Cascading Kitchen notes:
Try this lovely sauce over marinated veggies, roasts, chicken, salads and drizzle over pizza as it comes out of the oven.
Apple Cider and Balsamic Reduction
- 2 cups apple cider
- 2 cup balsamic vinegar
- 12 whole peppercorns
Cook over medium heat in a non reactive pan until the mixture gets thick. Stir frequently once it starts to thicken.
Cool.
Pour into a jar with a lid and keep in the refrigerator for weeks.