Carrageenan Free Apple Cider Reduction
Warm, tangy, and lightly spiced, this apple cider reduction is the kind of simple kitchen magic that makes everything it touches taste more special. It comes together with just a handful of clean, whole ingredients — fresh unfiltered cider, a touch of honey, Ceylon cinnamon, and ginger — simmered low and slow until glossy and syrupy. Many store-bought glazes, sauces, and flavored syrups sneak in stabilizers and thickeners that can be a real problem for anyone avoiding carrageenan, so making your own is genuinely the smarter move. Here, the reduction thickens naturally as the liquid cooks down, no additives needed. The result is a rich, spoonable sauce with a beautiful balance of sweet, tart, and warmly spiced notes. Drizzle it over roasted pork, swirl it into oatmeal, or use it as a glaze — it's endlessly versatile and takes almost no effort to pull off.
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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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