Mustard Free Apple Cider Reduction
Warm, glossy, and deeply aromatic, this apple cider reduction is the kind of sauce that makes everything it touches taste more special. Unfiltered cider simmers down with a touch of honey, Ceylon cinnamon, and ginger until it transforms into a rich, spoonable syrup with serious depth. The apple cider vinegar adds just enough brightness to keep the sweetness balanced and interesting. Because the whole thing comes together with pantry staples and zero hidden seasonings, it's a genuinely safe choice for anyone navigating condiment labels — mustard has a way of sneaking into store-bought glazes and dressings, but here every ingredient is exactly what it says it is. Drizzle it over roasted pork, swirl it into yogurt, or use it as a finishing glaze for roasted root vegetables. The spoon-coating test in the instructions is your best friend — once a clean line holds, you know it's ready.
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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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