Cider Sauce Recipes Recipezaar Recipe For Banana

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CIDER SAUCE



Cider Sauce image

Make and share this Cider Sauce recipe from Food.com.

Provided by Marjie501

Categories     Breakfast

Time 7m

Yield 2 cups

Number Of Ingredients 7

1 cup sugar
2 tablespoons cornstarch
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
2 cups apple cider
2 tablespoons lemon juice
1/4 cup oleo or 1/4 cup butter

Steps:

  • Mix sugar, corn starch, cinnamom and nut meg.
  • In sauce pan cook cider and lemon juice until boiling.
  • Add dry ingredients.
  • Boil and stir 2 minutes until thick.
  • Remove from heat and stir in butter.
  • Stir until melted.

CIDER SAUCE



Cider Sauce image

Provided by Laurent Gras

Categories     Sauce     Fruit Juice     Blender     Fruit     Quick & Easy     Apple     Vanilla     Hot Pepper     Fall     Gourmet

Yield Makes about 2 cups

Number Of Ingredients 5

1 vanilla bean, halved lengthwise
1 pound Gala or McIntosh apples
2 cups unfiltered apple cider
1 stick (1/2 cup) unsalted butter, cut into pieces
1 small (1 1/2- to 2-inch) dried chile (preferably Thai)

Steps:

  • Scrape seeds from vanilla bean with a sharp knife into a 2- to 3-quart heavy saucepan. Quarter apples (do not peel or core) and add to vanilla seeds along with pod and remaining ingredients. Simmer, uncovered, 1 hour.
  • Pour sauce through a fine-mesh sieve into a blender (do not press on solids) and blend until emulsified (use caution when blending hot liquids). Serve immediately.

APPLE CIDER SAUCE



Apple Cider Sauce image

Provided by Food Network

Time 20m

Yield about 1 cup

Number Of Ingredients 3

2 cups apple cider
6 tablespoons heavy cream
Pinch kosher salt

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.

JELLIED CRANBERRY SAUCE WITH HARD CIDER



Jellied Cranberry Sauce with Hard Cider image

Provided by Food Network Kitchen

Categories     side-dish

Time 1h

Yield 6 to 8 servings

Number Of Ingredients 7

1 12-ounce bottle hard cider
1 1/2 cups sugar
1 Granny Smith apple, cored and quartered
1 teaspoon allspice berries
1/2 teaspoon black peppercorns
Kosher salt
1 pound cranberries, thawed if frozen

Steps:

  • Combine the cider, sugar, apple, allspice berries, peppercorns and 1/2 teaspoon salt in a medium saucepan over medium-high heat. Bring to a boil and cook, stirring once, until the apple starts to fall apart and the liquid is syrupy, 20 to 25 minutes.
  • Add the cranberries and cook, stirring and skimming the foam off the top until the berries burst, 6 to 8 minutes. Let cool slightly, then transfer to a blender and puree until almost smooth.
  • Strain through a medium-mesh sieve into a bowl, pressing on the solids; smooth the top. Let cool 30 minutes, then cover and refrigerate until set, at least 2 hours.

CIDER BUTTER SAUCE



Cider Butter Sauce image

Provided by Marian Burros

Categories     condiments, sauces and gravies

Time 5m

Yield 4 servings

Number Of Ingredients 4

3/4 cup sweet apple cider
4 tablespoons butter at room temperature
1 teaspoon lemon juice
1 tablespoon Calvados

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

BANANA KETCHUP



Banana Ketchup image

Make and share this Banana Ketchup recipe from Food.com.

Provided by Millereg

Categories     Sauces

Time 2h20m

Yield 3 cups, approximately, 48 serving(s)

Number Of Ingredients 17

2 ounces sultanas
3 ounces onions, coarsely chopped
2 -3 cloves garlic (big, fat ones)
3 fluid ounces tomato paste
1 1/3 cups cider vinegar or 1 1/3 cups malt vinegar
4 bananas, very large and extremely ripe and cut into chunks
3 -4 cups water
1/2 cup packed dark brown sugar
1 1/2 teaspoons salt
1/2 teaspoon cayenne pepper
2 fluid ounces golden syrup or 2 fluid ounces light corn syrup
2 teaspoons ground allspice
3/4 teaspoon ground cinnamon
3/4 teaspoon nutmeg, freshly grated if possible
1/2 teaspoon freshly ground black pepper
1/4 teaspoon ground cloves
2 tablespoons dark rum

Steps:

  • Combine the raisins, onions, garlic, tomato paste and 1/3 cup vinegar in the container of a food processor; process the mixture until smooth, and then transfer the mixture to a large, heavy saucepan.
  • Add the banana chunks and another 1/3 cup vinegar to the food processor container; process the mixture until smooth and then transfer the banana mixture to the saucepan.
  • Add the remaining 2/3 cup vinegar, 3 cups water, brown sugar, salt and cayenne pepper.
  • Bring the mixture in the saucepan to a boil over medium-high heat, stirring frequently.
  • Reduce the heat to low and cook the ketchup, uncovered, stirring occasionally, for 1¼ hours.
  • If the ketchup threatens to stick to the bottom of the pan at any point, add some of the remaining water, up to 1 cup.
  • Add the corn syrup, allspice, cinnamon, nutmeg, pepper and cloves to the ketchup.
  • Cook the ketchup over medium-low heat, stirring frequently, for 15 minutes longer, or until it is thick enough to coat a metal spoon.
  • Stir in the rum.
  • Remove the ketchup from the heat and let it cool a few minutes.
  • Force the ketchup through a fine sieve to strain it, pressing down hard on the solids.
  • Remove the ketchup from the heat and let it cool to room temperature.
  • Store covered, in the refrigerator, for up to 1 month.

HAM IN CIDER SAUCE



Ham in Cider Sauce image

If you don't want the hassle of making a whole ham, prepare these tasty ham steaks instead. I like to serve these with scalloped potatoes.-Deborah Maki, Kamloops, British Columbia

Provided by Taste of Home

Categories     Dinner

Time 1h

Yield 8 servings.

Number Of Ingredients 7

1 tablespoon whole cloves
2 boneless fully cooked ham steaks (1 inch thick and 1 pound each)
2 tablespoons brown sugar
1/4 cup butter, cubed
1/4 cup all-purpose flour
2-1/2 cups apple cider or juice
1/3 cup raisins

Steps:

  • Insert cloves into edges of ham steaks; rub steaks with brown sugar. Place in a greased 13-in. x 9-in. baking dish., Bake, uncovered, at 400° for 20 minutes. Meanwhile, in a large saucepan, melt butter over medium heat; stir in flour until smooth. Gradually stir in apple cider and raisins. Bring to a boil; cook and stir for 2 minutes or until thickened. Pour over ham steaks. Bake, uncovered, 15-20 minutes longer or until heated through. Discard cloves before serving.

Nutrition Facts : Calories 317 calories, Fat 15g fat (7g saturated fat), Cholesterol 75mg cholesterol, Sodium 1499mg sodium, Carbohydrate 23g carbohydrate (15g sugars, Fiber 0 fiber), Protein 21g protein.

CIDER-CARAMEL SAUCE



Cider-Caramel Sauce image

Categories     Sauce     Dairy     Dessert     Apple     Vanilla     Winter     Bon Appétit     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 1 1/2 cups

Number Of Ingredients 4

4 cups apple cider
1 vanilla bean, split lengthwise
1/2 cup (packed) dark brown sugar
1/4 cup (1/2 stick) unsalted butter

Steps:

  • Place cider in heavy large skillet. Scrape in seeds from vanilla bean; add bean. Boil cider mixture until reduced to 2 cups, about 15 minutes. Add sugar and butter. Cook until sauce thickens slightly and is reduced to 1 1/2 cups, stirring occasionally, about 6 minutes longer. (Can be made 3 days ahead. Transfer to small bowl. Cover; chill. Remove vanilla bean before using.)

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