Macadamia Free Apple Cider Vinegar Reduction
Tangy, sweet, and just a little warming from the ground ginger, this glossy reduction punches well above its weight for something made with only four ingredients. The apple cider vinegar mellows beautifully as it simmers, and the pomegranate juice brings a deep, jewel-toned color along with a fruity complexity that makes the whole thing feel far more sophisticated than the effort involved. A touch of honey rounds out the acidity and helps the syrup cling perfectly to whatever you drizzle it over. It works beautifully over roasted root vegetables, spooned onto grilled chicken, or tossed through a simple salad when you want something a little more special than a standard vinaigrette. The key is patience in those final few minutes — keep a close eye on the pan, because the reduction thickens fast once it gets close to done. Once it cools, you'll have a versatile, restaurant-worthy condiment that's completely free of nuts, additives, or anything you didn't put in there yourself.
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Learn more →Ingredients
8 servings
- ½ cup apple cider vinegar
- ¼ cup pomegranate juice
- 1 tbsp honey
- ⅛ tsp ground ginger
Instructions
- 1
Combine the apple cider vinegar, pomegranate juice, honey, and ground ginger 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 and undisturbed, until the liquid has reduced by about half and coats the back of a spoon with a thin, syrupy layer, 14–16 minutes. Watch closely in the final 2–3 minutes — the reduction can go from syrupy to scorched quickly at this stage.
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