Boiled Cider

In a 5- to 6-quart Dutch oven, bring cider to boiling; reduce heat to medium. Boil gently, uncovered, 1 3/4 hours, stirring occasionally, until cider has reduced to 1 1/2 cups. Remove from heat; cool to room temperature.

Transfer to a clean screw-top jar. Cover and store in the refrigerator for up to 3 months. (Boiled cider thickens considerably in the fridge, so choose a jar that you can easily get a spoon into.)

To use boiled apple cider: Stir a couple of tablespoons into apple filling for pie, crisp, crumble, or turnovers; replace honey or molasses in recipes for gingerbread, apple cake, or spice muffins; brush on grilled vegetables for a sweet-tart taste; add a bit to homemade vinaigrette; drizzle over oatmeal, pancakes or waffles; drizzle over cornbread; pour it over ice cream or frozen yogurt; drizzle it on grilled fruit; or add it to your favorite barbecue sauce or applesauce.