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Freezing Gastriques And Fruit Juice Reductions?


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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.


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