A topdown shot of a small mason jar of apple cider glaze on a wooden counter.

5 / 3 votes

Spicy Apple Cider-Mustard Glaze

This spicy apple cider-mustard glaze is made with mustard seeds, honey, cider vinegar, and cayenne pepper. Feel free to adjust the amount of heat to whatever tickles your fancy.

Prep Time15

Cook Time2 45

Total Time3

Course: Condiments

Cuisine: American

Servings: servings (makes 3 half-pint jars)

Calories: 74

Ingredients

▢ 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

US - Metric

Instructions

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.
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.
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.

Notes

*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.

Nutrition