This spicy apple cider-mustard glaze is made with mustard seeds, honey, cider vinegar, and cayenne pepper and goes with just about everything. So simple. So superb.
This apple cider glaze came about because my kitchen is all of 80 square feet, and my refrigerator is equally petite. I like to buy a half gallon of apple cider at the farmers’ market, although there’s rarely enough real estate in my fridge to keep it for long. My solution is to cook the cider down so that I can enjoy the apple flavor without devoting too much of my precious fridge space to its storage. This particular glaze was inspired by a similar treatment in The Mile End Cookbook. Mine is tangier and spicier and holds up really well when paired with chicken or pork.–Marisa McClellan
LC What To Do With Apple Cider Glaze Note
So you have a pot of sticky, luscious apple cider glaze before you. Now what to do (other than swipe a fingerful now and again)? That’s easy.
Brushed on grilled chicken
Spooned over roast pork tenderloin
Dabbed on sausage links
Doused all over leftover chicken to disguise it
Slathered all over a roast ham
Spicy Apple Cider-Mustard Glaze
- Quick Glance
- 15 M
- 3 H
- Makes 3 half-pint jars
- 8 cups fresh apple cider
- 1 cup honey
- 1/2 cup mustard seeds (yellow or brown or a combination)
- 3/4 cup cider vinegar
- 1/2 teaspoon Aleppo pepper* (optional)
- 1/8 teaspoon cayenne pepper, or more to taste
- 1. Dump the apple cider, honey, mustard seeds, vinegar, Aleppo pepper, if using, and cayenne in a large, wide pot and bring to a boil. Reduce the heat and gently cook at a low bubble, stirring only occasionally, for 2 1/2 to 3 hours, until it’s reduced to almost 1 1/2 cups (360 milliliters). Skim any froth or foam appears on the surface.
- 2. When the glaze is nearly reduced to 1 1/2 cups, prepare a boiling water bath and 3 half-pint (250-milliliter) jars. Place 3 lids in a small saucepan of water and bring to a gentle simmer.
- 3. When the glaze has reduced, remove the pot from the heat and funnel the warm glaze into the prepared jars, leaving 1/2 inch (12 millimeters) space at the top of each jar. Wipe the rims and apply the lids and rings. If you want to properly can the glaze so you can keep it at room temperature for months and months, process the jars in a boiling water bath for 10 minutes or according to the manufacturer’s instructions. The glaze will keep, unopened, at room temperature for up to several months. Once opened, the glaze will keep in the fridge for up to several weeks. If you’d rather not bother with canning and just want to be done already, simply stash the jars in the fridge and use within a few weeks.
*Aleppo Pepper Note
- Aleppo pepper, named for the ancient city of Aleppo along the Spice Route, is commonplace in Middle Eastern and Mediterranean cuisines (as well as the markedly well-stocked pantries of those who frequently travel there). Yet it’s not so well-known stateside. Aleppo has something of a mild, sweet heat, somewhat similar to that of an ancho, although truthfully, there’s no adequate substitute for it. You can opt instead for a heat of a vastly different sort, whether it be your favorite crushed peppercorns, a pinch of crushed red pepper flakes, or a combination of precisely 4 pinches sweet paprika to a single pinch cayenne. Whatever a little heat means to you, use that. And then let us know how it goes.