Turkey 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 fresh cider and slowly simmers down into a glossy, spoonable concentrate that's deeply fruity with just enough brightness from a splash of apple cider vinegar. A touch of honey rounds out the edges and helps it cling beautifully to whatever you drizzle it over. The whole thing comes together in one small saucepan with no special equipment and no animal proteins in sight — just pure, plant-based pantry magic. It's a brilliant finishing sauce for roasted vegetables, grain bowls, cheese boards, or even a morning stack of pancakes. The slow reduction does all the heavy lifting, so patience is really the only skill required. Once it cools and thickens in the jar, you'll want to keep a batch in the fridge at all times.
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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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