Cider Season – Madison Eats Food Tours
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Apples in barrel

Cider Season

Fresh apple cider helps make the transition from fall into winter so much easier.  Here are six of my favorite apple cider recipes ranging from drinks to dinner. What are yours?



Hot Toddy

My favorite is simply warm apple cider with Yahara Bay apple brandy.


Balsamic-Maple-Cider Dressing

1/4 cup balsamic vinegar

3 tbsp apple cider

2 tsp mustard

1/3 cup olive oil

1 tbsp maple syrup

1/4 tsp salt

Mix all ingredients and adjust flavors to your liking.


Apple-Chile Chutney

2 tbsp butter

4 tart apples, peeled, cored and diced

1/2 white onion

4 poblanos, roasted and peeled

1 habanero, seeds removed, finely chopped

1 tsp chipotle sauce

1/4 cup sugar

1 cup apple cider, reduced to 1/4 cup


Heat butter, add onion and sauté until soft

Reduce heat and add chopped chiles, apples and sugar, sauté 10 minutes

Add reduced cider, marjoram and adobo sauce.

Remove from heat and cool.


Jalapeno-Cider Aioli (adapted from tasting a yummy sandwich at the Alchemy)

1/2 cup mayo (the real deal!)

1/2 jalapeno, minced, or to taste

1 large or 2 small cloves garlic minced

1/4 cup reduced apple cider (Reduce 1/2 cup by simmering about 10 minutes)

Mix and enjoy!

5. GLAZE IT (2 for 1 recipe)

Pumpkin Bread with Cider Glaze


2 cups flour

2 tsp baking powder

1 tsp salt

1 tsp cinnamon

Pinch nutmeg clove

1/2 tsp allspice

1 tsp ginger powder

1/2 cup butter

1 cup roasted squash

3/4 packed brown sugar

1/4 cup granulated sugar

2 eggs

3 tbsp plain or vanilla yogurt

1 apple, peeled and diced (optional)

Preheat oven to 350.

Mix dry ingredients together in a bowl.

Beat together butter and brown sugar. Add mashed squash, eggs and other wet ingredients.

Mix dry into wet ingredients, stirring just until mixed.

Fold in apples.

Bake about 50-55 minutes, or until knife comes out clean.

Let cool before glazing.


2 tbsp butter melted

2 tbsp cider

1 tbsp apple brandy

1 1/2 cups confectioner’s sugar

Pinch salt

Stir together until it has a thick but pourable consistency.


Apple Cider Roasted Squash (from Good Life Eats) adapted from Animal, Vegetable, Miracle

1 acorn squash

1 tbsp butter

1 cup apple cider or apple juice

1/4 cup brown sugar

1/8 tsp salt

1/4 tsp cinnamon

1/8 tsp allspice

Dash nutmeg

Fresh rosemary, to taste

Preheat oven to 425 degrees F. Cut acorn squash in half from stem to opposite end. Scoop out the seeds. Cut off the stem end and discard. Cut several slices 1 inch in width. Melt butter over medium-high heat in a oven safe pan or dutch oven. Add squash slices, toss to coat with butter.

In a bowl, combine the apple cider or juice, salt, cinnamon and allspice. Pour over the squash. Add fresh rosemary, to taste (I used about 2 tsp, coarsely chopped). Stir to coat. Bring liquid to a boil and simmer for 5 minutes.

Sprinkle sugar on top of the squash and cider mixture. Transfer pan or dutch oven to the oven and roast until squash is tender and liquid has caramelized, about 10-20 minutes. Serve!

Originally published in Madison Magazine, Nov, 2013.