Vegetarian Apple Cider Reduction
Fresh apple cider transforms into something almost magical when you give it time and low heat — this reduction is deeply concentrated, warmly spiced, and just sweet enough to feel like autumn in a jar. Unfiltered cider brings a natural cloudiness and full-bodied flavor that filtered juice simply can't match, and a splash of apple cider vinegar keeps the sweetness from going one-note. Ceylon cinnamon and ground ginger add gentle warmth without overwhelming the fruit, while a pinch of sea salt pulls everything into focus. The whole process is straightforward: stir, simmer, and wait for that glossy, spoon-coating consistency that tells you it's ready. It's a completely plant-friendly recipe with no animal-derived ingredients beyond the honey, making it an easy fit for most vegetarian kitchens. Drizzle it over cheese boards, roasted vegetables, oatmeal, or vanilla ice cream — honestly, once you have a jar of this in the fridge, you'll find reasons to use it on everything.
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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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