This is absolutely delicious and a perfect spread to make with homemade boiled cider. I have also included a number of dippers such as apple slices, toasted bread, pita or bagel slices to serve with this very yummy spread. I could not quit eating it and had to force myself to save it for guests who were coming. Your whole family will enjoy this unusual but very tasty dip.
When I first saw this King Arthur Flour (KAF) recipe I knew I had to make it. I love using boiled cider in recipes such Apple Snickerdoodles and Gene’s Favorite Apple Pie. It just gives a recipe a more intense apple flavor, but definitely not overpowering.
Preparing this year’s Northern Spy apples for Thanksgiving using boiled cider and two pies from a previous year …
Apple Snickerdoodles …
So, what is boiled cider? It is pressed apples that are boiled until it becomes a thick and pourable syrup. It is tart, sweet and apple-flavored. It adds a wonderful layer of apple intensity in so many different baked goods.
The darker version in the bottle below is from KAF and to taste it from a spoon was very strong. The lighter one I made from 8 cups of boiled down cider and I preferred its taste. I am sure both would be excellent in this dip. The homemade version is a lot cheaper to make.
Boiling down the apple cider to get boiled cider…
A thick syrup-like texture…
I’ve included a very simple recipe for boiled cider if you would like to make your own.
Boiled Cider-Cinnamon Spread with Assorted Dippers
2 cup recipe:
- 1-1/2 cups cream cheese; I bought a 12 oz. container of the whipped variety and used most of it
- 1/4 cup sugar
- 1-1/2 tsp. Vietnamese cinnamon
- 1/8 tsp. salt
- 2 tbsp. boiled cider
Whip the cream cheese until it is light. Add the remaining ingredients and beat until well incorporated.
Serve with apple slices, toast, pita chips, bagels (see recipes below)
In a heavy, large 6 quart Dutch oven bring 8 cups fresh apple cider to boil, reduce heat to medium and boil gently, uncovered, for 1-3/4 hours. Stir occasionally until the cider reduces to 1-1/2 cups.
Transfer to a mason jar and store in the refrigerator for up to 3 months. It will be a little thick, like syrup.
Toasted Bread: slice some good country bread or a baguette, brush with olive oil and toast under a broiler until lightly browned. How about Overnight Crusty Baguettes; go here for my recipe.
Toasted Pita: Slice the pita bread horizontally and cut into wedges. Place on a baking sheet and brush with olive oil, sprinkle with sea salt and dried rosemary; or use any seasonings of your choice. Bake at 350°F about 8-10 minutes or until lightly browned. Would you like to make your own pita bread which is much better than what you can buy at the store? Then check out Julie’s recipe @ http://hostessatheart.com/pita-bread/
Baked Tortilla Chips: Brush tortillas with oil, sprinkle with sea salt and/or any other seasonings and cut into wedges. Arrange on a baking sheet and bake at 350°F for 8-10 minutes or until lightly browned.
These dippers can be stored at room temperature for a couple of days or you can freeze them.
Recipe by cooking with aunt juju https://cookingwithauntjuju.com/2015/10/30/cider-cinnamon-spread/
This makes a nice gift along with some apples and homemade dippers.