Vanilla and apple cider reduction

Vanilla and apple cider reduction

By
From
French Lessons
Makes
200 ml
Prep
5 mins
Cooking time
30 mins
Photographer
Steve Brown

This reduction is especially good with pork dishes – either splashed onto roasts or added to their accompanying sauces.

Ingredients

Quantity Ingredient
700ml dry cider
300ml clear apple juice
1 vanilla pod, seeds scraped

Method

  1. Place the ingredients in a heavy-based saucepan over a high heat. Simmer until reduced to 200 ml or until thick and syrupy. Pour into a screwtop jar and keep refrigerated for up to 2 weeks. Remove the vanilla pod before use.
Tags:
French
France
European
Justin
North
chef
restaurant
basics
how to
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