All posts in: Cider Recipes

Why not use some of your apples to make this delicious chutney? Great with bread, cheese and cider!  (a BBC Food Recipe)


225g (8oz) onions, chopped
900g (2lb) apples, cored and chopped
110g (4oz) sultanas, raisins or chopped dates
15g (½oz) ground coriander
15g (½oz) paprika
15g (½oz) mixed spice
15g (½oz) salt
340g (2oz) granulated sugar
425ml (¾ pint) malt vinegar


1. Put all the ingredients into a preserving pan. Slowly bring to the boil until the sugar has dissolved.
2. Simmer for 1½-2 hours, stirring from time to time to stop the chutney sticking to the pan.
3. When it is very thick and you can draw a wooden spoon across the base of the pan so that it leaves a channel behind it that does not immediately fill with liquid, the chutney is then ready.
4. Put into sterilised jars, seal and cool.
5. The chutney is best stored in a cool, dark cupboard for two to three months before eating (if you can wait that long!)


  • 1 large Bramley apple
  • ½ pint of cider
  • ½ pint of sugar syrup
  • Juice of 1 large lemon
  • 2lb sugar
  • 1 pint water

To make sugar syrup:
Place the sugar and water in a strong saucepan and allow the sugar to dissolve over gentle heat. Do not stir. When the sugar has dissolved, gently boil the mixture for 10 minutes or so.

If you have a cookery thermometer the temperature should be 220° F. Remove scum as it rises, strain, cool and store.

Makes 1 pint and takes about 30 minutes.

To make the ice cream:

Peel, core and slice the apple. Cook in a covered saucepan with 1 tablespoon of water. Pass the cooked apple through a nylon sieve and add all other ingredients.

Chill and freeze

Makes 6 helpings and takes about 2½ hours

From an old Mrs Beeton’s cookbook

Forget the original Pimm’s that is enjoyed at all the finest sporting events across the UK.

I spotted this recipe in the Mendip Times during a recent visit to Somerset. A Mendip version of recipe created by John the Chef from Fernhill Farm.


We haven’t made it yet, but if you do please let us know what you think of it!

Braeburn apples are a refreshing combination of sharp and sweet. To get the most out of their full flavour we suggest serving them as a desert.


  • 80g dried mixed exotic fruit
  • 55ml brandy
  • 30g light brown sugar
  • 1/2tsp mixed spice
  • 100g butter
  • 6 braeburn apples – cored
  • 200g greek yoghurt – to serve


  1. Heat oven to 2150’c. Place the exotic fruit and brandy in a bowl and leave to soak overnight. After soaking add sugar, spices and butter
  2. Spoon the fruit mixture into the holes of the cored apples, pressing in to fill well, spread some more butter over the apples.
  3. Place the stuffed apples into an ovenproof dish, cover with foil and bake for 40 mins in over. Remove the foil and bake for 15 mins further, until the apples are soft, but not collapsing.
  4. Place onto place and serve with yoghurt.

Serves 6

chowderThis is a recipe that I learnt of recently whilst visiting Stowe, a ski area of Vermont, and this dish will certainly warm you up after a day on the slopes.


  • 2 pints of chicken stock
  • 1 pint of cider or apple juice
  • 340 g potatoes
  • 2 tbsp vegetable oil
  • 1 small onion, chopped
  • 1 tsp smoked paprika
  • 1 chorizo, sliced
  • 1 tsp majoram
  • 1 tsp salt
  • black pepper to taste
  • 100 ml double cream
  • 1 kg of potatoes


Simmer peeled potatoes and chicken stock together with the cider until chicken is tender. Puree in blender.

Slow roast sausage, chill, then blend in food processor, not too fine. Add sausage to soup mixture.

Sweat onion in veg oil until tranlucent. Add paprika and and stir for a further 3 minutes. Add to soup mixture.

Add cream to soup mixture.

Simmer 1kg of diced potato in salted water until tender. Drain and rinse and add to soup mixture.

Serve with crusty bread.

Serves 4 – 6 people

This recipe uses cider as part of a delicious French Canadian – Québécois drink. That can be enjoyed any time of the year.


  • 750ml Cider
  • 500 ml orange juice
  • 500 ml cranberry juice
  • 250ml lemon juice
  • 125ml apple brandy or similar
  • 2 teaspoons sugar to taste
  • 1 orange sliced and diced
  • 1 lemon sliced and diced


Blend the ingredients all together in a large mixing bowl or jug, and serve with ice cubes. Salut!