Best Roasted Fennel With Apple Cider Reduction Recipes

Apple Cider Reduction image

Provided by CindiJ

Categories Sauces

Time 2h35m

Yield 2 cups

Number Of Ingredients 2

1/2 gallon apple cider (fresh pressed)
1/2 gallon apple cider (fresh pressed)

Steps:

In 6-8 quart stock pan, measure out 2 cups of apple cider.
This will be approximately how much you will end up with when finished.
Pour in the remaining apple cider.
* If it is kept on an unrefrigerated store shelf, DO NOT use it.
Place on stove top on medium heat and bring to a low boil .
Cook over medium approximately 2-1/2 hours (yes, it does take this long). Stir occasionally (say every 30-45 minutes).
As the cider begins to get close to desired level of reduction, the bubbles will get smaller & the boil will look somewhat "foamy". You'll need to reduce the heat slightly at this point so that it doesn't boil up or scorch.
Remove from stove and let cool. Cider should be thick - almost like corn syrup or molasses when done.
Pour into covered container of your choice (pint jar w/lid or condiment bottle with cap).
Store in refrigerator and use as desired.

Nutrition Facts : Calories 14.4, Sodium 201.6, Carbohydrate 4.3

Roasted Apples and Fennel image

Provided by Food Network Kitchen

Categories side-dish

Time 30m

Yield 4 servings

Number Of Ingredients 0

Steps:

Melt 2 tablespoons butter in a large ovenproof skillet. Add 2 Gala apples and 1 fennel bulb (both cut into wedges) and 6 halved small shallots and cook until golden, 2 to 3 minutes. Stir in 1 teaspoon chopped thyme, 1/4 teaspoon allspice, 1 teaspoon kosher salt and a few grinds of pepper. Roast at 425˚ F, tossing once, until tender, 15 minutes. Add 1 more tablespoon butter and 2 tablespoons cider vinegar; toss until glazed, 1 minute. Top with fennel fronds.