Vanilla Apple Cider Syrup  - a cordial

This past Saturday morning our kitchen was the meeting place for The Breakfast Club - teachers who used to work with Mr. Century Farmhouse and with whom we have been sharing breakfast - or supper - several times a year for more than 25 years. Along with the eggs and bacon and gibassier - inspired sweet rolls, we served some straight from-the-apple-farm cider. Oh, so good!

Of course there was some cider left over, and rather than let it turn hard in the fridge, I had the scathingly brilliant idea to make a cordial syrup that can be used equally as a pancake syrup or a base for a fizzy drink. It also is so good that we may need to have everyone join us again for refreshing drinks and a cheese board!

This morning I played around in the kitchen with the pot of cider wafting aromas of vanilla and apple throughout the house. I know you'll want to know how to make this syrup, so read on...

Vanilla Apple Cider Syrup
a few notes: I had some vanilla/star anise-infused sugar on my counter, so I used it as part of the sugar total. If you have vanilla sugar in your cupboard, don't be afraid to include it in the pot, just figure the amount into the total sugar the recipe calls for. I a lso weighed the ingredients as I added them to the pot; I have included the cup measurements here as well. Use whichever style of measurement you are most comfortable with.

Ingredients:

4 1/2 cups (1.0 kg.) apple cider (I used unpasteurized cider from the orchard; pasteurized cider from the grocery store is fine).
2 cups (0.400kg.) sugar (part or all of this sugar can be vanilla- and/or anise-infused)
1/2 vanilla bean pod
1 star anise pod
About 1/4 of a fresh lemon to squirt juice into the syrup (about 1 tsp or so) - don't you love these exact measurements?

Let's make it!

Measure or weigh the cider and pour into a medium-sized heavy saucepan, add the vanilla bean and star anise pod and begin warming over medium heat. When the cider is close to the boiling point, add the sugar slowly, stirring constantly to dissolve. Bring to a boil, stirring constantly until the sugar is completely dissolved. Lower the heat and simmer for about 30-40 minutes, stirring often, until the cider begins to look a little thicker. Cut off about 1/4 of the lemon and squeeze a good squirt or two of the juice into the syrup. Remove from heat and allow the syrup to cool to room temperature with the vanilla and anise pods still in the syrup. Taste a bit of the syrup, and if it seems a little too sweet, add just a little more (half-tsp.) lemon juice, stir, and taste again. The syrup should be quite sweet, but have a bright flavor thanks to that lemon juice!

Remove the pods and pour into a clean jar and cover tightly. Refrigerate and use within two weeks.

Ways to use the Apple Cider Syrup:

- Place a Tablespoon or two in a 12 oz. glass and fill with ice and seltzer for a sweet, refreshing drink.
- Pour over pancakes or waffles with butter or whipped cream for a caramel-like breakfast treat.
- Drizzle over ice cream.
- Add a Tablespoon to whipping cream for topping your favorite dessert - apple pie, perhaps?
- Add a Tablespoon or two to amazing homemade marshmallowsfor a subtle cider flavor, then make s'mores!

Want to make the star anise/vanilla sugar? See below!

The Star Anise / Vanilla Sugar Recipe:
Measure about 1 cup of sugar (superfine or regular) into a small bowl. Add 3 or 4 whole star anise pods and 1/2 vanilla bean pod. Stir, then carefully pour the sugar and pods into a small jar or bowl with an airtight lid. Cover. Stir or shake the sugar every day for about a week, then stir it around whenever you think of it - use it to top muffins or scones, as a filling with butter in a sweet roll, or add it to the cider to make the syrup above.

**I used a half vanilla bean pod that had been flavoring the whiskey vanilla I had made this past summer. I removed it from the whiskey and allowed it to dry, then added it to the sugar. Eventually I'll use that pod to flavor something else before discarding it.