APPLE CIDER REDUCTION RECIPES
APPLE CIDER REDUCTION RECIPE - FOOD.COM
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!!
Total Time 2 hours 35 minutes
Prep Time 5 minutes
Cook Time 2 hours 30 minutes
Yield 2 cups
Number Of Ingredients 2
Steps:
- 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.
Nutrition Facts : Calories 14.4, FatContent 0, SaturatedFatContent 0, CholesterolContent 0, SodiumContent 201.6, CarbohydrateContent 4.3, FiberContent 0, SugarContent 0, ProteinContent 0
CIDER REDUCTION RECIPE | MYRECIPES
To load up your fall recipes with cider flavor, first cook down the cider to concentrate it. Piper Davis, co-owner and cuisine director at Grand Central Bakery in Portland and Seattle, starts with fresh cider pressed from her family's orchard. She uses the concentrate to flavor salad dressing, doughnuts, and cocktails, as a glaze for meats and fix, and stirs it into apple pie filling. She reduces it even more to a true syrup for drizzling over vanilla ice cream.
Provided by Piper Davis
Total Time 50 minutes
Yield Makes 2 cups
Number Of Ingredients 1
Steps:
- Boil cider in a 5- to 6-qt. pot over high heat, stirring occasionally, until reduced to 2 cups, about 40 minutes; "4 to 1 is a good place to start," says Davis, "but if someone wants a more intense flavor, they could take it further. You want the flavor to be concentrated but still bright." Let cool. Stir before using.
- Make ahead: Up to 1 month, chilled, or 6 months, frozen.
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- Remove pan from heat; cool 5 minutes. Place half of cauliflower mixture in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Pour into a large bowl. Repeat procedure with remaining cauliflower mixture. Return to pot. Stir in half-and-half; cook over medium heat 5 minutes or until thoroughly heated (do not boil). Remove from heat; stir in juice, salt, and 1/8 teaspoon pepper. Ladle about 1 cup soup into each of 8 bowls; drizzle each serving with 1 1/2 teaspoons cider reduction. Garnish with coarsely ground pepper, if desired.
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- In a large saucepan, boil the cider over high heat until reduced to 1 quart, about 1 1/2 hours. Reduce the heat to moderate and simmer until reduced to the consistency of maple syrup, about 45 minutes. Let the cider cool completely, then store in a tightly sealed jar in the refrigerator. It will keep indefinitely.
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I love garlic! The taste, the smell – I would probably buy garlic scented air freshener if such a thing existed. Between the cider and the garlic this smelled wonderful cooking and was enjoyable eating too!
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Total Time 45 minutes
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Reviews 4
Total Time 45 minutes
Cuisine American
Calories 274 per serving
- 1. In a large skillet heat the oil over medium and cook the garlic gently for a few minutes. 2. Sprinkle salt and pepper on both sides of the pork chops. 3. Raise the heat to medium-high and then cook the pork well, turning several times. 4. Remove the pork and add the cider and seasonings. 5. Raise the heat to high and cook until the cider is reduced to the thickness of a sauce. 6. Remove the garlic slices before topping the pork with sauce.
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All the world's great donuts are fried, except there are a few rare examples of when they're not--and this incredibly delicious and easy-to-make apple cider donut is one notable exception. Since we're not going to fry these, not only are they easier, but they're way less messy. Less time cleaning up means more time eating donuts.
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Reviews 4.6
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APPLE CIDER REDUCTION RECIPES
For the apple cider reduction: apple cider – you’ll need 4 cups of cider for this recipe. The cider is boiled down to just 1 cup of intensely delicious juice. Two-thirds of the reduction is added to the cake batter and the remaining 1/3 cup is brushed on the warm cake.
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