I love apple cider vinegar and the wonderful tang it brings to any salad. With a little bit of heat and some honey, this tonic can be turned into an incredible reduction that is great on sautéed veggies (I added it to shaved sautéed Brussels sprouts and onions - delicious) or on top of any fruit salad.
While the heating process does reduce some of the nutritional benefits of apple cider vinegar the result is still well worth the process.
In just five minutes and with two simple ingredients you have a wonderful reduction that you can use on almost anything.
Give it a go!
1/2 cup apple cider vinegar
1/4 cup honey
In a small sauce pan combine vinegar and honey. Cook over medium heat until the mixture starts to boil.
Reduce the temperature and simmer for 3-5 minutes or until the mixture has reduced by almost half. Remove from heat and allow to cool. Store the reduction in a glass jar on your countertop and pull from it anytime.