i took about 1.25 gallons of apple cider today and reduced it down to a pint. loaded it into a mason jar and gave it the hot water bath treatment for about 15 minutes. will keep it in storage for a while until the need calls for it. it is a nice rich dark reddish-brown and has a really deep, carmelised, "cooked apple" flavour that is very intense. good stuff! the first thing i am thinking is adding it to any sausage or jerky that i might make, but i'm also thinking it might go great with other projects, including bbq pork, ribs, and possibly even for bacon, canadian or otherwise. we'll see what comes up!