Apple Cider Reduction Recipes

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.

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.

Steps:

• Season pork chops with salt and black pepper.
• Heat oil and butter in a heavy skillet over medium-high heat. Cook pork chops in the hot oil mixture until browned on both sides and pork is slightly pink in the center, 5 to 7 minutes per side. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Remove pan from the heat; transfer pork chops to a plate.
• Stir garlic into the pan and place over medium-high heat; cook and stir for 30 seconds. Pour in vinegar and scrape up any browned bits from the bottom of the pan. Add apple cider and Dijon mustard, bring mixture to a boil, and cook until sauce is reduced and thick, 3 to 4 minutes. Stir in rosemary and red pepper flakes; season with salt and black pepper to taste.
• Return pork chops to the pan to warm slightly, 1 to 2 minutes per side.