P.S. To reduce cider, simmer it, uncovered, in a heavy-bottomed pot on top of the stove. Most likely, you'd need to reduce the cider for quite some time to a much denser, syrupy liquid than originally suggested: half a gallon (8 cups) should yield just about a cup of boiled cider.
Kathy, the two are different and most likely you wouldn't want to substitute the strong, tangy flavor of apple cider vinegar for the concentrated sweetness of boiled apple cider. From what I gather, the product sold as boiled cider simply has less water content than freshly pressed apple cider. No doubt you could make your own by reducing a really good cider stovetop until it is thick and almost syrupy which I have done to make quick breads. For example, measure out 2 cups of cider and reduce the volume to 1 cup or even less, depending on the recipe. Results are dark, dense, but not fermented.
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