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.

Matthew Dillon
This Story Originally Appeared On sunset.com

Gallery

Credit: Maren Caruso; Styling: Nissa Quanstrom

Recipe Summary

total:
55 mins
Yield:
Makes 1 cup (serving size: 1 tbsp.)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement

Source

Sitka & Spruce, Seattle

Nutrition Facts

60 calories; calories from fat 0%; protein 0g; fat 0g; saturated fat 0g; carbohydrates 15g; fiber 0g; sodium 13mg; cholesterol 0mg.
Advertisement
Advertisement