Macadamia Free Apple Cider Reduction
There is something deeply satisfying about turning a humble jug of apple cider into a glossy, spoonable sauce with nothing more than a saucepan and a little patience. Warm Ceylon cinnamon and a whisper of ginger give this reduction a gentle, aromatic heat that feels far more sophisticated than the short ingredient list suggests. A touch of honey rounds out the tartness from the cider vinegar, creating a balance that is sweet, bright, and just a little complex. The slow simmer does all the real work — you just stir occasionally and watch it transform into something that coats the back of a spoon like a dream. It is a completely tree-nut-free preparation from start to finish, with no specialty swaps or substitutions needed, just clean pantry staples doing their thing. Drizzle it over roasted pork, swirl it into oatmeal, or spoon it onto a cheese board — honestly, the uses are nearly endless. Make a jar on the weekend and you will find yourself reaching for it all week long.
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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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