Step 1: Place the cider, rum, sugar, cinnamon, cloves, allspice, and hot red pepper flakes in a nonreactive saucepan. Boil over high heat until thick, syrupy, and reduced by half, about 10 minutes, whisking often. Whisk in the butter and salt and pepper to taste. (The glaze should be fruity and sweet, with just a hint of salt to balance the sugar.) Strain the glaze into a heatproof bowl. Use immediately or store in a clean jar in the refrigerator, where it will keep for at least a week.
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Steven Raichlen’s Project Smoke is a production of Maryland Public Television, Barbacoa, Inc., and Resolution Pictures. © 2017 Barbacoa, Inc.