Braised Apples With Saffron And Cider Recipes

BRAISED APPLES WITH SAFFRON AND CIDER

Steps:

• Melt butter in a large saucepan over medium heat. Add shallot, and cook, stirring often, until soft, about 4 minutes. Add apples, and turn to coat. Stir in saffron, stock, cider, sherry, and currants, and season with salt. Bring to a boil. Reduce heat to low, and cover. Simmer, stirring occasionally, until apples are tender, 12 to 15 minutes.
• Using a slotted spoon, transfer apples to a bowl. Raise heat to medium-high, and cook sauce until reduced by half, about 10 minutes more. Season with pepper. Pour sauce over apples. Serve warm or at room temperature.

CREAMY CIDER & SAUSAGE BRAISE WITH APPLES & MASH

Steps:

• Put the potatoes in a large pan, cover with water and bring to the boil. Cook for 15-20 mins until tender, then drain and mash with 2 tbsp of the crème fraîche. Season to taste.
• While the potatoes cook, heat the butter and oil in a large lidded frying pan. When the butter is just foaming, add the apple wedges. Cook over a medium heat for about 2 mins each side, or until just turning golden. Remove from the pan with a slotted spoon and set aside.
• Add the sausages and onion to the pan and cook for 6-7 mins - turn the sausages so that they brown all over, and stir the onion so it doesn't catch. Pour in the cider and bring to the boil, then cover and cook for 10 mins.
• Stir in the mustard, remaining crème fraîche and the apples. Season to taste and serve with the mash.

BRAISED RED CABBAGE WITH APPLES

Steps:

• Juice one orange half. Remove and discard the peel from the second half, and cube the flesh.
• Combine cabbage, apples, onion, vinegar, cinnamon, and salt in a large stock pot over low heat. Add orange juice and chopped flesh, then season with pepper. Cover and simmer, stirring occasionally, until cabbage is tender and has reduced, at least 45 minutes.