Rich Apple Cider Reduction Sauce

If you ask me, apple cider reduction sauce is one of fall’s best kept secrets.

This simple sauce takes regular apple cider and turns it into something special that works with both sweet and savory dishes. The cider slowly simmers down until it becomes thick and concentrated, with a deep apple flavor that’s both tart and sweet.

It pairs great with pork chops, roasted chicken, or even drizzled over vanilla ice cream. Just a few spoonfuls can make an ordinary weeknight dinner feel more special.

It’s an easy recipe that makes your kitchen smell amazing, perfect for those crisp autumn evenings.

What Kind of Apple Cider Should I Use?

For this reduction sauce, you’ll want to use fresh apple cider rather than apple juice – there’s a big difference between the two. Apple cider is unfiltered and has a richer, more complex flavor that will give your sauce much better depth. You can find fresh cider at most grocery stores, especially during fall months, or grab some from a local orchard if you have one nearby. If you can only find pasteurized cider from the refrigerated section, that will work just fine too. Just avoid using hard cider (the alcoholic kind) unless you want a completely different flavor profile in your sauce.

Options for Substitutions

This simple sauce is pretty forgiving when it comes to swaps:

• Apple cider: This is the star of the show, so I wouldn’t recommend substituting it. However, if you’re really in a pinch, you could use apple juice mixed with a splash of apple cider vinegar to mimic that tangy flavor.
• Orange juice: Fresh is best, but bottled works fine too. You can swap it with lemon juice for a more tart flavor, or try apple juice if you want to keep things mellow.
• Individual spices: Don’t have all these spices on hand? You can replace the cinnamon, nutmeg, cloves, and allspice with about 1/2 teaspoon of pumpkin pie spice or apple pie spice blend.
• Cinnamon: If you’re out of ground cinnamon, you can use a small piece of cinnamon stick while the sauce reduces, just remember to remove it before serving.
• Nutmeg: Fresh grated nutmeg is amazing, but ground works just fine. If you don’t have any, you can skip it or add a tiny bit more cinnamon instead.

Watch Out for These Mistakes While Cooking

The biggest mistake when making apple cider reduction is cooking it on high heat, which can cause the sugars to burn and turn bitter – keep your heat at medium-low and be patient as it slowly reduces to a syrupy consistency.

Don’t walk away from the stove during the final minutes of cooking, as the sauce can go from perfect to burnt in just seconds once it starts to thicken.

Another common error is adding all the spices at once, which can create an overpowering flavor – start with half the amount called for and taste as you go, since the flavors concentrate as the liquid reduces.

The sauce is ready when it coats the back of a spoon and has reduced by about two-thirds, and remember it will thicken even more as it cools.

What to Serve With Apple Cider Reduction Sauce?

This warm, spiced sauce is perfect drizzled over pork chops or pork tenderloin since the apple flavors pair so well with pork. You can also spoon it over roasted chicken thighs or even grilled salmon for a sweet and savory twist. For breakfast or dessert, try it over pancakes, waffles, or vanilla ice cream – the cinnamon and spice notes make it taste like fall in a bowl. It’s also really good brushed on roasted root vegetables like carrots or sweet potatoes during the last few minutes of cooking.

Storage Instructions

Refrigerate: This apple cider reduction sauce keeps really well in the fridge! Store it in a small jar or airtight container for up to 2 weeks. The flavors actually get better after a day or two, so don’t worry if you want to make it ahead of time.

Freeze: You can freeze this sauce in ice cube trays for easy portioning, then transfer the cubes to a freezer bag. It’ll keep for up to 6 months and you can just pop out a cube or two whenever you need it for pancakes, pork chops, or desserts.

Warm Up: When you’re ready to use it, just warm the sauce gently in a small saucepan over low heat or microwave it for 15-20 seconds. Give it a good stir since it might separate a bit, but it comes right back together with a little mixing.

Preparation Time	5-10 minutes
Cooking Time	20-30 minutes
Total Time	25-40 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 60-80
• Protein: 0-1 g
• Fat: 0-0.5 g
• Carbohydrates: 15-20 g

Ingredients

• 1/4 tsp ground cinnamon
• 1 pinch ground cloves
• 1 pinch ground nutmeg
• 1 tbsp orange juice
• 1 pinch ground allspice
• 1/2 cup apple cider (freshly pressed for best flavor)

Step 1: Combine the Ingredients

• 1/2 cup fresh apple cider
• 1 tbsp orange juice
• 1/4 tsp ground cinnamon
• pinch ground nutmeg
• pinch ground cloves
• pinch ground allspice

In a small saucepan, combine the fresh apple cider, orange juice, ground cinnamon, and a pinch each of ground nutmeg, ground cloves, and ground allspice.

Stir everything together until the spices are well mixed with the liquids.

Step 2: Bring to a Boil

• mixture from Step 1

Place the saucepan over medium-high heat and bring the mixture to a boil.

Stir occasionally to ensure the spices don’t stick to the bottom, and the flavors start melding.

Step 3: Simmer and Reduce

• boiling mixture from Step 2

Once boiling, reduce the heat to medium and maintain a strong simmer.

Let the mixture simmer for 20 to 30 minutes, stirring occasionally, until the liquid reduces by about half and turns a dark amber color.

I find stirring every few minutes helps to prevent sticking or burning on the bottom of the pan.

Step 4: Use the Apple Cider Reduction

Use the reduction sauce immediately, as it will harden if left to sit.

Serve warm as a topping or use in your desired recipe.