Glazes—where a liquid is reduced to a syrup consistency—are a cook’s secret weapon. They’re easy to make and can add intense flavor to foods. The apple cider-based glaze in Apple Cider-Glazed Squash (Step 3) was so tasty, we looked for other ways to use it. Make the glaze as directed in the recipe, then try these dishes:

Harvest Salad (photo)
Whisk together 1/4 cup vegetable oil, 2 tablespoons cider vinegar, 2 tablespoons apple cider glaze (omit butter and cinnamon), 2 teaspoons Dijon mustard and salt and pepper to taste. Toss with mixed salad greens, sliced Belgian endive and apple slices. Top with crumbled blue cheese and toasted walnuts. Alternatively, add the dressing to a slaw of shredded apple, celery root and red cabbage.

Cider-Glazed Chicken
Brown chicken pieces or pork tenderloin in a skillet. Brush with a mixture of 2 tablespoons apple cider glaze (omit butter) and 1 tablespoon whole-grain mustard. Bake at 425°F. until no longer pink in center (chicken) or internal temperature reaches 140°F. to 145°F. (pork). Serve with remaining apple cider glaze.

Cider-Roasted Roots 
Toss diced peeled root vegetables (carrots, parsnips, celery root, rutabaga and/or turnips) with olive oil, salt and pepper. Bake at 425°F. for 35 to 40 minutes or until almost tender. Toss with 1 to 2 tablespoons apple cider glaze; bake 5 to 10 minutes or until tender and glazed.

Apple Cider Syrup 
Serve warm apple cider glaze (omit salt) with pancakes, waffles or French toast.

Apple-Nut Sundae
Top vanilla ice cream with apple cider glaze (omit salt) and toasted walnuts or pecans. Accompany with sautéed apple slices.

Glossy Baked Apples
Stuff the cavities of 4 firm baking apples with a mixture of 1/3 cup chopped dried fruit, 3 tablespoons chopped walnuts and 3 tablespoons apple cider glaze (omit salt). Place the apples in a baking pan; drizzle with remaining apple cider glaze (about 3 tablespoons). Add 1/4 cup apple cider or water to baking pan. Bake, covered, at 350°F. for 30 minutes. Bake, uncovered, 20 to 30 minutes or until tender, basting several times.