You can always make your own. This recipe is from the Washington Post.... Pour [1 gallon of apple] cider into a large, heavy-bottomed nonreactive stockpot. Bring to a boil over medium-high heat, stirring occasionally. Reduce the heat to medium-low; cook uncovered for 4 to 5 hours or until it has reduced to a little more than 2 cups, stirring more frequently as needed in the last 30 minutes to keep the cider from scorching. The boiled cider is done when it coats the back of a spoon, with a consistency like that of maple syrup. Transfer to sterilized jars. Cool completely. The boiled cider is ready to use right away; or, sealed tightly, it can be refrigerated indefinitely.

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