The essence of cider
To concentrate cider’s flavor, Davis boils it down until it’s halfway to syrup. She uses this reduction in doughnuts, salad
dressing, and much more.
Make it. Boil 8 cups of fresh, unfiltered apple cider in a 5- to 6-qt. pot over high heat, stirring occasionally, until it’s reduced to 2 cups, about 40 minutes. “A ratio of 4 to 1 is a good place to start,” says Davis, “but if you want a more intense flavor, you could take it further. You want the flavor to be concentrated but still bright.” Let cool. Stir it before using. Makes 2 cups, and lasts up to 1 month chilled or 6 months frozen.
Use it. Davis blends the con-centrated cider into cocktails; brushes it over pork, chicken, and even fish (especially salmon) for a glaze; and stirs it into apple pie filling. She also reduces it even more to a true syrup for drizzling over vanilla ice cream. Any extra goes into the freezer to bring out again in the winter.