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.
Pork chops with mushrooms in a creamy cider sauce
Rich and Creamy Cider Sauce
Ingredients
- 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
Optional
- 1 tbsp brandy
Instructions
- 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.
Notes
May be used with pork, chicken or, for a vegetarian dish, assorted vegetables.
Longline cream is great for cooking and is cheaper!
Adding some brandy gives a luxurious sauce for special occasions.
Hi – I have been using your rich and creamy cider sauce recipe for a few years now and couldn’t reload it from the Abbots House link. I’m so glad I found this link of yours with new exciting recipes to try.
Could you just please confirm something for me about cream in this recipe. I know the previous recipe had cream but this one doesn’t. That’s fine but I do want to add cream as we really like the original recipe. Could you please confirm the amount of cream you used to include?
Many thanks
Claire
Hi Claire
I am so sorry to be so long in replying.
Also you have very kindly brought to my notice omitting the cream. I have now corrected the recipe and hope you can enjoy.
Sheila