dbo:abstract
- Cider syrup is also known as apple molasses. It is a fruit syrup concentrated from apple cider, first made in colonial America. It is a thick, dark brown, opaque syrup with concentrated apple flavor. The color is darker than honey and its flavor more tart than maple syrup. A syrup-like product has a much longer shelf-life than the fresh fruit, thereby extending the apple harvest's contribution to diets throughout the year. Cider syrup is a natural product which is easy to make, as it needs no additional reagents or special processes. It is produced by boiling sweet cider, intermittently stirred, until the water content of the cider has evaporated. Many farms still produce apple cider syrup today in Maine, Massachusetts, and other parts of New England. It was historically an important sweetening agent for foods, especially as a substitute for imported cane sugar and molasses. Apple cider syrup was traditionally used in baking, for cakes, cookies, pies, baked beans, and similar recipes. It was also used as a table sweetener, to top pancakes and puddings, for example. Cider syrup contains nutrients such as sodium, potassium, sugars, vitamin A, vitamin C, calcium and magnesium. It is an endangered regional food tradition of the United States. (en)
rdfs:comment
- Cider syrup is also known as apple molasses. It is a fruit syrup concentrated from apple cider, first made in colonial America. It is a thick, dark brown, opaque syrup with concentrated apple flavor. The color is darker than honey and its flavor more tart than maple syrup. A syrup-like product has a much longer shelf-life than the fresh fruit, thereby extending the apple harvest's contribution to diets throughout the year. (en)