Apple Cider Reduction

Submitted by CindiJ

"I saw a post about this on Facebook and gave it a try. It is now a staple in my fridge. This sauce is incredible on salmon, pork, oatmeal...even over warm apple pie ala mode!!"

 

• Ready In: 2hrs 35mins
• Ingredients: 2
• Yields: 2 cups

ingredients

• 1⁄2 gallon apple cider (fresh pressed)
• 1⁄2 gallon apple cider (fresh pressed)

directions

1. In 6-8 quart stock pan, measure out 2 cups of apple cider.
2. This will be approximately how much you will end up with when finished.
3. Pour in the remaining apple cider.
4. * If it is kept on an unrefrigerated store shelf, DO NOT use it.
5. Place on stove top on medium heat and bring to a low boil .
6. Cook over medium approximately 2-1/2 hours (yes, it does take this long). Stir occasionally (say every 30-45 minutes).
7. As the cider begins to get close to desired level of reduction, the bubbles will get smaller & the boil will look somewhat “foamy”. You’ll need to reduce the heat slightly at this point so that it doesn’t boil up or scorch.
8. Remove from stove and let cool. Cider should be thick - almost like corn syrup or molasses when done.
9. Pour into covered container of your choice (pint jar w/lid or condiment bottle with cap).
10. Store in refrigerator and use as desired.

Reviews

[nethope]

This was delicious! However, I have some notes for myself for later! First, keep an eye on it before it starts to simmer, because it will boil over *very quickly*! Also, don't let it sit in the pan, even with the burner off ... or it will continue to cook, and pass from "syrup" to "hard candy" (or even burnt). Fantastic taste!