Best Cider Lemon Sauce Recipes

Cider Mop image

Provided by Food Network Kitchen

Time 1h20m

Yield 1 1/2 cups

Number Of Ingredients 15

1 tablespoon unsalted butter
2 tablespoons finely grated peeled fresh ginger
2 shallots, peeled and sliced
6 cloves garlic, peeled and smashed
1 1/2 cups bourbon
1 quart sweet apple cider
1 cup apple jelly
1/4 cup dark molasses
1 bay leaf
2 teaspoons coriander seeds
1/2 teaspoon black peppercorns
2 sprigs fresh sage or 1 teaspoon dried sage
2 tablespoons lemon juice
1/2 teaspoon kosher salt
Freshly ground black pepper

Steps:

Melt the butter in a medium saucepan over medium heat. Add the ginger, shallots, and garlic. Cook, stirring frequently, until the vegetables are soft and brown, about 5 minutes. Remove the pan from the heat and carefully add the bourbon. Return the pan to the heat and with a wooden spoon scrape up any of the browned bits that cling to the bottom. Add the cider, jelly, molasses, bay leaf, coriander seeds, peppercorns, and sage. Bring to a boil and reduce until the mixture is syrupy and yields about 1 1¿2 cups, about 1 hour.
Strain and add lemon juice, salt, and black pepper, to taste.

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.