Hazelnut Free Apple Cider Reduction
There is something almost magical about watching a pot of apple cider slowly transform into a glossy, concentrated syrup that smells like autumn in the best possible way. Warm Ceylon cinnamon and a whisper of ginger give this reduction a gentle spice that feels sophisticated without overpowering the natural sweetness of the cider. A touch of honey and a pinch of sea salt round everything out, creating a sauce that is deeply flavorful and beautifully balanced. For anyone navigating tree nut allergies, store-bought flavored syrups and glazes can be a minefield of shared-facility warnings — this one is made entirely from pantry staples you can verify yourself. The technique is straightforward: simmer, stir occasionally, and watch for that telltale clean line on the back of a spoon that tells you it's ready. Drizzle it over roasted pork, swirl it into oatmeal, spoon it onto a cheese board, or use it to dress up a simple vanilla dessert — the possibilities are genuinely endless. Once you have a little jar of this in the fridge, you will find yourself reaching for it constantly.
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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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