Almond Free Apple Cider Reduction
Warm, tangy, and lightly spiced, this apple cider reduction is the kind of sauce that makes everything it touches taste more special. Unfiltered cider simmers down with a splash of apple cider vinegar, honey, Ceylon cinnamon, and a whisper of ginger until it transforms into a glossy, concentrated drizzle that's deeply aromatic and just sweet enough. The whole process takes under 35 minutes and requires nothing more than a saucepan and a little patience. Tree nut allergies can make store-bought glazes and flavored syrups a minefield, but every single ingredient here is straightforward and easy to verify. The spoon-coating test tells you exactly when it's ready, and that satisfying clean line through the coating means you nailed it. Once it cools and thickens in the jar, it's ready to go over roasted pork, a cheese board, oatmeal, or even a scoop of vanilla ice cream.
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Learn more →Ingredients
8 servings
- 2 cups fresh apple cider (unfiltered)
- 1 tbsp apple cider vinegar
- 1 tbsp honey
- ¼ tsp ground ceylon cinnamon
- ⅛ tsp ground ginger
- 1 pinch fine sea salt
Instructions
- 1
Combine the apple cider, apple cider vinegar, honey, Ceylon cinnamon, ground ginger, and sea salt in a small saucepan over medium heat, stirring until the honey dissolves.
- 2
Bring the mixture to a gentle boil, then reduce the heat to medium-low and simmer uncovered, stirring occasionally, for 25–30 minutes, until the liquid has reduced to roughly 1/2 cup and coats the back of a spoon — a finger drawn through the coating should leave a clean line.
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