Citric Acid Free Apple Cider Reduction
Warm, spiced, and deeply aromatic, this apple cider reduction is the kind of sauce that makes everything it touches taste more intentional. Unfiltered apple cider simmers down with a touch of honey, Ceylon cinnamon, and ginger until it becomes a glossy, concentrated syrup with real depth. For anyone navigating a citric acid sensitivity, store-bought glazes and condiments are often a minefield of hidden additives — this one keeps things clean with a short, straightforward ingredient list you can actually trust. The apple cider vinegar adds just enough brightness without introducing the citric acid that shows up in so many packaged alternatives. Ceylon cinnamon is a thoughtful choice here too, offering a softer, more floral warmth than the harsher cassia variety. The spoon-coating test in the instructions is your best friend — pull it off the heat at the right moment and you get a silky drizzle that works beautifully over roasted pork, pancakes, or a simple wedge of sharp cheese.
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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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