Fruit Juice Reduction
Makes l cup
Boiling supermarket juice concentrate until syrupy will allow you to make your own liquid fruit concentrate at home without a trip to the natural foods store. The juice reduction must be completely cool before using, so make this the very first thing you do when preparing a recipe. The reduction can be simmering away while you are preheating the oven, greasing pans, and measuring other ingredients, and you won’t waste any time.
The fruit juice reduction can be prepared in larger quantities, in proportionately larger utensils. For example, two 12-ounce containers of frozen apple juice will yield 2 cups of apple juice reduction, but make it in a larger saucepan or a 2-quart measuring cup to avoid boiling over.
12 ounces frozen apple juice or white grape juice concentrate, unthawed
To make on a stove: Place the unthawed juice concentrate in a wide medium heavy-bottomed saucepan and bring to a full boil over high heat. Boil rapidly until the liquid is reduced to 1 cup, about 10 minutes. Pour the liquid into a glass measuring cup to measure accurately.
To make in a microwave oven: Place the unthawed juice concentrate in a 1-quart microwave safe container. A 1-quart glass measuring cup works best, as you can use the increments on the side of the cup to check how much the liquid has reduced. Microwave on High (100%) until the liquid has reduced to 1 cup, about 12 minutes. This recipe was tested in a 700-watt oven; if yours has a lower wattage, it will take longer.
Cool completely before using. The fruit juice reduction will keep, covered and refrigerated, for up to 2 weeks. Bring refrigerated fruit juice reduction to room temperature before using.