Best Apple Cider Cream Sauce Recipes

Roast Pork Tenderloin With Apple Cider Cream Sauce image

Provided by mykidslightmylife

Categories Pork

Time 50m

Yield 4 serving(s)

Number Of Ingredients 6

1 (1 lb) pork tenderloin (about 1 pound)
1 cup apple cider or 1 cup apple juice
1/2 cup heavy cream
2 tablespoons cold butter
1 tablespoon brown sugar (optional)
salt & pepper

Steps:

Preheat oven to 450 degrees. Salt and pepper the pork. Spray a baking pan with nonstick spray and place the pork in it. Bake for 20 minutes, or until a meat thermometer registers 155 to 160 degrees. Remove from oven and place pork on a cutting board.
Pour the apple cider in the baking pan and scrape any brown bits from the bottom. Put the pan on the stove over medium-high heat (or pour the pan drippings and cider into a skillet). Stirring occasionally, let the cider boil until it is reduced to 1/4 cup. It will be quite dark.
Add cream & brown sugar and boil 5 minutes, or until very thick. Remove from heat. Add 1 tablespoon butter and beat vigorously as it melts. Add the second tablespoon and beat until it melts. To serve the pork, slice thinly and drizzle with sauce. Pass extra sauce in a gravy boat, if desired.

Nutrition Facts : Calories 290.2, Fat 20.8, SaturatedFat 11.8, Cholesterol 129.7, Sodium 129.4, Carbohydrate 1, Protein 24.1

Apple and Caraway Tartlets with Cinnamon-Clove Ice Cream and Cider-Caramel Sauce image

Yield Makes 6 tartlets

Number Of Ingredients 14

Crust:
1 1/2 cups all purpose flour
3 tablespoons sugar
1 teaspoon caraway seeds
1/2 teaspoon salt
1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch pieces
5 teaspoons (or more) ice water
Filling:
Cider-Caramel Sauce
2 1/2 pounds medium Granny Smith apples (about 7), peeled, halved, cored, each half cut into 4 wedges
1/2 teaspoon ground cinnamon
Cinnamon-Clove Ice Cream or vanilla ice cream
Clusters of red grapes (optional)
Fresh mint (optional)

Steps:

For crust:
Blend flour, sugar, caraway and salt in processor. Add butter and process, using on/off turns, until butter is cut into pea-size pieces. Add 5 teaspoons ice water. Blend until moist clumps form, adding more ice water by teaspoonfuls if dough is dry. Gather dough into ball; flatten into disk. Cut into 6 equal pieces. Press each piece of dough into 4 1/2-inch-diameter tartlet pan with 3/4-inch-high sides and removable bottom. (Can be made 1 day ahead. Cover each crust; chill.)
For filling:
Place 3/4 cup Cider-Caramel Sauce in heavy large skillet. Add apples and cinnamon. Cook over high heat until apples are crisp-tender, about 8 minutes. Cool filling completely.
Place rack at lowest position in oven; preheat to 375°F Divide filling among crusts, overlapping apples, if desired. Place tartlets on oven rack; bake until apples are tender and crust is brown at edges, about 40 minutes. Transfer to rack; cool 30 minutes. Push up pan bottoms, releasing tartlets. (Can be made 8 hours ahead. Let stand at room temperature.)
Rewarm remaining sauce in small saucepan. Place tartlets on plates. Top with ice cream and some warm sauce. Garnish with grapes and mint, if desired.

Apple Cider Cream Sauce image

Provided by Lennie

Categories Sauces

Time 35m

Yield 6 serving(s)

Number Of Ingredients 5

2 cups sweet apple cider (nonalcoholic)
2 tablespoons Dijon mustard
2 cups whipping cream (heavy)
1 pinch cayenne pepper
salt & freshly ground black pepper

Steps:

In a saucepan over medium-high heat, bring the cider to a boil and let boil until it's reduced down to 1/2 cup.
Now whisk in the mustard and cream; season with cayenne, salt, and pepper.
Continue boiling until this mixture reduces down to 1/2 cup.
Remove from heat and keep warm until ready to serve.
You could prepare this in advance and reheat gently when it's needed.
I have made this sauce only once--I don't know why I haven't made it since--and I was impatient and did not let it reduce the second time all the way down to 1/2 cup; it was still rich, luscious and very, very yummy.

Pound Cake with Vanilla Ice Cream and Apple Cider Sauce image

Yield Makes 4 servings

Number Of Ingredients 8

3 cups apple cider
1 cup whipping cream
2 tablespoons (1/4 stick) unsalted butter, cut into small pieces
1/4 teaspoon vanilla extract
2 drops lemon extract
4 slices purchased pound cake
1 pint vanilla ice cream
1/2 cup walnuts, toasted, chopped

Steps:

Boil apple cider in large skillet until reduced to 1/2 cup, about 18 minutes. Add cream; boil until slightly thickened, about 2 minutes. Transfer to bowl. Whisk in butter and both extracts. Cool slightly, then chill until cold, at least 1 hour. (Can be made 1 day ahead. Keep chilled.)
Place 1 slice of cake on each plate. Top each with ice cream, sauce and nuts.