Boiled Apple Cider

This humble little bowl of brown liquid is an exquisitely powerful, flavor packed element to be used liberally in a multitude of baked goods or drizzled over pancakes, biscuits or whatever you come up with.
I took a 1/2 gallon of fresh cider from the orchard up the road and boiled it down to 1 1/2 cups making it syrupy and pungent. Boiling it down to syrup gives you the flavor with such a small amount you don't have to compensate for additional liquid.

I added 4 tablespoons of this to a batch of muffins then sprinkled the tops with cinnamon sugar. It really increased the flavor.
A few days later I tried it in a cheesecake, both the batter and the apple topping.
I would love to hear what you try it in.
Store in the refrigerator for a week or two if it lasts that long.