5 Fantastic Fall Recipes with Apple Cider

Not just good for drinking, apple cider is also great for braising and making sauces. We’ve got a few recipes here to get you started. So raise a glass of the cider of your choice, be it hard or soft, hot, cold, or mixed in a cocktail, and toast autumn with us.

Once the beverage of choice in America, cider is making a comeback today in the era of craft brews and interest in traditional foods. Learn more about the history of cider making and check out these 12 things you didn’t know about hard apple cider.

Apple Cider Flickr.jpg
Photo of apple cider at farmers market by Richard on Flickr.

Here are 5 recipes that use cider for depth of flavor. Try one while the cider is fresh!

Hard Cider-Braised Chicken Thighs with Onions & Bacon

Our air-chilled chicken thighs maintain a wonderfully crispy skin in a shallow braise of hard apple cider, onions, and smoky bacon. Buy high-quality cider, and don’t forget a few extra bottles to drink with dinner. It’s the perfect fall pairing.


Challah & Apple Stuffed Pork Chops with Cider Sauce

Our easy recipe for double-cut heritage pork chops is stuffed with buttery challah bread, sautéed apples, and aromatics. A simple cider spiked pan-sauce finishes the dish.

Cider-Braised Veal Osso Buco

We slow-cooked our veal shanks in hard apple cider and onions for spoon-tender meat in a sweet, aromatic sauce. Finishing with smoky bacon and sautéed apples puts this recipe over the top, in the best way.

Cider-Braised Brussel Sprouts with Bacon & Apple

Cider, tart apple, and smoky bacon add depth to basic Brussels sprouts. This dish is a delight whether part of your holiday feast or a simple supper. Did someone say Thanksgiving?


Braised Rabbit in Hard Cider

Colman Andrews’ breathtaking cookbook, The Country Cooking of Ireland, includes this recipe for rabbit braised in hard cider with fresh thyme. Andrews says that this dish was traditionally cooked over a fire in cast-iron. That may be hard to replicate today, but the flavors are just as satisfying when braised in a Dutch oven.


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Since 1985, D’Artagnan has been at the forefront of the farm-to-table movement, producing superior tasting products by partnering with small ranches and farms. We are committed to free-range, natural production, sustainable and humane farming practices and no use of antibiotics or hormones. That’s why D’Artagnan products have been revered by America’s most renowned chefs for over 30 years. We offer the same high-quality products to home cooks at dartagnan.com, along with recipes and guides to help you live the tasty life.

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3 Comments Add yours

  1. Nancy says:

    The recipe for the hard cider braised chicken thighs is not there.

    1. D'Artagnan says:

      Thanks for noticing – that link went to another post on the blog. It’s now been corrected. Hope you will try and like the recipe!

  2. Nancy says:

    I got it, thanks!

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