Pescatarian Apple Cider Reduction
Warm, glossy, and deeply aromatic, this apple cider reduction is the kind of sauce that makes everything it touches taste more intentional. Unfiltered cider simmers down with a touch of honey, Ceylon cinnamon, and ginger until it transforms into a rich, spoonable glaze with serious depth. The splash of apple cider vinegar keeps the sweetness in check, adding a subtle brightness that stops it from tipping into dessert territory. It's naturally free of meat and any animal products beyond honey, making it an effortless fit for a plant-forward or seafood-focused table. Drizzle it over grilled salmon, pan-seared scallops, or roasted vegetables and watch it disappear fast. The whole process is straightforward — just one saucepan and a little patience while it reduces to that perfect coat-the-spoon consistency. Keep a jar of this in the fridge and you'll 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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