How to cook with Cider

Cooking with Cider couldn’t be more simple!

Love it or hate it, Cider is definitely a drink to cook up a stir with. The perfect alternative to a dry white wine, cider brings out the same fruity flavours but married with the tangy sharpness of a vinegar to liven up any dish. A good slug of a real Cider can’t fail to produce delicious recipes and add the finishing touches to cooking up a storm in the kitchen!

Where to start? Choose the best

If you wouldn’t drink it, don’t cook with it. Commercial ‘white’ ciders are not suitable for cooking. Pick a medium-strength drink, as you don’t want the alcohol content to overpower your cooking. Look for high fruit content and a cider made from read apples- not from concentrate.

How to cook it

Here are some recipe ideas to get those taste buds tingling…

Why not add some Frome Valley Dry Cider to an onion gravy- enjoy with bangers and mash or a traditional Sunday roast.

Or a twist on a classic, a cider inspired moules marinières. Add some Aspall Dry Suffolk Premium Cider to a pan with some smokey bacon and thyme for the perfect combination.

Even when picking a pud we’ve found a fantastic Apple Cider Cake which hits the spot!

Our favourite recipe

Hugh Fearnley- Whittingstall’s Apple Cider Cake

250g self-raising flour
125g cold butter, cubed, plus extra for greasing
125g soft brown sugar
125g sultanas
100ml cider
2 tbsp cider vinegar
1 large cooking apple (such as a bramley), peeled and sliced
Demerara sugar, to finish

Heat the oven to 190C/375F/gas mark 5. Butter a 20cm tin.

Put the flour in a bowl, add the butter and rub in with your fingertips until the mix resembles breadcrumbs. Add the sugar and sultanas. Combine the cider and vinegar, pour into the dry ingredients. Mix lightly until the batter is consistent.

Finally, fold in the slices of apple.

Spoon the cake mix into the prepared tin, smooth it out until reasonably flat and scatter the top generously with demerara sugar.

Bake for 40-45 minutes. Enjoy!

By Anna Johnston

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