Best 5 Apple Cider Reduction Recipes

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Discover the delectable world of apple cider reduction recipes, where sweet and tangy flavors dance on your palate. These versatile recipes transform ordinary dishes into extraordinary culinary delights, adding a touch of sophistication and enchantment. From savory main courses to sweet desserts, apple cider reduction brings a unique depth of flavor that will tantalize your taste buds. Indulge in succulent pork tenderloin glazed with apple cider reduction, where the tender meat soaks up the sweet and tangy sauce, creating a symphony of flavors. Dive into hearty beef stew infused with the rich aroma of apple cider, balancing the bold flavors of the meat with a hint of sweetness. For a vegetarian twist, explore the vibrant flavors of roasted butternut squash adorned with apple cider glaze, where the natural sweetness of the squash harmonizes perfectly with the tangy reduction. And for a sweet treat, embark on a journey of apple cider doughnuts, where the warm, fluffy doughnuts are coated in a luscious apple cider glaze, making them irresistible. With these recipes, you'll elevate your culinary skills and create dishes that will leave a lasting impression on your friends and family.

Check out the recipes below so you can choose the best recipe for yourself!

PORK TENDERLOIN WITH APPLE CIDER REDUCTION



Pork Tenderloin with Apple Cider Reduction image

Provided by Aida Mollenkamp

Categories     main-dish

Time 33m

Yield 4 to 5 servings

Number Of Ingredients 6

2 (1 pound) pork tenderloins, cut in 1/2 crosswise
Vegetable oil
Salt and freshly ground black pepper
1 1/2 cups apple cider
1/2 cup apple cider vinegar
1/4 cup maple syrup

Steps:

  • Heat oven to 500 degrees F and arrange rack in the upper third.
  • Pat pork tenderloins dry with paper towels, brush with oil, and season well with salt and freshly ground black pepper. Heat a large frying pan over medium-high heat. Add 2 pieces of pork tenderloin and cook until brown on all sides, turning occasionally, about 4 minutes. Set pork aside on a baking sheet and repeat with remaining pieces.
  • Place pork in oven and cook until an instant-read thermometer inserted in the middle of the tenderloin registers 145 to 150 degrees F, about 15 minutes. Meanwhile, place pan over high heat, add cider and vinegar and stir, scraping up any browned bits. Cook until mixture is reduced by 2/3, about 8 minutes. Reduce heat to medium, stir in maple syrup and remove from heat until pork is cooked.
  • When pork is ready, remove to a cutting board to rest about 5 minutes. Warm sauce over medium-high heat, add pork and any accumulated juices and spoon sauce over meat to completely coat. When pork is warm, return pork to cutting board and slice thinly. Serve with pan sauce spooned over.

GINGERSNAP PORK LOIN ROAST WITH APPLES, CURRANTS, AND AN APPLE CIDER PAN REDUCTION SAUCE



Gingersnap Pork Loin Roast with Apples, Currants, and an Apple Cider Pan Reduction Sauce image

This pork loin roast is both sweet and savory and is the ultimate comfort food on a cold autumn night.

Provided by Lnldad

Categories     Main Dish Recipes     Pork     Pork Roast Recipes

Time 50m

Yield 8

Number Of Ingredients 11

1 (2 pound) boneless pork loin roast
2 teaspoons kosher salt
1 ½ teaspoons ground black pepper
3 cups gingersnap cookies
3 tablespoons olive oil
1 cup apple cider
½ cup chicken stock
1 cup apple slices
¼ cup dried currants
1 tablespoon butter
salt and ground black pepper to taste

Steps:

  • Preheat oven to 425 degrees F (220 degrees C).
  • Season pork roast with kosher salt and 1 1/2 teaspoons pepper.
  • Process gingersnap cookies in a food processor to fine crumbs. Transfer crumbs to a plate or shallow bowl. Roll roast in crumbs to coat.
  • Heat olive oil in a large oven-proof skillet over medium-high heat. Cook roast in hot oil until all sides are browned, 8 to 10 minutes. Transfer skillet with roast to the center rack of the oven.
  • Roast pork in the preheated oven until it is slightly pink in the center, 15 to 20 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Remove roast to a serving platter and cover with foil.
  • Pour apple cider and chicken stock into the same skillet used to cook the pork roast and bring liquid to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Add apple slices and currants; simmer until sauce reduces to 1/2 cup, 5 to 10 minutes. Stir butter into apple mixture until butter is completely melted and incorporated, about 1 minute more. Season sauce with salt and pepper to taste.
  • Slice pork roast into 1/2-inch thick slices and pour apple currant sauce over the top.

Nutrition Facts : Calories 467.4 calories, Carbohydrate 42.3 g, Cholesterol 59 mg, Fat 24 g, Fiber 1.3 g, Protein 20.4 g, SaturatedFat 7.1 g, Sodium 762.5 mg, Sugar 24.3 g

ROAST GOOSE WITH BRANDY CRANBERRY REDUCTION AND APPLE CIDER GLAZED PEARL ONIONS



Roast Goose with Brandy Cranberry Reduction and Apple Cider Glazed Pearl Onions image

Provided by Emeril Lagasse

Categories     main-dish

Time 4h15m

Yield 6 to 8 servings

Number Of Ingredients 42

1 (10 to 12-pound) farm-raised goose
3 tablespoons kosher salt
1 1/2 tablespoons freshly ground black pepper
3 cups chopped onions
1 1/2 cups coarsely chopped carrots
1 1/2 cups coarsely chopped celery
3 bay leaves
5 sprigs thyme, plus 2 teaspoons chopped thyme leaves
6 garlic cloves, smashed
4 cups dark chicken stock, chicken stock, or water
1/4 cup thinly sliced shallots, plus 2 tablespoons minced
1 cup brandy
3/4 cup sweetened dried cranberries
Apple Cider Glazed Pearl Onions, recipe follows
1 (10 to 12-pound) farm-raised goose
3 tablespoons kosher salt
1 1/2 tablespoons freshly ground black pepper
3 cups chopped onions
1 1/2 cups coarsely chopped carrots
1 1/2 cups coarsely chopped celery
3 bay leaves
5 sprigs thyme, plus 2 teaspoons chopped thyme leaves
6 garlic cloves, smashed
4 cups dark chicken stock, chicken stock, or water
1/4 cup thinly sliced shallots, plus 2 tablespoons minced
1 cup brandy
3/4 cup sweetened dried cranberries
Apple Cider Glazed Pearl Onions, recipe follows
1 tablespoon goose fat, reserved from cooking the goose
2 pounds pearl onions, peeled
1/3 cup apple cider vinegar
1 1/2 cups apple cider
1 teaspoon fresh finely chopped thyme leaves
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper
1 tablespoon goose fat, reserved from cooking the goose
2 pounds pearl onions, peeled
1/3 cup apple cider vinegar
1 1/2 cups apple cider
1 teaspoon fresh finely chopped thyme leaves
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper

Steps:

  • Preheat the oven to 475 degrees F.
  • Remove the neck, giblets and liver from the goose. Rinse the goose thoroughly inside and out under cold running water. Reserve the neck and giblets separately. Pat the goose dry with paper towels and season with the kosher salt and black pepper. Place the onions, carrots and celery in a medium bowl and toss to combine. Remove 1/2 cup of the vegetable mixture and set aside. Stuff the cavity of the goose with the remaining vegetable mixture, 2 bay leaves, 4 sprigs of thyme and 4 cloves of garlic. Truss the goose.
  • Using a fork, prick the skin of the goose on the thighs, back, and lower breast. Place the goose on a rack in a large roasting pan. Place the goose in the oven and roast for 20 minutes. Reduce the oven temperature to 350 degrees F, pour 1/3 cup of hot water over the breast and legs of the goose and continue to roast the goose for another 30 minutes. Open the oven door and pour another 1/3 cup of hot water over the breast and legs of the goose. Close the oven and cook the goose another 30 minutes. Pour a final 1/3 cup of hot water over the goose to help the fat render from the bird and cook the goose for a final 30 minutes. Insert an instant-read thermometer into the thigh of the goose without touching the bone and be sure that it registers at least 165 degrees F. If it does, remove the goose from the oven and allow to rest. If not, continue to roast the goose for another 30 minutes.
  • While the goose roasts, prepare the goose stock. Use a heavy, sharp knife to chop the goose neck into 2 or 3 pieces. Place the chopped neck and giblets in a 2-quart saucepan and sear over medium heat. Cook the necks and giblets, turning occasionally, until well caramelized, 5 to 6 minutes. Add the reserved 1/2 cup of vegetables, the remaining bay leaf, sprig of thyme, 2 cloves of garlic, and 1/4 cup sliced shallots and continue to cook, stirring occasionally, until vegetables are wilted and lightly caramelized, 4 to 5 minutes. Add the stock, increase the heat to high, and bring to a boil. Reduce to a simmer and cook the stock for 1 hour. After 1 hour, remove from the heat, strain through a fine-mesh sieve and reserve stock on the side. Discard solids. Pour the brandy over the cranberries and reserve separately.
  • When the goose is cooked, place it on a warmed platter, and pour off the fat that has collected in the roasting pan, being sure not to pour off the browned bits on the bottom of the pan. Once most of the fat has been removed from the roasting pan, place it on the stovetop over medium heat on 2 burners. Add the minced shallots to the pan and cook for 1 minute, stirring with a wooden spoon to scrape up the browned bits. Add the brandy, cranberries, and thyme leaves and continue to cook until the brandy is nearly evaporated, about 1 minute. Add the reserved goose stock to the pan and reduce the heat to medium low. Continue to cook until the stock is reduced by about half and the sauce is thickened, 4 to 5 minutes. Transfer the sauce to a sauce boat and serve alongside the goose. Serve the pearl onions on the side.
  • Preheat the oven to 475 degrees F.
  • Remove the neck, giblets and liver from the goose. Rinse the goose thoroughly inside and out under cold running water. Reserve the neck and giblets separately. Pat the goose dry with paper towels and season with the kosher salt and black pepper. Place the onions, carrots and celery in a medium bowl and toss to combine. Remove 1/2 cup of the vegetable mixture and set aside. Stuff the cavity of the goose with the remaining vegetable mixture, 2 bay leaves, 4 sprigs of thyme and 4 cloves of garlic. Truss the goose.
  • Using a fork, prick the skin of the goose on the thighs, back, and lower breast. Place the goose on a rack in a large roasting pan. Place the goose in the oven and roast for 20 minutes. Reduce the oven temperature to 350 degrees F, pour 1/3 cup of hot water over the breast and legs of the goose and continue to roast the goose for another 30 minutes. Open the oven door and pour another 1/3 cup of hot water over the breast and legs of the goose. Close the oven and cook the goose another 30 minutes. Pour a final 1/3 cup of hot water over the goose to help the fat render from the bird and cook the goose for a final 30 minutes. Insert an instant-read thermometer into the thigh of the goose without touching the bone and be sure that it registers at least 165 degrees F. If it does, remove the goose from the oven and allow to rest. If not, continue to roast the goose for another 30 minutes.
  • While the goose roasts, prepare the goose stock. Use a heavy, sharp knife to chop the goose neck into 2 or 3 pieces. Place the chopped neck and giblets in a 2-quart saucepan and sear over medium heat. Cook the necks and giblets, turning occasionally, until well caramelized, 5 to 6 minutes. Add the reserved 1/2 cup of vegetables, the remaining bay leaf, sprig of thyme, 2 cloves of garlic, and 1/4 cup sliced shallots and continue to cook, stirring occasionally, until vegetables are wilted and lightly caramelized, 4 to 5 minutes. Add the stock, increase the heat to high, and bring to a boil. Reduce to a simmer and cook the stock for 1 hour. After 1 hour, remove from the heat, strain through a fine-mesh sieve and reserve stock on the side. Discard solids. Pour the brandy over the cranberries and reserve separately.
  • When the goose is cooked, place it on a warmed platter, and pour off the fat that has collected in the roasting pan, being sure not to pour off the browned bits on the bottom of the pan. Once most of the fat has been removed from the roasting pan, place it on the stovetop over medium heat on 2 burners. Add the minced shallots to the pan and cook for 1 minute, stirring with a wooden spoon to scrape up the browned bits. Add the brandy, cranberries, and thyme leaves and continue to cook until the brandy is nearly evaporated, about 1 minute. Add the reserved goose stock to the pan and reduce the heat to medium low. Continue to cook until the stock is reduced by about half and the sauce is thickened, 4 to 5 minutes. Transfer the sauce to a sauce boat and serve alongside the goose. Serve the pearl onions on the side.
  • Set a 12-inch saute pan over medium-high heat. Add the goose fat to the pan and, once hot, add the pearl onions. Cook the onions until caramelized, 4 to 5 minutes, swirling the pan to ensure even browning. Deglaze the pan with the apple cider vinegar and, when nearly evaporated, about 30 seconds, add the apple cider, thyme leaves and salt and pepper. Reduce the heat to medium and continue to cook the onions until tender, and the cider has reduced to a syrup-like consistency, 7 to 8 minutes. Serve alongside the goose as a side dish.
  • Set a 12-inch saute pan over medium-high heat. Add the goose fat to the pan and, once hot, add the pearl onions. Cook the onions until caramelized, 4 to 5 minutes, swirling the pan to ensure even browning. Deglaze the pan with the apple cider vinegar and, when nearly evaporated, about 30 seconds, add the apple cider, thyme leaves and salt and pepper. Reduce the heat to medium and continue to cook the onions until tender, and the cider has reduced to a syrup-like consistency, 7 to 8 minutes. Serve alongside the goose as a side dish.

ROASTED FENNEL WITH APPLE CIDER REDUCTION



Roasted Fennel with Apple Cider Reduction image

Provided by Kardea Brown

Categories     side-dish

Time 55m

Yield 4 servings

Number Of Ingredients 6

1 cup apple cider
1 large head fennel, preferably with fronds
2 tablespoons extra-virgin olive oil
1 teaspoon fresh rosemary, minced
1 teaspoon fresh thyme leaves
Kosher salt and freshly cracked black pepper

Steps:

  • Add the apple cider to a small saucepot and place over medium-high heat. Bring to a boil and continue to cook until reduced to 1/3 cup, about 15 minutes. Set aside.
  • Preheat the oven to 475 degrees F.
  • Cut the tops of the fennel bulb and coarsely chop 2 tablespoons of the delicate frond leaves from the tops. Leaving the root end intact, cut the fennel bulb into 8 slices, lengthwise. Add the fennel to a large bowl and drizzle with the oil and 2 tablespoons of the reduced apple cider, tossing to coat. Add the rosemary, thyme and a generous pinch of salt and pepper and toss to combine. Arrange the fennel in a single layer on a baking sheet with space between each wedge. Roast until the fennel begins to brown, about 15 minutes, then flip the wedges and continue to roast until tender and browned on both sides, about 10 minutes more.
  • Add the fennel to a serving dish and drizzle with the rest of the apple cider reduction and a sprinkle of fennel fronds. Serve warm.

PORK TENDERLOIN W/APPLE CIDER REDUCTION



PORK TENDERLOIN W/APPLE CIDER REDUCTION image

Categories     Pork     Roast

Yield 4-5 people

Number Of Ingredients 6

2 (1 pound) pork tenderloins, cut in 1/2 crosswise
Vegetable oil
Salt and freshly gound black pepper
1 1/2 cups apple cider
1/2 cup apple cider vinegar
1/4 cup maple syrup

Steps:

  • Pat pork tenderloins dry with paper towels, brush with oil and season well with salt and pepper. Heat a large frying pan over medium-high heat. Add 2 pieces of pork tenderloin and cook until brown on all sides, turning occasionally, about 4 minutes. Set pork aside on a baking sheet and repeat with remaining pieces. Please pork in oven and cook until an instant-read thermometer inserted in the middle of the tenderloin registers 145 to 150 degrees, about 15 minutes. Meanwhile, place pan over high heat, add cider and vinegar and stir, scraping up any browned bits. Cook until mixture is reduced by 2/3 about 8 minutes. Reduce heat to medium, stir in maple syrup and remove from heat until pork is cooked. When pork is ready, remove to a cutting board to rest about 5 minutes. Warm sauce over medium-high heat, add pork and any accumulated juices and spoon sauce over meat to completely coat. When pork is warm, return pork to cutting board and slice thinly. Serve with pan sauce spooned over.

Tips:

  • Choose the right apples: Use a variety of apples that are good for cooking, such as Granny Smith, Honeycrisp, or Braeburn. These apples will hold their shape and not get too mushy when cooked.
  • Reduce the cider slowly: Cook the cider over low heat, stirring occasionally, so that it has time to develop a rich flavor. Don't rush the process, or the cider will burn.
  • Add spices and herbs: For a more flavorful reduction, add spices like cinnamon, nutmeg, or cloves, or herbs like rosemary or thyme. Add them to the cider towards the end of the cooking time so that they don't overpower the flavor of the apples.
  • Use a heavy-bottomed saucepan: This will help to prevent the cider from burning and will also help to distribute the heat evenly.
  • Let the reduction cool completely: Before using the reduction, let it cool completely so that the flavors can meld together.

Conclusion:

Apple cider reduction is a versatile ingredient that can be used in a variety of dishes, from savory to sweet. It is a great way to add a touch of autumn flavor to your favorite recipes. Whether you use it as a glaze for roasted chicken or pork, a sauce for pancakes or waffles, or a dipping sauce for apple slices, apple cider reduction is sure to please. So next time you have a bottle of apple cider on hand, be sure to try making your own reduction. You won't be disappointed!

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