Cinnamon Cider Syrup is a tangy blend of Boiled Cider and Pure Maple Syrup, with a cinnamon stick added in. It has a tangy, slightly cinnamon taste and the apple flavor of concentrated cider, without being as tart. Both the cider and maple syrup used to make the cinnamon syrup are made right on site at the Woods Mill in Weathersfield, nestled in the meadows of southern central Vermont. The apples used to make the cider are ground and pressed in the Wood’s mill sugarhouse and cider mill house, which they’ve been using since the early 1800s. The maple syrup comes from the maple trees of Vermont. Sugaring has been a big Spring event for the Wood family for over two centuries. Every day a new truckload of apples is dropped into the cider screw press at the Wood homestead. The family still uses the screw press they purchased from the Empire State Press Company in 1882 to make all their apple products.
Works well on French toast, pancakes and waffles. Makes a delicious topping on ice cream or yogurt. Pairs perfectly with a good bourbon for a warm, autumn apple-tasting cocktail. To Make a Bourbon Cocktail You need: -- 1 ounce bourbon -- Cinnamon Cider Syrup -- half a lemon -- seltzer water -- ice -- thinly sliced apple wedges, for garnish Directions: In the bottom of a metal shaker, combine bourbon, a spoonful (or two) of cider syrup, the juice of half a lemon and a few ice cubes. Shake vigorously until combined. Strain into an ice-filled cocktail glass. Top with a splash of seltzer and garnish with an apple slice.
When the Wood family bought a water powered twin-screw saw mill in 1882, they turned it into a cider mill. At the time, saw mills were no longer as heavily in demand as theyâ€™d once been, but everybody was growing apples. Today, generations later, the mill continues to operate, grinding about 200 bushels of apples a day for cider and jelly. Willis Wood and his daughter do most of the pressing, sometimes with help from a luthier who regularly stops his work with fiddle making to lend a hand on the farm. The process of making jelly starts with apples dumped out of a truck onto a conveyer, where they are washed, then dropped into a grinder. The grinder grinds them up into pomace and they fall into a press and are folded into a large cloth. The cloths full of pomace are placed on a large rack and then pressed to make cider. The cider is then evaporated over a wood fire, leaving behind a concentrate called boiled cider and apple cider jelly. The cider press was run by waterpower since 1882, but was switched to motor power in 1910 when the town of Springfield put in a drinking reservoir on the stream below where the cider mill was. Town officials didn't want the water reserve to fluctuate dramatically because of the mill, so they took the mill down, piece by piece, and built it back up on the current Wood homeplace, away from water. The mill operates three pressings a day. They start early in the morning with the first pressing of 60 bushels, which makes about 200 of the 600 gallons of cider needed for jelly. The process is continuous, with jelly cooking throughout the day, from morning 'til night.
8 oz. bottle of cinnamon cider syrup made from a blend of Boiled Cider and Pure Maple Syrup. Has the apple flavor of concentrated cider but not as tart. Use with pancakes, french toast and ice cream, or add to a bourbon cocktail. (more info)
8 fl. oz. glass bottle
50% concentrated apple cider
50% maple syrup
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