APPLE CIDER SAUCE
Provided by Food Network
Time 20m
Yield about 1 cup
Number Of Ingredients 3
Steps:
- Reduce the apple cider in a saucepan over medium-high heat until it's thick and coats the back of a wooden spoon, 10 to 15 minutes. Stir in the cream and salt and cook until it reaches the desired consistency, an additional 2 to 3 minutes.
DOUG'S EASY APPLESAUCE
A simple applesauce using brown sugar and apple cider.
Provided by Doug Matthews
Categories Side Dish Applesauce Recipes
Time 35m
Yield 8
Number Of Ingredients 6
Steps:
- Mix apples, brown sugar, cinnamon, lemon juice, apple cider, and salt together in a large pot over medium-high heat. Bring to a boil, then reduce heat to low and simmer for until apples are soft, about 20 minutes. Use a potato masher while cooking to help break down the apples. Serve warm or cool.
Nutrition Facts : Calories 160.3 calories, Carbohydrate 42.1 g, Fat 0.4 g, Fiber 5.2 g, Protein 0.6 g, SaturatedFat 0.1 g, Sodium 8.1 mg, Sugar 34 g
LEMON CIDER
With a quick wave of your kitchen "wand", you can conjure up a beverage that's ripe with flavor. "I got the idea from my sister, who operates an apple orchard with her husband," reveals Annette Engelbert of Bruce Crossing, Michigan. "She's a wizard when it comes to creating new fruit recipes! You can serve it as a refreshing punch for a party or as a warm during on a chilly fall day."--Annette Engelbert, Bruce Crossing, Michigan
Provided by Taste of Home
Time 5m
Yield 4-1/2 quarts.
Number Of Ingredients 3
Steps:
- In a punch bowl, combine cider and lemonade. Float lemon slices on top. , To serve warm, heat cider and lemonade; garnish individual servings with a cinnamon stick.
Nutrition Facts : Calories 142 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 23mg sodium, Carbohydrate 36g carbohydrate (31g sugars, Fiber 0 fiber), Protein 0 protein.
CIDER MOP
Provided by Food Network Kitchen
Categories main-dish
Time 1h20m
Yield 1 1/2 cups
Number Of Ingredients 15
Steps:
- Melt the butter in a medium saucepan over medium heat. Add the ginger, shallots, and garlic. Cook, stirring frequently, until the vegetables are soft and brown, about 5 minutes. Remove the pan from the heat and carefully add the bourbon. Return the pan to the heat and with a wooden spoon scrape up any of the browned bits that cling to the bottom. Add the cider, jelly, molasses, bay leaf, coriander seeds, peppercorns, and sage. Bring to a boil and reduce until the mixture is syrupy and yields about 1 1¿2 cups, about 1 hour.
- Strain and add lemon juice, salt, and black pepper, to taste.
CIDER BUTTER SAUCE
Provided by Marian Burros
Categories condiments, sauces and gravies
Time 5m
Yield 4 servings
Number Of Ingredients 4
Steps:
- In a small saucepan add the cider, bring to a boil and simmer until reduced to 2/3 cup. Remove from heat.
- Swirl in the butter, and add lemon juice and Calvados. Serve with crepes.
Nutrition Facts : @context http, Calories 130, UnsaturatedFat 3 grams, Carbohydrate 5 grams, Fat 12 grams, Fiber 0 grams, Protein 0 grams, SaturatedFat 7 grams, Sodium 3 milligrams, Sugar 5 grams, TransFat 0 grams
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- In a small bowl, combine the brown sugar with the paprika, salt, garlic and pepper. Rub the seasonings all over the ribs, cover and refrigerate for at least 4 hours or for up to 8 hours.
- Soak the hickory chips in 1 cup of the cider for 30 minutes, then drain. Light a grill and set it up for indirect grilling. If using charcoal, when the fire is medium hot, rake the coals into two piles on opposite sides of the grill. Place a foil drip pan in the center of the grill. If using a gas grill, light the front and rear or outside burners.
- Scatter the wood chips over the charcoal. If using a gas grill, place the chips in the smoker box or on a 12-inch square of foil; fold the foil into a 6-inch square and poke 12 holes in the top. Place the package near the flames and heat until smoking. Cover the grill and adjust the vents until the temperature registers 325°.
- Pour the remaining 1 cup of apple cider into a spray bottle. Spray both sides of the ribs with the cider. Lightly brush the grate with oil. Set the ribs, bone side down, on the grill directly over the drip pan or between the 2 burners of a gas grill. Cover and cook for 35 minutes, spraying the ribs with cider twice. Turn the ribs and add more hot coals to the fire if needed, letting the coals burn uncovered for about 10 minutes. Cover and grill the ribs until very tender, spraying with cider two more times, about 40 minutes longer. Lightly brush both sides of the ribs with the Lemon Barbecue Sauce and move them directly over the fire. Grill until deeply browned, about 2 minutes per side.
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