Source: Atlas Obscura
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Apple cider is practically the official beverage of the fall foliage season in the United States. But you’re far less likely to find its concentrated sibling, boiled cider, at local farm stands. This traditional New England sweetener, which dates back to colonial times, is made by reducing fresh cider into a thick, gooey, dark liquid also called “apple molasses.
”In rural New England, cooks used boiled cider to…
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