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.