Apple Cider Reduction
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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
- Yields:
- Units:
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ingredients
- 1⁄2 gallon apple cider (fresh pressed)
- 1⁄2 gallon apple cider (fresh pressed)
directions
- In 6-8 quart stock pan, measure out 2 cups of apple cider.
- This will be approximately how much you will end up with when finished.
- Pour in the remaining apple cider.
- * If it is kept on an unrefrigerated store shelf, DO NOT use it.
- Place on stove top on medium heat and bring to a low boil .
- Cook over medium approximately 2-1/2 hours (yes, it does take this long). Stir occasionally (say every 30-45 minutes).
- 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.
- Remove from stove and let cool. Cider should be thick - almost like corn syrup or molasses when done.
- Pour into covered container of your choice (pint jar w/lid or condiment bottle with cap).
- Store in refrigerator and use as desired.
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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!Reply
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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!!
