Apple Cider Reduction Recipes

PORK TENDERLOIN WITH APPLE CIDER REDUCTION

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.

APPLE CIDER REDUCTION

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.

ROASTED FENNEL WITH APPLE CIDER REDUCTION

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.

APPLE CIDER VINAIGRETTE

Steps:

• Combine all ingredients in a jar with a tight-fitting lid; shake well. Store in the refrigerator. Just before serving, shake dressing again.

VINEGAR REDUCTIONS

Steps:

• Bring the ingredients to a boil over medium-high heat, stirring a few times to combine. Boil, undisturbed, until reduced to 1/3 cup. Let cool and store in the refrigerator in an airtight container up to 1 month.

BAKED APPLE CIDER DONUTS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Butter two 6-cup donut pans.
• Pour apple cider into a saucepan and place over medium heat. Bring to a simmer and let it cook, watching carefully, until the cider is reduced to 1/2 cup. If it reduces too much, add enough water to make 1/2 cup. Set aside until needed.
• Add flour, baking powder, baking soda, salt, 1 teaspoon cinnamon, cardamom, and nutmeg to a large bowl. Mix with a whisk until combined and set aside until needed.
• Whisk 1/2 cup white sugar, brown sugar, milk, 2 tablespoons melted butter, vanilla extract, and egg together in another bowl until combined. Add the apple cider reduction and the dry ingredients. Whisk together to form a slightly thick batter; do not overmix.
• Spoon or pipe the batter into the prepared donut pans, filling them about 3/4 of the way up.
• Bake in the center of the preheated oven until the tops are lightly browned, and the donuts spring back slightly to the touch, 10 to 12 minutes. Let cool for 10 minutes in the pans before removing to a sheet pan lined with a silicone baking mat. Cut out any donut holes as necessary.
• If desired, while still slightly warm, brush the donuts lightly with remaining melted butter. Mix 1 cup white sugar and 1 tablespoon cinnamon together for topping in a shallow dish; toss in donuts to coat. Let cool completely before serving.