Cashew Free Apple Cider Reduction
Warm, tangy, and laced with the gentle heat of Ceylon cinnamon and ginger, this apple cider reduction is the kind of sauce that makes everything it touches taste more intentional. It starts with unfiltered apple cider and a touch of honey, then simmers down into a glossy, spoonable syrup that's deeply concentrated and quietly complex. The apple cider vinegar adds just enough brightness to keep the sweetness from going cloying — it's a small addition that makes a big difference. Tree nut allergies can make store-bought glazes and finishing sauces a real minefield, but every single ingredient here is straightforward and easy to verify. You're just six pantry staples and about half an hour away from something that looks and tastes like it came from a restaurant kitchen. Drizzle it over roasted pork, swirl it into oatmeal, or spoon it onto a cheese board — it's endlessly versatile. Once you see how beautifully it coats the back of a spoon, you'll want to keep a jar of it in the fridge at all times.
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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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