in these colder months we have not only be enjoying the warming sensation of the mulled cider and the ability to change the flavor in accordance with one’s own taste, be it the slightly sweeter variety in the form of adding a shot of the lovely “Apple Port” like product Pomona og a sharper fresher variety in the form of a good Gin, or for the New Year health kick  option just add a piece of Ginger. We found this lovely Winter warmer among the recipes mailed to us by our enthusiastic cider fans which we thought we would share with you:

 Cider Berry Bunch

2 dl Redwine

2 tbsp. cranberry juice

1 Cinnamon stick

2 tsp. crenulated sugar

75cl Kingston Black ( Burrow Hill Farmhouse) Cider

 Simmer wine, cranberry juice, cinnamon stick and sugar until the sugar has dissolved. Add the cider an heat carefully – do not boil. Serve with the cinnamon stick and a Candice sugar stick for the slightly sweeter taste..

 But cider is so much more than just a great drink either warm and cold,  it is also a great companion in food where the slightly sweeter one such as Cox’s (Thatchers) is ideal accompanied to Pork dishes and Somerset Draught (Sheppy’s) give a good dry taste to a lovely sauce when used in conjunction with Mussels. Why not try Kingston Black or Burrow  Hill Farmhouse cider  with Game as this underlines the flavor of the meat nicely, or simply try your own combinations. We have had many recipes sent to us from people using our products in truly great dishes, in particular this one from Christina which we thought we would share with you;

Farseret vildsvineryg med abrikoser og pinjekerner        

•2 kg vildsvineryg

•1 stort æble, skrællet og skåret i små terninger      •1 tsk. Sukker             •1 tsk. citronsaft

•125 ml tørrede abrikoser, finthakkede •75 ml pinjekerner, finthakkede   •300 ml æble cider

•½ tsk. tørret salvie     •½ tsk. tørret timian     •Salt og peber   •125 ml hønsebouillon eller fond

•1 tsk. rød vineddike    •1 spsk. maizena

4-6 personer                   Fremgangsmåde:

Med en skarp kniv skæres en lomme, hvor kødet er tykkest, på langs af den halve ryg. Hvis der bruges en dobbelt (hel) ryg, skæres én lomme så tæt på rygbenet som muligt.

Farsen røres sammen af æble, sukker, citronsaft, abrikoser, pinjekerner, 50 ml æble cider, salvie og timian. Lommen drysses indvendigt med salt og peber og farsen fyldes i. Luk lommen med bomuldssnor og/eller kødnåle.

Ryggen lægges på en rist i en lille bradepande og drysses med salt og peber. Steges i ovn ved 160°, ca. 20 minutter for hver 500 g, eller til et stegetermometer viser 70°.

Tages ud af ovnen og hviler tildækket (m. alufolie) i 10 minutter, før der skæres for.

Stegeskyen sies over i en gryde, evt. fedt skummes af og resten af æble cideren, bouillon/fond og vineddike hældes i. Koges op, og maizena – rørt ud i 2 spsk. koldt vand – røres i. Koges ind til passende konsistens.

Look at these tasty photos she took:  

ENJOY…….