Citrus Free Apple Cider Reduction
Warm, deeply spiced, and naturally sweet, this apple cider reduction is the kind of pantry-staple sauce that makes everything it touches taste more intentional. Simmered low and slow until it coats the back of a spoon, it develops a rich, almost caramel-like depth that's hard to believe comes from just a handful of simple ingredients. For anyone navigating a citrus-free lifestyle, finding a versatile finishing sauce without lemon juice, orange zest, or citric acid hiding in the label can be genuinely frustrating — this one sidesteps all of that entirely. The warmth of Ceylon cinnamon and ginger does the heavy lifting here, giving the reduction complexity without any citrus crutch. Drizzle it over roasted pork, swirl it into oatmeal, spoon it onto a cheese board, or use it as a glaze — it's remarkably adaptable. A touch of apple cider vinegar keeps the sweetness from feeling flat, while the honey rounds everything out into something that tastes far more involved than the short ingredient list suggests. Make a jar on the weekend and you'll find yourself reaching for it all week long.
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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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