Apple Cider is too sweet for gravy
Hey. I'm in Vermont. We have lots of apple ciders and lots of amazing apples (let me recommend this year's lady apples...bet on 2010 Cider! )
I've been roasting local chickens, and then deglasing with apple cider, but the cider is too sweet. Any suggestions for how to keep the cider, but make the dish more palatteable. Thanks.
Best Answer
You can cut the apple cider with some apple cider vinegar. Adding a couple tablespoons of cider vinegar to 1 cup of apple cider should do the trick.
You can also add a bit of mustard seed, whole or ground to give it some heat that can help combat the sweetness. I wouldn't add more than a pinch of ground mustard or a half tsp of whole seeds.
I use this exact glaze on pork roasts all the time, but I've never tried it on chicken. Let me know how it is.
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Adding a couple tablespoons of cider vinegar to 1 cup of apple cider should do the trick. You can also add a bit of mustard seed, whole or ground to give it some heat that can help combat the sweetness. I wouldn't add more than a pinch of ground mustard or a half tsp of whole seeds.How do you counteract sweetness in gravy?
If your dish is too sweet, you can add acidity (lemon juice or vinegar) or a pinch of salt. These will help round out those sweet flavors.Is apple cider supposed to be sweet?
Traditional apple cider is sweet, but some prefer their apple cider to be on the acidic side.What does apple cider do in cooking?
An acidic ingredient like apple cider vinegar, it breaks down the food's surface and allows the flavor to get in. It works in tandem with salt and sugar.How do you make cider taste better?
Citrus -- lemons, grapefruit, lemonade. A squeeze of lemon or some lemonade will pull together the acidic notes in the apple cider for a tart, fresh taste. If you're leaning towards something sweeter, lemon flavored simple syrup is your friend.Apple Cider Gravy - 30 Days of Thanksgiving
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Answer 2
Use a dry cider instead. In Sweden we also have lots of great apples and cider, but I have yet to find a really dry local variety. If you can get dry English or French cider, go for that instead.
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