Food & dining

Cider syrup has a single ingredient: local apples

Sweet, with a tart zing and an undertone of caramel, the cider syrup made by Carr’s Ciderhouse in North Hadley has a single ingredient: apples. The syrup ($18.99 to $19.99 for 15.6 ounces) contains a blend of McIntosh, Golden Delicious, and Macoun, each variety adding its nuance. Cider syrup was once a New England pantry staple made from boiled-down apple cider. Carr’s owners Jonathan Carr and Nicole Blum, known for their hard ciders, have revived the regional specialty, pressing apples and then reducing the juice slowly to make small batches of syrup. Lighter than maple syrup, cider syrup can be drizzled into dressings, sprinkled on roasted vegetables, stirred into yogurt, or poured over pancakes. The flavor varies slightly seasonally, says Blum. “It’s all about the apples.”

Available at Salt & Olive, 1160 Massachusetts Ave., Cambridge, 857-242-4118; Formaggio Kitchen, 244 Huron Ave., Cambridge, 617-354-4750 and Formaggio Kitchen South End, 268 Shawmut Ave., Boston, 617-350-6996; Russo’s, 560 Pleasant St., Watertown, 617-923-1500; and Volante Farms, 294 Forest St., Needham, 781-444-2351. www.carrsciderhouse.com. ANN TRIEGER KURLAND

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