Cider Brine - Master Recipe

(Any Dry Cider)

This is Tim’s recipe for a versatile hard-cider based brine. The brine is wonderful for adding delicious flavor and tenderness to your favorite meats and vegetables, and works especially well with pork, chicken, turkey, duck, and root vegetables like carrot and parsnips.

The recipe makes enough to brine up to 2lbs of meat or vegetables. Make sure the ingredient you’re brining is completely submerged in the brine.

We like to brine in a 1 gallon freezer bag, placed inside a mixing bowl.

In a 1.5 to 2 quart sauce pan, combine:

  • 500 ml or 16 fluid ounces, dry hard cider

  • 1/4 cup white sugar

  • 1/4 cup kosher salt

  • 1 sprig of rosemary

  • 2 bay leaves

  • 3 garlic gloves, crushed (skins are not problem)

Bring the mixture to a boil and whisk until sugar and salt are dissolved.

Add 17 ounces (by weight) of ice cubes, to chill the mixture.

Place the ingredient you would like to brine in an appropriate container - covered bowl or freezer bag. Pour the chilled mixture over the ingredient. Refrigerate, sealed overnight (up to 12 hours).

Herb-steeped Maple Syrup

This a versatile syrup that we like to use in cocktails and brushed on grilled or roasted meats and veggies. For the latter, brush the syrup on just a few minutes before the end of cooking to form a beautiful glaze.

In a small saucepan, combine:

  • 1 cup (8 fluid oz) maple syrup (E.g., Waterfall Farm Maple Syrup from Ashe County, NC)

  • 4-8 rosemary springs (depending on desired intensity of rosemary flavor; we prefer a stronger syrup)

Bring the maple syrup to boil over medium heat and immediately turn off the heat. Allow the mixture to cool and steep for several hours, then transfer to an airtight container.

Keeps refrigerated for several weeks.

Experiment with other other herbs and spices!