Cider has got a wonderful flavour and is perfect for cooking sweet and savoury dishes. There are many different types, strengths and ranges from dry through to sweet. I tend to keep dry cider for savoury dishes as it gives that little bit of acidity. This sauce can be frozen into portion sized pots so its worth making the full amount though if you have some leftover then adjust the recipe accordingly.
The addition of ginger balances the creaminess and gives it just a bit of heat. For a vegetarian dish use vegetable stock.
Suggestions for cider sauce –
- Grilled pork chop.
- Pan- fried chicken breast.
- Gammon steak.
- Sautéed chicken or pork pieces, add the sauce and apple or pear slices.
- Selection of mushrooms.
- Leek and courgette gratin.
- A different way to make a cauliflower or broccoli cheese.
Rich and Creamy Cider Sauce
- 2 small onions diced
- 4 cloves garlic crushed
- 40 g butter
- 2 tablespoons olive oil
- 1 small piece root ginger chopped finely
- 500 ml cider
- 250 ml chicken stock
- 2 tsp chopped thyme
- 300 ml double cream - I use longlife
- 1 tbsp brandy
- Melt the butter and olive oil together in a pan over a low heat.
- Sweat the onions, garlic and ginger in the oil.
- Add the cider, bring to the boil and simmer until reduced by half.
- Add the chopped thyme and chicken stock and brandy if using and again reduce until you have a thick, creamy consistency.
- Add the cream and heat through.
- You can leave the sauce like this or for a smoother one, simply liquidise or blitz.