Low Iodine 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 splash of apple cider vinegar, honey, Ceylon cinnamon, and a whisper of ginger until it transforms into a rich, spoonable syrup with beautifully layered flavor. For anyone navigating iodine restrictions, this recipe is a natural fit — every ingredient is plant-based or minimally processed, and there's no seafood, dairy, or iodized salt in sight, just a pinch of fine sea salt to round things out. The slow simmer does all the heavy lifting, concentrating the cider's natural sweetness while the spices deepen into something that smells absolutely incredible. Drizzle it over roasted vegetables, stir it into oatmeal, or use it as a glaze for pork or chicken — it's endlessly versatile. The spoon-coating test in the instructions is your best friend here, giving you a clear, foolproof signal that the reduction is exactly where it needs to be.
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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
Chef's tipFine sea salt and table salt measure the same - no conversion needed.
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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