I've made a lot of boiled cider (and live in apple country) and have found that it turns out differently depending what type of cider I use. Now I avoid the runny kind that is thinner and more like apple juice and get the darkest and "thickest" kind of cider I can find. I love it on roasted acorn squash and waffles with cooked apple slices. Everyone in my family gets some for Christmas. Thanks, KAF for testing this so thoroughly!

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