20 minutes
A delightful blend of sweet, spicy, and buttery goodness served warm over your favorite dishes.
Unfiltered Apple Cider
cups
tablespoons
Espelette Pepper, coarsely ground
pinches
Unsalted Butter, very cold, kept in one piece
tablespoons
to taste
1. Simmer Apple Cider Mixture
Start by pouring the apple cider into a small saucepan. Add in the minced shallot and a generous pinch of your chosen chile powder. Bring this mixture to a simmer over medium heat, which will start to build a complex base of flavors. You’ll know it’s simmering when the liquid begins to bubble gently.
2. Reduce the Mixture
Once the mixture is simmering, let it continue to cook and reduce for about 15 to 20 minutes. Stir occasionally with a heat-resistant rubber spatula to ensure it doesn’t stick to the pan. This reduction process intensifies the flavors, and you should end up with roughly 2 tablespoons of liquid.
3. Incorporate Cold Butter
Now, take the very cold unsalted butter and add it to the reduced cider mixture. Stir continuously with a whisk, fork, or wooden spoon until the butter is fully incorporated. The cold butter, when added gradually, will help to create a smooth, velvety texture. You’ll know the sauce is ready when it becomes thick and glossy.
4. Season and Serve
Finally, season with a pinch of kosher salt to taste. Serve this Spiced Apple Cider Butter Drizzle warm over your favorite dishes for a delightful blend of sweet, spicy, and buttery goodness.
Swap apple cider with pear juice and add a vanilla bean pod while simmering. This would pair beautifully with desserts like panna cotta or over a warm bowl of oatmeal.
Replace fruit juice with a berry puree (such as raspberry, strawberry, or blackberry) and use balsamic vinegar as the acid. This drizzle would be a lovely addition to a cheese board or drizzled over grilled chicken.
Use peach nectar and add a splash of bourbon to the simmering mixture. This would make a decadent topping for waffles or pork chops.
After reducing the apple cider and adding the spices, stir in a tablespoon or two of bourbon or dark rum. The alcohol will cook off, leaving a rich, boozy undertone that complements the warm spices beautifully.
Use mango nectar as the base, add a pinch of cayenne for heat, and finish with lime juice. This variant would be excellent on fish tacos or as a glaze for shrimp.
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