Apple Cider Syrup


This syrup goes perfect with these Pumpkin Waffles I shared here. This will quickly become your favorite fall syrup! It’s easy and it is incredibly delicious! If you are only serving a few you can definitely half the recipe because you likely won’t need two cups.

Apple Cider Syrup | Cooking Classy

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Apple Cider Syrup

The perfect fall syrup! Deliciously sweet and spiced and brimming with apple cider flavor. Makes about 2 cups.

Servings: 10
Prep Time 5 minutes
Cook Time 7 minutes
Total Time 12 minutes


  • 1 cup packed dark or light brown sugar
  • 2 Tbsp cornstarch
  • 1 tsp ground cinnamon
  • 1/4 tsp allspice
  • 1/4 tsp ground ginger
  • 1/8 tsp ground cloves
  • 1/8 tsp salt
  • 2 cups apple cider (well shaken)
  • 1 1/2 Tbsp apple cider vinegar
  • 1/4 cup salted butter , diced into 4 pieces


  1. In a medium saucepan whisk together brown sugar, cornstarch, cinnamon, allspice, ginger, cloves and salt until cornstarch is evenly distributed. Stir in apple cider and apple cider vinegar and set mixture over medium-high heat. Bring to a boil stirring constantly. Allow to boil 1 1/2 minutes while continuously stirring, then remove from heat, stir in butter and allow to cool until warm.
  2. Store in refrigerator in an airtight container, rewarm in microwave before serving.
  3. Recipe Source: Cooking Classy
Course: Sauce
Cuisine: American
Keyword: Apple Cider Syrup
Author: Jaclyn

Serve it with these tasty breakfast recipes (follow link below photo)…

Pumpkin Waffles and Apple Cider Syrup | Cooking Classy

Pumpkin Waffles

Pumpkin French Toast | Cooking Classy

Pumpkin French Toast

Pumpkin French Toast Muffins with Cinnamon Steusel Topping | Cooking Classy

Pumpkin French Toast Muffins with Streusel Topping (I would leave the cinnamon out of the topping if using this syrup)

Buttermilk Pancakes (or Gluten-Free version HERE)


  • Jenn: I made this syrup (along with your pumpkin waffles) this morning for my 11 year old’s birthday. The waffles were amazing! The syrup was good, but the apple cider vinegar was (IMO) a very strong taste and over powering. Everyone could smell and taste the vinegar over the rest of the syrup. If I make it again, I will omit that ingredient. Is there a reason why it’s in there in the first place? I don’t see the need…. Everything else was wonderful! Thanks for sharing! November 17, 2016 at 10:00am Reply

  • JoAnn: How long with this last in the refrigerator? Does it spoil quickly? October 12, 2016 at 4:27pm Reply

  • Larry Guss: I am diabetic, and want to try this on Avocado Corn Cakes. Do you think I can use Splenda for all or a part of the sugar in this recipe? What do you think? I want this to work! September 4, 2016 at 9:30pm Reply

  • Christine: Can this recipe be canned for longer storage? November 1, 2015 at 10:55pm Reply

  • Amanda Hart: Will any other vinegar work in place of apple cider vinegar, or can I omit it? October 17, 2015 at 9:12am Reply

  • Kelly: Hi. Would I be able to reheat this using my stove? I don’t have a microwave. October 13, 2015 at 3:51pm Reply

    • Jaclyn: Yes you can rewarm it in a small saucepan over the stove top. October 13, 2015 at 4:47pm Reply

  • Karen Fowler: Do you think you could can this syrup, it would make great Christmas gifts. September 23, 2015 at 6:17am Reply

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