Recipe by Peacemaking Rebel
Apple Cider Reduction with a splash of Balsamic Vinegar Recipe inspired by Chris Fennimore from WQED cooks. This is awesome with roasted brussel sprouts and is now the only way I will eat sprouts.... for carnivores it works well for basting a pork tenderloin. I'm sure there are many uses for this easy and delicious recipe. It looks beautiful in the jars on your shelf (wish I had a photo but didn't want to delay posting since cider is on sale this week) Also, when I can I use 4 ounce and 8 ounce jars depending... great for gift giving and inexpensive too. I would just include Sharon123's recipe for roasting sprouts, concerning the sprouts I prefer using something buttery vs. the olive oil when using the Drizzle but honestly either are delicious.
- 1 gallon fresh pressed apple cider (the kind that is not clear and needs to be refrigerated)
- 1 teaspoon balsamic vinegar (optional, I entered 1 teaspoon but start with one and add until you are satisfied)
Directions See How It's Made
- put one gallon of apple cider in crock pot if you don't have time to babysit --.
- if using a crock pot you may end up having to leave the lid slightly askew so moisture can escape.
- If on the stove bring to a boil then turn down right away to a simmer.
- You want to reduce this down to about 1/3. The best way to describe the right consistency is thinner than maple syrup, but if put into the frig it will become loosely gelatinous.
- Once the cider has reduced to your liking start adding the balsamic vinegar, I just use a splash, you may like more or less, or you may wish to leave it out all together.
- If I'm canning this I strain mine through a jelly bag as I prefer it clear, but if I'm using it straight away I don't bother with this step.
- pour into sterile jars and boil water bath for ten minutes.
- prep and cooking times are estimates since it depends on your method.