An alcoholic drink made from the fermented juice of cider apples, cider can be dry, medium or sweet, still or sparkling and is often called ‘scrumpy’. In the UK, the southwest of England is a main area for cider production. Cider is also drunk in Spain, France, Germany and Austria. There are a growing number of artisanal producers making high quality, traditional cider.
Salt pork belly with split pea purée and sauerkraut
Chicken braised in cider and chorizo
Somerset chicken casserole with sage dumplings
Pork, leek and apricot raised pie with cider and sage jelly
Sautéed caramelised fennel
Pears poached in cardamom, cinnamon and chilli syrup with salted caramel sauce
Parkin with cider and golden syrup sauce
Pumpkin cider cake
Cider and 5-spice bundt cake
Pimms punch
Ginger fizz
Cider in bottles tends to be of higher quality than that sold in cans, and is more suitable for cooking.
Cider is not made for long-term keeping. Follow ‘best by’ dates and store in a cool, dark place.
Cider can be used in cooking and is particularly good with pork, sausages, and poultry. It can also be used as a base for sauces and in soups.
Article by Susan Low
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