How thick does the cider get when it cooks down to caramel? I am making 2 pies, so have reduced two quarts of unfiltered cider down to about a cup of liquid. The liquid is dark and thicker, but still liquid. Does it firm up as it cools?
You can reduce it until it gets quite thick, and yes it will get even thicker (almost jelly-ish) as it cools.
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