Cider mop

  • Preparation Time10 mins
  • Cooking Time70 mins
  • DifficultyEasy
115g unsalted butter
2 tbsp finely grated peeled fresh ginger
2 shallots, peeled and sliced
6 cloves garlic, peeled and smashed
375ml bourbon
1.1L sweet apple cider
250ml apple jelly
35g dark treacle
1 bay leaf
2 tsp coriander seeds
1/2 tsp black peppercorns
2 sprigs fresh sage or 1 tsp dried sage
2 tbsp lemon juice
0.5 tsp salt
Freshly ground black pepper
1) Melt the butter in a medium saucepan over a medium heat. Add the ginger, shallots and garlic. Cook, stirring frequently, until the vegetables are soft and brown, about 5 minutes.

2) Remove the pan from the heat and carefully add the bourbon. Return the pan to the heat and with a wooden spoon scrape up any of the browned bits that cling to the bottom. Add the cider, jelly, treacle, bay leaf, coriander seeds, peppercorns and sage.

3) Bring to a boil and reduce until the mixture is syrupy and yields about 360ml, about 1 hour. Strain and add the lemon juice, salt and black pepper, to taste.

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