CIDER SAUCE
Make and share this Cider Sauce recipe from Food.com.
Provided by Marjie501
Categories Breakfast
Time 7m
Yield 2 cups
Number Of Ingredients 7
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
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
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
Provided by Food Network
Time 20m
Yield about 1 cup
Number Of Ingredients 3
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
Provided by Food Network Kitchen
Categories side-dish
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 7
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
Provided by Marian Burros
Categories condiments, sauces and gravies
Time 5m
Yield 4 servings
Number Of Ingredients 4
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
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
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
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
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
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
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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