Hard apple cider is not just a refreshing beverage; it can also be a fantastic ingredient in both sweet and savory recipes. With its unique flavor profile, Angry Orchard Hard Apple Cider adds a delightful twist to your culinary creations. Whether you’re craving something sweet or looking to add a touch of complexity to your savory dishes, these recipes will showcase the versatility of Angry Orchard Hard Apple Cider. Get ready to tantalize your taste buds with a range of mouthwatering treats!
1. Angry Orchard Crisp Apple BBQ Sauce recipe
Yields approximately 5 cups
- 2 tablespoons butter
- 1 large white onion, chopped
- 2 cloves garlic, chopped
- 1 bay leaf
- 1 tablespoon paprika
- 1/2 teaspoon cayenne
- 2 bottles Angry Orchard Crisp Apple Cider
- 1 can (28 ounces) tomato puree
- 1 lemon, zest, and juice
- 2 ounces molasses
- 2 ounces Worcestershire sauce
- 4 ounces of ketchup salt and
- pepper, to taste
Notes from Chef Andrew: Including both reduced and regular Angry Orchard Crisp Cider helps provide both a slight acidity and general sweetness (respectively) to a solid tomato-based barbecue sauce. There are very few things that this sauce will not work with, and. as long as the weather’s warm, this should be a staple in the fridge of any Angry Orchard enthusiast.
- Melt the butter in a heavy-sided pan. Add the onion and garlic and cook over a medium heat until tender.
- Add bay leaf, paprika, and cayenne, and cook for 30 seconds, stirring continuously.
- Add 1 bottle of Angry Orchard Crisp Apple Cider, increase heat to high, and cook, stirring occasionally, until the liquid is nearly gone.
- Add remaining ingredients, bring to a simmer, then reduce heat to low and cook, stirring occasionally, for 1 hour, or until sauce has thickened slightly.
- Season with salt and pepper and chill, or baste over grilled meats.
2. Grilled corn salad with Angry Orchard Apple Ginger dressing
Ginger notes from the Angry Orchard Apple Ginger pair surprisingly well with the roasted corn and torn fresh basil. The red onion brings brightness to it, and the effervescence of a vinaigrette made with ginger cider helps to keep flavors fresh.
- 4 ears of corn, shucked
- 1 cup cherry tomatoes, halved
- 1/4 cup thinly sliced red onion
- 1 cup baby arugula
- 1/4 cup basil leaves, torn
- Zest of 1 lemon
- 1/4 cup Angry Orchard Apple Ginger Cider
- 6 tablespoons olive oil
- Salt and pepper, to taste
- Preheat the grill.
- Rub corn with 2 tablespoons of olive oil. Grill until lightly charred. Set aside to cool slightly.
- When cool enough to handle, cut corn off the cob.
- Add to a bowl with onion, arugula, and basil leaves.
- In a small bowl, whisk together lemon zest, cider, and remaining olive oil.
- Dress salad, season with salt and pepper, and serve immediately.
3. Cider can chicken recipe
- 1 (3-4 pound) roasting chicken
- 2 cans Angry Orchard Crisp Apple Cider, room temperature
- 2 tablespoons kosher salt
- 1 tablespoon sugar
- 2 tablespoons chopped fresh herbs
- 3 cloves garlic, finely chopped
- 2 ounces olive oil
- Pepper, to taste
- The day before, brine the chicken: Dissolve 1 tablespoon kosher salt and 1 tablespoon sugar in one can of Angry Orchard Crisp Apple Cider. Mix in 1 tablespoon of chopped herbs and 1 clove of chopped garlic. Submerge the chicken in brine overnight, adding water (or cider) if necessary.
- Preheat oven to 300 degrees F, or light a grill and set to low heat.
- Remove chicken from the brine, rinse thoroughly, and pat dry.
- In a small bowl, whisk together 4 ounces of Angry Orchard Crisp Apple Cider, remaining herbs (whatever you can get your hands on, thyme, sage, and rosemary are good options), remaining garlic, and olive oil.
- Rub dressing all over chicken and season liberally with remaining salt and pepper.
- Stand the chicken straight up and nestle firmly on top of the can; the chicken should remain vertical.
- Place chicken in a wide roasting pan or directly on the grill, and cook until the juices run clear and the chicken is cooked through about 30-40 minutes. Cooking times will vary based on heat and method.
- Remove chicken from the oven and let rest for 10 minutes. Carefully remove the can of cider, and serve.
Gingerbread cookies are a quintessential part of the holiday season, and the apple tones help round out the sharp ginger flavor. The cookies are great on their own, but the frosting adds a different texture to it all.
Makes approximately 2 dozen cookies
- 2 cups all-purpose flour
- 2 teaspoons ground ginger
- 1/2 teaspoon cinnamon
- 1/4 teaspoon fine salt
- 1 teaspoon baking soda
- 3/4 cups butter, at room temperature
- 1 cup white sugar
- 1 egg
- 1 ounce Angry Orchard Apple Ginger Cider
- 2 ounces molasses
- Preheat oven to 350 degrees F.
- Sift together flour, ginger, cinnamon, salt, and baking soda. Set aside.
- In a mixer, cream butter, and sugar until light and fluffy. Add in egg, cider, and molasses, and beat to combine.
- Gradually beat in the dry mixture until the dough comes together.
- Roll dough into ping-pong size balls and bake on greased baking sheet. Bake for 10 minutes.
- Remove from oven and let cool.
- 4 ounces Angry Orchard Apple-Ginger Cider
- 2 ounces butter
- 2 cups confectioners’ sugar
- Pinch of fine salt
- In a saucepan, reduce the cider by half. Let cool.
- Melt butter, place in a mixing bowl, and mix in confectioners’ sugar, cider, and salt.
- As the frosting sets and thickens, continue to whisk and/or add a few drops more cider to maintain consistency.
- Frost cookies with homemade frosting.