Legume Free 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 apple cider and a touch of honey, then simmers down into a glossy, spoonable syrup that's deeply concentrated and just a little bit complex. The apple cider vinegar adds a bright backbone that keeps the sweetness from going cloying — it's a small addition that makes a big difference. Because the whole thing is built from pantry staples and fresh cider, there's nothing to second-guess for anyone avoiding legumes; every ingredient is exactly what it says it is. Drizzle it over roasted pork, swirl it into yogurt, or use it to finish a cheese board and watch it disappear. The spoon test at the end of the simmer is genuinely satisfying — when that clean line holds, you know you've nailed 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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