A New York Cider Country Recipe Tip

Cooking with Cider

When cooking with cider, you can generally substitute cider for the water used in many recipes for a new and different, sweet flavor such as rice or baked products like breads, muffins and rolls.

CIDER SYRUP
To make a cider syrup, boil or reduce down to a thicker syrup consistency. This will further concentrate the sugar and flavor.

Substitute this for some of the sugar, water or milk that you would add to recipes to give a unique flavor. Plan on reducing by a 4 to 1 ratio, or a gallon down to one quart by slowly simmering it on the stove.

BAKING
When baking a cake, replace some of the water in the batter with the cider syrup to give the cake a rich caramelized flavor.

Baked apples are best when cider is substituted for water.

SOUPS
Onion and split pea soup work well with cider in place of stock or water.

APPLESAUCE
To add more apple flavor to your homemade applesauce, use cider in place of water.

GRAVY
Substitute half the stock or water with hard or sweet cider for superior gravy flavor.

ONIONS
Sautee onions in cider for a nice, sweet flavor.

VEGETABLES
Cook carrots, corn and lima beans in cider instead of water.

STUFFING
Use cider in place of water for added taste.

BASTING
For great flavor, use sweet or hard cider for basting turkey, pork roasts and chicken.

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