We started with apple cider and reduced it by one third. We put it in a pressure cooker and added charred smoking cinnamon. We cooked it for 15 minutes to extract the flavor. We strained the cider and thickened it with 0.15% xanthan gum. We emulsified in 15% brown butter and then seasoned it with 0.3% salt. We were making a sauce for apple dumplings. We ended up with a sauce you can drink all by itself.
January 28, 2005