How do you like them apples? 6 unique recipes made with apple cider

Apple cider lends a fresh, fruity touch to rich dishes.  Bring your favourite foods to life with these six unique recipes.

For an autumnal twist on steamed broccoli, use apple cider to make a sauce.

• Sauté 1/2 chopped onion in 15 millilitres (one tablespoon) vegetable oil along with five millilitres (one teaspoon) crumbled, fresh rosemary leaves until soft.
• Add 125 millilitres (1/2 cup) apple cider and boil until the liquid is reduced to a syrup that is about 30 millilitres (two tablespoons) in volume.
• Add the steamed broccoli and toss until heated through. Drizzle with five millilitres (one teaspoon) fresh lemon juice.

• To mix up a sweet glaze for roasted pork chops, stir together 125 millilitres (1/2 cup apple cider), 30 millilitres (two tablespoons) dark rum, 30 millilitres (two tablespoons) packed brown sugar, five millilitres (one teaspoon) ground ginger and one millilitre (1/4 teaspoon) ground allspice.
• Pour over four boneless pork chops and roast at 200°C (400°F) for about 30 minutes. For more flavour, add a few sliced apples and some dried thyme.

• For a cold-weather sauce to accompany roasted chicken, sauté two thinly sliced apples in 10 millilitres (two teaspoons) butter until the apples are soft, about three minutes.
• Add 125 millilitres (1/2 cup) apple cider and 125 millilitres (1/2 cup) chicken broth. Cook until slightly reduced in volume, about 3 minutes.
• Stir in 50 millilitres (1/4 cup) sliced ­scallions and cook one minute more. Serve with the chicken.

• To make apple pot roast, use apple cider as the base liquid. Combine 300 millilitres (1 1/3 cups) apple cider, 175 millilitres (3/4 cup) dry white wine and 75 millilitres (1/3 cup) fresh orange juice as the liquids instead of the broth, wine or other liquids you ordinarily use in your favourite recipe.
• Add four large minced garlic cloves, a cinnamon stick and five millilitres (one teaspoon) dried thyme for more flavour.
• Serve the pot roast with roasted potatoes, turnips, parsnips and carrots.

• To make a marinade and sauce for pork tenderloin, mix together 250 millilitres (one cup) apple cider, 175 millilitres (3/4 cup) beer, 125 millilitres(1/2 cup) chopped onion, 125 millilitres (1/2 cup) chopped fresh apple, 30 millilitres (two tablespoons) vegetable oil, 15 millilitres (one tablespoon) Dijon mustard, five millilitres (one teaspoon) poultry seasoning, two millilitres (1/2 teaspoon) salt and one millilitre (1/4 teaspoon) freshly ground black pepper.
• Add one kilogram (two pounds) of pork tenderloin and marinate in the refrigerator for four to eight hours.
• Grill or broil the pork.
• Meanwhile, boil the marinade for five minutes, adding a little sauerkraut, if you like. The apples will fall apart and thicken the sauce. Serve with the pork.

• To make a quick Asian-inspired sauce for chicken, fish, pork or beef, combine 250 millilitres (one cup) apple cider, 75 millilitres (1/3 cup) hoisin sauce, 10 millilitres (two teaspoons) toasted sesame oil and 1/2 millilitre (1/8 teaspoon) freshly ground black pepper in a small pot.
• Heat over medium heat until the liquid simmers.

As the weather cools and the harvest comes in, a touch of apple cider can provide a unique and tasty addition to your fall recipes.

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