Ingredient Spotlight: Apple Cider

We've been guzzling apple cider by the gallon since it started appearing in markets a few weeks ago. Now that our by-the-glass consumption has slowed down somewhat, we're starting to think about other ways we can use fresh cider in our cooking. Any ideas?

In baking, we can substitute apple cider for some or all of the liquid, and then reduce the amount of sugar to balance the sweetness of the cider, if necessary. Cider will add a subtle tart flavor to quickbreads, scones, and even cookies. And homemade cider donuts, of course!

On the savory side, we're thinking of using cider to deglaze pans or add a snappy finish to a sauce. And think how great pork chops would be if we marinated them in some cider for a few hours! We can also whisk cider into a vinaigrette to make a tangy dressing for fall salads.

How do you use cider in your cooking?

(Image: Flickr member dipfan licensed under Creative Commons)

Comments (21)

Boiled cider is an ingredient in some really good baked things. King Arthur Flour has a bunch of recipes that call for it. (They sell it, bottled, but I boil my own.)

posted by Joan A. on October 2nd 2009 at 8:48am
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What's the difference between cider and brown apple juice?

posted by lillies on October 2nd 2009 at 8:54am
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I found a recipe for a really good pork, sweet potato & apple stew that uses cider. Delicious!

posted by kestrel127 on October 2nd 2009 at 9:01am
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I don't cook with it too much but I love it hot with bourbon on a cold night (or on an evening walk...).

posted by Squirrely on October 2nd 2009 at 9:12am
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I always add some cider when basting turkey. (Picked it up from a friend whose family bastes their turkeys exclusively with ginger ale.)

posted by tariqata on October 2nd 2009 at 9:17am
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Made a vinaigrette last night with apple cider. It was glorious.

posted by purdygirl on October 2nd 2009 at 9:21am
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reduce cider and white wine to serve over fried polenta (salmon optional). dead simple.

posted by nico_forgot on October 2nd 2009 at 9:26am
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and i have to add firm support of bourbon and cider!

posted by nico_forgot on October 2nd 2009 at 9:26am
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Gourmet featured a beautiful Cider Spice Cake a few years ago. The buttercream is made by thickening apple cider with cornstarch and beating in butter. Delicious!

posted by Dana V on October 2nd 2009 at 9:39am
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I use cider as the liquid when I make apple butter.

posted by sjbreeze on October 2nd 2009 at 10:14am
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As a flavor in pecan pie :)

posted by austinpeahen on October 2nd 2009 at 10:18am
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Similar to the Cider Spice Cake, I've made Apple Cider Cupcakes that are delicious as well as a Bourbon Pecan glazed salmon with apple cider in the marinade.

posted by sweettooth101 on October 2nd 2009 at 11:40am
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I make a Vermont Chicken dish that coats chicken breast in cornmeal and gets baked and basted with a cider/maple syrup sauce.

posted by Laucus116 on October 2nd 2009 at 2:47pm
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Take about a cup of apple cider and a few scoops of ice cream to make an apple cider shake. It's delicious!

posted by adgrove on October 2nd 2009 at 4:05pm
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Yes! Stonewalls (bourbon & cider)! I prefer mine ice-cold with some lemon.

posted by fizzyizzy on October 2nd 2009 at 4:49pm
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I like to use cider to gently poach fruit like apples, figs, plums, etc. It's a little too strong for pears, but it gives a nice sweetness without having to add too much sugar. The poached fruit is fantastic over ice cream or plain vanilla or yellow cake.

Cider would also be lovely in a fruit chutney for pork, turkey, or wild game.

Cider-spiked caramel would be another delicious topping.

And, of course, there is always my personal favorite: hot cider spiked with butter schnapps. Mmmm....

posted by vintagejenta on October 2nd 2009 at 7:44pm
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I recently made a cider reduction, then mixed it with a little cream for a tart sauce to pour over pumpkin cinnamon rolls.

posted by rkosick on October 3rd 2009 at 8:20am
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This cider cake from Food and Wine is delicious (and has a bourbon cider sauce in and on it).

http://www.foodandwine.com/recipes/warm-apple-cider-cake-with-pumpkin-seed-brittle

I have a lot of cider frozen from the batch we made last year, so I am thinking of making some cider ice cream:

http://www.seriouseats.com/recipes/2008/08/apple-cider-ice-cream-recipe-fall.html

And I keep thinking it would be great in a braise -- pork or chicken? -- but haven't tried it yet.

posted by amyeliz on October 3rd 2009 at 9:29am
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I think it would be a delicious stand in for wine when deglazing a pan to make a quick sauce, especially with pork!

posted by emilypdx on October 4th 2009 at 4:30pm
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I make a pork loin roast, with garlic, rosemary and apples, basting the whole thing with cider while it roasts. MMMMMMMMM.

posted by sara jane on October 5th 2009 at 10:53am
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Oh, I miss fresh-pressed cider! I'm literally salivating right now. (The only cider I see around here is hard cider.)

Drink a glass for me!

posted by muse2323 on October 7th 2009 at 10:23pm
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