With Apple Cider, Less is More

It's officially cider season -- those ubiquitous gallon jugs are starting to make an appearance in markets. We're always on the lookout for creative ways to use it other than drinking it straight, or warmed with a sachet of mulling spices. This week, Francis Lam discovers that, in the case of cider, sometimes less is more. Reducing the juice until it resembles a thick syrup sings the sweet-tart flavor of apples at their peak. This reduction, when combined with some butter and fresh thyme, makes for a sauce that begs to be paired with seared scallops. Read on for his recipe, and tell us, what is your favorite way to use cider? 

How to Make Apple Cider Sing from Gilt Taste