrup “captures apple season in a bottle by boiling down cider from a family-owned orchard. It’s an essential ingredient for Cider Doughnuts”.
However, cider syrup is no longer listed as an ingredient. What happened to the original recipe?
Can 1/4 cup of Carr’s cider syrup substitute the reduced apple cider in this modified recipe?
this is magic stuff. I have used it with roasted vegetables, meats, with salads, and yes, a spoonful now and then. I bought several for gifts along with the vinegar and it was a popular gift.
You can order directly from Carr's Ciderhouse for a much better price! http://www.carrsciderhouse.com/purchase-new
I buy boiled cider from Wood's Cider Mill. Much cheaper and I'm sure just as good. Love to use in pork dishes.