It's called a 'reduction' — but it actually adds to the flavor your autumn dishes

You’ve heard the term less is more? If we apply that concept to cooking, we can intensify our flavors by using "reductions."

Gourmands use the term reductions in menu offerings and up-charge a dish because the word "reduction" is in the title … I mean, that's my opinion.

Reduction is a fancy term for boiling a liquid until it's less than its original volume. So you reduce your favorite juice and add it to the dishes or beverages when you want a more intense flavor. You can find a product online referred to as “boiled cider”;  it's the same thing. I find it expensive, so making my own saves money.

My favorite reduction is apple cider reduction, probably because I get so much mileage out of it. You can add a couple of tablespoons to your apple pie, apple crisp, apple dumplings, mulled cider, applesauce or perhaps a fall sangria; there are endless possibilities. The result is bolder apple flavor that will add a perfect punch to whatever you are making.

You can also reduce orange juice, tart cherry juice or cranberry juice in the same way. If you need an orange juice reduction quickly, you could use frozen orange juice concentrate.

You can add any of these  juice reductions to your cooking and baking. Experiment and have fun. Your cranberry sauce or fall/winter cocktails, quick breads and cakes can get a little face ift without anybody knowing your secret. Your guests will be saying, “ for some reason your _____ (fill in the blank) is especially good this year!” I won’t share the secret if you don’t.

Now let's switch gears and think savory. Suppose you boil a chicken for some reason while making soup. Simmer down the remaining broth to make a concentrate, and you’ve got yourself a chicken stock reduction. You can freeze that chicken broth reduction in ice cube trays and throw a cube or two into your gravy, chicken noodle soup or any favorite recipe calling for chicken broth or stock. I add a little to my chicken salad to give it more chicken flavor.

This month we’ll make a baked apple cider donut with an apple cider reduction in the recipe.  If you use apple cider as is, you won't get near the flavor coming through.

Apple cider donuts seem to be getting a lot of social media time this year. My family and I think these particular donuts are delicious, and they will be on our “make again” list. The good news is, if you make some extra apple cider reduction and freeze it,  you can enjoy these donuts any time of year.

This recipe is inspired by Sally McKennas' recipe for Baked Apple Cider Donuts. I did make a couple of tweaks.  I added 1/4 tsp orange zest to give it a tiny bit more pop, and I changed the spice mix a tad to suit my family's tastes. But you can find the original recipe at sallysbakingaddiction.com/baked-apple-cider-donuts.

Apple Cider Donuts

1 1/2 cups apple cider

2 cups of flour

1 tsp baking soda

3/4 tsp baking powder

1 tsp ground cinnamon

1 dash or pinch of nutmeg

1 dash or pinch of ginger

1 dash or pinch of allspice (optional)

1/4 tsp salt

2 Tbsp unsalted butter

1 large egg at room temperature

1/2 cup light or brown sugar

1/2 cup granulated sugar

1/2 cup milk at room temperature

1 tsp vanilla

1/4 tsp. Orange zest

Topping:

1 cup granulated sugar

1-2 tsp ground cinnamon

6 tbsp melted butter

Directions:

• Reduce the apple cider: Stirring occasionally, simmer the apple cider in a small saucepan over low heat until you’re left with about 1/2 cup. Start checking at 10 minutes, 15 minutes, 20 minutes, etc .until you have 1/2 cup (120 ml). If there are any spices or solids on top, leave them. Set aside to cool for 10 minutes. This can be done ahead of time. Make extra and freeze in ice cube trays to have it on hand for future use.

• Preheat oven to 350°. Spray donut pan with non-stick spray. Set aside.

• Make the donuts: Whisk the flour, baking soda, baking powder, cinnamon, nutmeg, ginger, allspice and salt  in a large bowl. Set aside.

• Whisk the melted butter, egg, brown sugar, granulated sugar, milk and vanilla extract together. Pour into the dry ingredients, add the reduced apple cider, and whisk everything together until smooth and combined. Batter will be slightly thick.

• Spoon the batter into the donut cavities — for ease, I highly recommend using a large zipped-top bag. Cut a corner off the bottom of the bag and pipe the batter into each donut cup, filling about halfway.

• Bake for 10-11 minutes or until the edges and tops are lightly browned. To test, poke your finger into the top of the donut. If the donut bounces back, they’re done. Cool donuts for two minutes then transfer to a wire rack. Re-grease the pan and bake the remaining donut batter, unless you have two pans.

• Coat the donuts: Combine the granulated sugar and cinnamon together in a medium bowl. Once cool enough to handle, dunk both sides of each donut in the melted butter, then generously into the cinnamon sugar coating.

No Donut Pan? Make donut muffins in your standard 12-cup muffin pan. Grease your pan or use muffin liners, fill each 3/4 full, then bake at 350° for about 18-20 minutes or until a toothpick inserted into the center comes out clean. Makes about 10-12 apple cider donut muffins. Then proceed with coating or consider just dipping the muffin top in the butter, and then the cinnamon and sugar

Minis: Want to make mini donuts or mini apple cider donut holes in a mini muffin pan? Grease your pan, add the batter to the pan only about 3/4 of the way full. Bake at 350° for about 8-9 minutes. Then dip in melted butter and cinnamon sugar mixture. 

These donuts are best fresh. Leftovers keep well covered tightly at room temperature for up to two days or in the refrigerator for up to five days.

Melinda Malott of Williamsport is a self-taught baker and cook. Follow her on Instagram @Melindaluvs2bake.

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This article originally appeared on The Herald-Mail: Apple cider reduction makes these donuts even better