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.

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.

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.

Use the reduction sauce immediately, as it will harden if left to sit. Serve warm as a topping or use in your desired recipe.