382 reduced recipes

Fresh steamer clams cooked in white wine with shallots and herbs, then tossed with linguine in a garlicky, reduced clam broth sauce. Light, briny, and naturally diabetic-friendly with just one tablespoon of olive oil.

Pork chops in wine sauce rubbed with sage, rosemary, and garlic, browned in butter, then braised in dry white wine. The pan sauce reduces to a syrupy glaze poured over the chops.

Grilled swordfish steaks brushed with a reduced orange juice and red wine vinegar glaze, topped with a fresh orange, tomato, and red onion relish with cilantro.

Corn tamale pie with cornmeal, cottage cheese, and whipped egg whites baked until golden, served with a reduced Mexican-style tomato sauce. Light, fluffy, and meatless.

Vegan tofu filets pan-fried and simmered in an apricot Dijon sauce with orange juice, tamari, and garlic. The sauce reduces by half into a glossy, sweet-tangy glaze that clings to every slice.

Braised fennel stew with caramelized pearl onions and carrots simmered in chicken broth. A French-inspired vegetable side with anise-sweet fennel, browned butter, and natural sugars.

Five ingredients, thirty minutes, and pure Italian simplicity. Garlic warmed to pale gold in olive oil, then chicken broth reduced until glossy and drizzled over spaghettini with fresh parsley.

Homemade chili sauce for canning with ripe tomatoes, sweet and hot peppers, pickling spices, and vinegar reduced by half. A classic preserved condiment processed in a boiling water bath.

Pasta with asparagus gremolata tosses fresh asparagus and reduced chicken broth with an orange-zest, garlic, and parsley gremolata. A bright, low-calorie Italian spring pasta.

Madeira gravy made from turkey pan drippings, reduced Madeira wine, chicken broth, and thyme. A flour-free, intense holiday gravy that pulls depth from roasted bones.

Triple pear puree: Anjou pears simmered and pureed with vinegar and sugar, then reduced to applesauce consistency. A sweet-tart condiment for pork, cheese, or toast.

An apricot stuff for roasting whole chicken or turkey, perfect for the holidays. From a church LIFE cookbook. Bake outside the bird for a low fat alternative.

Oven-baked grouper fish sticks coated in sour cream and crushed saltine crackers with paprika and onion. Crispy, golden, and lighter than anything from the freezer aisle.

Double dill bread with dill seed and fresh dill weed in a cottage cheese yeast dough baked in a casserole. A tender, herb-packed whole wheat loaf.

Easy braised lamb shanks slow-cooked in red wine, tomato, and stock until the meat falls off the bone, then finished with a reduced, glossy pan sauce. A rustic, restaurant-worthy lamb dinner that mostly cooks itself.

Steam asparagus until tender but still crispy, then drizzle a reduced mixture that's made with apricot jam, red wine vinegar, cinnamon, and ginger. Absolutely easy and delicious.