apple cider 3 ways

Apple Sauce
1 1/2 lbs. of Alstede Farms Apples – mixing apple varieties will produce
the best flavor.
1/4 -1/2 t cinnamon
1/4 c or more apple cider

Peel, core, and cut apples into chunks. Place apple pieces into a saucepan. Pour in the cider and sprinkle with the cinnamon.
Cook apples over medium heat. Lower the heat if they are cooking too fast. Check evaporation of the Cider, add a little extra if needed. Apples will become very tender, about 20 minutes. Mash gently with a fork or masher to desired texture. Optional: Add brown sugar, or honey

Apple Topping or Filling
3 medium apples
2 T butter
1/2 cup apple cider, divided
2 T cup brown sugar
1 T cornstarch
1/2 teaspoons cinnamon
A sprinkle of nutmeg
2 teaspoons lemon juice
1/3 cup of raisins (optional)

Peel and core the apples, cut the quarters in ½ and slice. I used Jonagold and Pink Lady. Melt the butter in a large skillet and add the apples and stir to coat with butter. Mix in the brown
sugar and 1/4 c cider and allow the mixture to cook until the apples start to soften. If making a pie or tart allow the apple to soften just a little. If using as a topping, continue to cook to
desired texture.
Stir in the spices and raisins if using and cook a few minutes longer. Mix the cornstarch with the remaining 1/4 c cider and mix it into the apples.
Drizzle with the lemon juice. Continue to cook a few more minutes, allowing the mixture to thicken, stirring as needed.
Keep warm to use as a topping , or remove the pan from the heat and pour the filling onto a large plate or rimmed baking pan in a single layer to allow the filling to cool quickly.
The filling should be cool before it is used to prepare the pie/tart/ strudel. This can be done a day in advance and refrigerated.

Alstede Farms Fresh Apple Cider Syrup
1 T butter
1 T cornstarch
3/4 c brown sugar
1 c apple cider
1/2 t cinnamon
A sprinkle of nutmeg
A drizzle of lemon juice
Melt the butter in a medium saucepan.
Mix the cornstarch with the brown sugar and add to the melted butter.
Mix in the cider, cinnamon, and nutmeg. Simmer the mixture until it starts to thicken and coats the spoon.
Sprinkle in the lemon juice and salt. Keep warm to serve.

Gluten Free Oven Baked Pancake
3/4 c flour
1/2 t baking powder
1/4 t baking soda
1/8 t salt
1/2 cup buttermilk
1 egg
2 T butter, divided
1 T sugar
Preheat the oven to 350. Place an 8” coated pan or cast- iron skillet into the oven.
Measure the dry ingredients (except the sugar) into a bowl. In a separate bowl mix a beaten egg with buttermilk. Add 1 T melted butter.
Mix in the sugar.
Pour the liquid into the dry ingredients, stir gently just until blended. Place 1 T of butter into the hot pan. Allow the butter to melt. Swirl to coat the pan.
Pour all the batter into the hot pan. Allow to bake for 12 minutes. The pancake should look set but not completely cooked through.
Carefully lift and turn the pancake and bake for an additional 8 minutes. Remove the pancake from the pan, cut into quarters.
Serve with baked apples or sauce and Apple Cider Syrup.

Farm Kitchen Tip – Apple cider is a great way to naturally sweeten foods and is a great start to these seasonal recipes.

Recipe & photos by Jenn Borrealo, Alstede Farms Culinary & Educational Specialist