Brazil Nut Free Apple Cider Reduction
Warm, tangy, and lightly spiced, this apple cider reduction is the kind of kitchen magic 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 syrup that coats the back of a spoon. The result is deeply autumnal — sweet but with just enough acidity to keep it interesting. Tree nut allergies can make store-bought sauces and glazes a minefield, but every single ingredient here is straightforward and easy to verify, so you can cook with total confidence. Drizzle it over roasted pork, swirl it into oatmeal, or use it as a finishing glaze for roasted vegetables — it's remarkably versatile for something so simple to make. The slow simmer does all the heavy lifting, and the payoff is a rich, jewel-toned reduction that looks and tastes far more impressive than the effort involved.
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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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