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apple cider molasses

post #1 of 5
Thread Starter 

i took about 1.25 gallons of apple cider today and reduced it down to a pint. loaded it into a mason jar and gave it the hot water bath treatment for about 15 minutes. will keep it in storage for a while until the need calls for it. it is a nice rich dark reddish-brown and has a really deep, carmelised, "cooked apple" flavour that is very intense. good stuff!

the first thing i am thinking is adding it to any sausage or jerky that i might make, but i'm also thinking it might go great with other projects, including bbq pork, ribs, and possibly even for bacon, canadian or otherwise. we'll see what comes up!
post #2 of 5

Add some to your bacon cure instead of brown sugar, just use plain sugar with your apple molasses!  How about a Qview?

post #3 of 5
Thread Starter 

hey, pops - sounds like a good idea - i'm thinking about doing exactly that with some canadian bacon i might be making here really soon.


as for q-view - not much to show. basically, it was jsut boiling apple cider and then a jar of what looked like really thick coca-cola without the fizz. when i crack it open, i'll see about getting a shot of it in action!

post #4 of 5

Great idea thanks

post #5 of 5

Hey Tas. this is the second time I heard about this, I guess it's time for me to try it out.. Thanks  for the reminder.

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