Eggless 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 fresh cider, which brings a natural cloudiness and depth that pasteurized juice simply can't match. A splash of apple cider vinegar sharpens the sweetness, while honey rounds it all out into something that feels almost caramel-like without any dairy or added thickeners. The whole thing simmers down on the stovetop until it's glossy and spoon-coating — that clean-line test on the back of the spoon is your cue that it's ready. Since the ingredient list is entirely plant-based pantry staples, there's no need to scan labels or worry about hidden egg-derived additives that sometimes sneak into commercial glazes and sauces. Drizzle it over roasted vegetables, grilled pork, a cheese board, or even a bowl of oatmeal — it's one of those small-batch condiments that quietly elevates everything around it.
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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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