scottmcl Posted January 19, 2008 Share Posted January 19, 2008 Yesterday I made a tasty apple juice reduction to baste/glaze a roast chicken (bottle of juice, 2 chopped granny smiths, 1/2 lemon sliced, ~1-2 tbsp cider vinegar, 1/2 cinnamon stick, 4 cloves, 1 tsp corn starch). Came out lovely - the sauce and the chicken - but it took hours and hours to oh so slowly reduce the sauce to about 3/4 cups once strained. Hence my question. Can I make larger batches of juice reduction sauces or fruit gastriques and then freeze them for later use? This sure would make using these types of sauces in everyday cooking a lot easier. Scott Link to comment Share on other sites More sharing options...
Heather Posted January 20, 2008 Share Posted January 20, 2008 Portion them into ice trays, the store the cubes in labeled baggies. Use cubes as needed. Link to comment Share on other sites More sharing options...
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