Apple cider reduction

Apple cider reduction is used in several recipes at 'Round the chuckbox, as follows:

• Apple cider mahogany sauce
• Pork tenderloin and apples with cider glaze
• Roasted Brussels sprouts

I use Barsotti organic apple cider, a local El Dorado County, California, company that presses fresh apples at their Apple Hill plant. Barsotti juices can be purchased at many Northern California markets, co-ops and big-box stores, plus a number a local wineries and Apple Hill ranches.

APPLE CIDER REDUCTION

8 cups unfiltered apple cider

Boil apple cider over high heat until reduced to one-fourth its beginning volume, stirring occasionally. Skim surface build up as it collects. Allow as little as 45 minutes and as long as two hours to complete the reduction. The quantity being reduced, size and shape of the saucepan and heat setting determine how long it takes. Freeze leftover cider reduction or use within seven days.