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.
This recipe goes with Kabocha Squash with Dukkah and Cider Molasses
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- Calories: 60
- Calories from fat: 0.0%
- Protein: 0.0g
- Fat: 0.0g
- Saturated fat: 0.0g
- Carbohydrate: 15g
- Fiber: 0.0g
- Sodium: 13mg
- Cholesterol: 0.0mg
- 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.
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