Photo: Maren Caruso; Styling: Nissa Quanstrom
Chef Matthew Dillon of Sitka & Spruce in Seattle shared this one-ingredient recipe. If you've tried pomegranate molasses, you've got the idea behind cider molasses--an intense, concentrated version of the fresh juice, made by simply boiling it down. Drizzle it over roasted vegetables or salty cheese such as feta, use it as a last-minute glaze for grilled lamb chops or steak, or spoon it over yogurt and fruit for breakfast. Keeps up to 1 month, chilled; to use, bring to room temperature.
Makes 1 cup (serving size: 1 tbsp.)
Total time: 55 Minutes
Total: 55 Minutes
Caloriesfromfat 0.0 %
Protein 0.0 g
Fat 0.0 g
Satfat 0.0 g
Carbohydrate 15 g
Fiber 0.0 g
Sodium 13 mg
Cholesterol 0.0 mg
1/2 gallon unfiltered apple cider
Boil cider in a large pot for 40 minutes, stirring occasionally. Reduce heat to medium-high and boil, stirring often, until syrupy and reduced to 1 cup, 5 to 10 minutes (watch closely), remembering it will thicken as it cools.