With that said, I've seen recipes for boiled cider online and done it myself. It's just like making any syrup. The online recipes say to reduce until it's 1/3 the starting volume, but mine was a bit thin. So it probably depends on the cider. The more complex the cider, the better the boiled cider. I use cider made by some friends that have an orchard with many different types of apples. The many varieties result in a great cider that is quite complex. As with any acidic product, the cider should be reduced in a non- reactive pot ( such as stainless steel or enamel). I bring it to a boil first for about 5 -- 10 min and then simmer gently to reduce. you can do the same with any syrup.

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