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.