Eosinophilic Esophagitis Friendly Apple Cider Reduction
Warm, glossy, and deeply aromatic, this apple cider reduction is the kind of simple kitchen magic that makes everything it touches taste more special. Unfiltered apple cider simmers down with a whisper of Ceylon cinnamon, ginger, honey, and a pinch of sea salt until it transforms into a rich, spoonable syrup with serious depth of flavor. Managing eosinophilic esophagitis often means scanning every label for trigger ingredients and quietly skipping the sauces and condiments that make food exciting — this one is built from scratch with a short, clean ingredient list so you know exactly what's in every drop. The apple cider vinegar adds a gentle brightness that keeps the sweetness from feeling heavy, and the slow simmer does all the real work. Drizzle it over roasted vegetables, stir it into oatmeal, or use it as a finishing sauce for proteins — it's incredibly versatile for such a hands-off recipe. The spoon-coating test in the instructions is your best friend here; pull it off the heat at the right moment and it will thicken beautifully as it cools into something that feels genuinely indulgent.
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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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