Cider Vinaigrette
Here’s a great way to use up apple cider. You can also substitute ⅓ cup of apple juice concentrate for the reduced apple cider.
Serves: about 1 cup
  • 2 cups apple cider
  • 1 garlic clove
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons Dijon mustard
  • Salt and ground black pepper
  • ½ cup pure olive oil
  1. Bring apple cider to boil in large saucepan over medium-high heat; continue to boil until cider is reduced to a thin syrup consistency (1/3 cup), 8 to 10 minutes. Transfer reduced cider to a 2-cup Pyrex measuring cup. Whisk in garlic, vinegar, mustard and a sprinkling of salt and pepper. Slowly whisk in olive oil to make a thick emulsified dressing. Serve (Can be refrigerated several days).
Recipe by Three Many Cooks at