Mulled Apple Cider Syrup

 

1/2 gallon fresh apple cider

1 piece star anise

1 piece cinnamon stick, crushed

1/2 tsp. cloves

1/2 tsp. whole allspice

 

Pour the apple cider into a large pot that has ample room for boiling. Bundle the spices into a tea ball or a length of cheesecloth and add it to the pot. Place the pot on the stove over high heat and bring to a boil. When foam begins to form on the top of the cider, skim it off with a large spoon. Continue to boil until the juice has reduced to just 1 1/2 to 2 C. This will take about an hour. Let the syrup cool in the pot and then funnel into a jar and refrigerate. The finished syrup will keep 3-4 weeks in the fridge.