We asked people to send us their cider recipes. Here are a few for you to try out.
Cider Ice Cream
1 large Bramley apple
½ pint of cider
½ pint of syrup
Juice of 1 large lemon
To make sugar syrup:2lb sugar
1 pint water
Place the sugar and water in a strong saucepan and allow the sugar to dissolve over gentle heat. Do not stir. When the sugar has dissolved, gently boil the mixture for 10 minutes or so.
If you have a cookery thermometer the temperature should be 220° F. Remove scum as it rises, strain, cool and store.
Makes 1 pint and takes about 30 minutes.
To make the ice cream
Peel, core and slice the apple. Cook in a covered saucepan with 1 tablespoon of water. Pass the cooked apple through a nylon sieve and add all other ingredients.
Chill and freeze
Makes 6 helpings and takes about 2½ hours
From an old Mrs Beeton's cookbook
Chicken in cider
When we asked people for their favourite cider recipes many of them were for chicken. Try this one:
Melt a little butter in a pan.
Add 1 tsp. cinnamon and fry.
Add chicken breasts/pieces and brown them.
Add in a good slurp of cider to cover the chicken.
Method:Put the lid on and cook in the oven for about 25 mins
Take the chicken out of the liquid and keep it warm on a plate while you make a sauce with the cider and juices in the pan.
Mix 1tbs water with 1 tsp. cornflower to make a thick paste; stir it into the liquid and heat it gently on the hob. Stir in some cream too.
In this cider recipe none of the quantities are crucial so I haven't given measurements - apart from the cornflour* of course, which could give you, cement instead of sauce if you're not careful. Anne from Lambourn
*Cornstarch in North America
Here is a really, really easy cider recipe!
You put chicken pieces into a slow cooker, add about 3 inches of cider and cook for 6 hours. That's it. Yummmmm Helen
Helen, I think that you take the record for the shortest and easiest cider recipe on this page!
I hope you like this next one using pheasant it’s a variation on the previous one
A slightly more up market cider recipe uses pheasant instead of chicken.
One ovenproof casserole with lid
1 brace of pheasants, hung, plucked etc
1 lb. onions, peeled and diced
1 lb. cooking apples peeled, cored and sliced
1/2 - 1 pint dry cider (approximately), as are all other ingredients
Butter or oil for frying onions,
2+ cloves of garlic, depending on how much you like garlic, but it won't be obvious in the finished dish.
Method:Fry onions till soft, not brown, set aside, make a bed with the apples, place pheasant on top, cover with garlic, onions, salt and pepper, cider to cover pheasant, cover with lid. Cook as for casserole, i.e. gas mark 8 for 20 mins, then gas 2 for a couple of hours, again timing approx.
When finished, remove pheasants from casserole, keep warm, mash contents of casserole with potato masher and reduce the sauce, which you serve separately. The breasts are the best bit; legs are very stringy.
I used to put the casserole dish on the bottom of the oven about and hour or so before serving and cook jacket potatoes at gas 5 for about and hour to serve with. It used to be a useful dinner party dish as you can multiply it. Enjoy.
I think it came from a freezer cookery book by the late Marika Hanbury-Tenson about 30+ years ago.Lynda in Tadcaster
If you have a cider recipe please use the form below to tell us
Cider apple sauce
Apple sauce is the traditional accompaniment to roast pork. This cider recipe comes from The Ultimate Book of Mouth-Watering Apple recipes [available from East Devon Guide by using the contact form] and makes a delicious alternative to plain apple sauce:
4 pints of cider
Enough pared and quartered apples to fill a large pan
Cinnamon to taste
Method: Boil four pints of new cider until it is reduced to two pints; then put into it enough pared and quartered apples to fill the stewpan.
Allow to stew gently over a moderate heat for about four hours; add cinnamon if liked. This sauce is very fine with almost any kind of meat.
In the unlikely event there's any left over after dinner, store in an airtight jar in the fridge and use within a few days.
Normandy Apple and Cider Chicken
In this cider recipe the apples and cider go particularly well with the smoked bacon. It has a lovely creamy taste….why not give it a try? Difficulty Rating: ModerateServes: 44 chicken breasts on the bone
2 tbsp plain white flour
200g button onions
4 oz smoked bacon, cut into strips
150 ml dry cider
2 tbsp olive oil
150 ml chicken stock
1 bay leaf
4 apples, cored and cut into quarters
1 oz butter
225g button mushrooms
½ tsp Dijon mustard
75ml crème fraiche
20g fresh parsley, chopped
Salt and Pepper
Place the flour, salt and pepper in a shallow dish and combine. Coat each of the chicken breasts in the flour.
Place the onions in a bowl of boiling water and set aside for 15 min. (This will allow the onions to soften slightly and for some of the acidic taste to reduce).
Add the oil to the pan and add the chicken breasts, cook on all sides until well browned.
Remove the chicken and set aside in a warm place whilst you sauté the onions and bacon together in the pan. When the onions have softened and the bacon has crisped up.
Increase the heat and add the cider, chicken stock and bay leaf.
Turn down the heat to a simmer and cover the pan with a lid. Cook for 20 min before adding the mushrooms to the pan and cook for a further 15 min.
Whilst this is cooking, place the butter in a non stick pan over a gentle heat. Place the apple pieces in the foaming butter and cook gently for about 8 min, until the apples have softened without falling apart.
Now check the chicken, if cooked, add the crème fraiche, mustard, salt and pepper. Stir in thoroughly over a low heat. Place up the chicken breasts with the sauce over the top and some slices of apple on the side. Sprinkle the parsley over the top and serve. Return to cider page from cider recipes