Best Apple Cider Glaze Recipes

PORK CHOPS WITH APPLE CIDER GLAZE

Steps:

• Season pork chops with salt and black pepper.
• Heat oil and butter in a heavy skillet over medium-high heat. Cook pork chops in the hot oil mixture until browned on both sides and pork is slightly pink in the center, 5 to 7 minutes per side. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Remove pan from the heat; transfer pork chops to a plate.
• Stir garlic into the pan and place over medium-high heat; cook and stir for 30 seconds. Pour in vinegar and scrape up any browned bits from the bottom of the pan. Add apple cider and Dijon mustard, bring mixture to a boil, and cook until sauce is reduced and thick, 3 to 4 minutes. Stir in rosemary and red pepper flakes; season with salt and black pepper to taste.
• Return pork chops to the pan to warm slightly, 1 to 2 minutes per side.

CINNAMON APPLE QUICK BREAD WITH APPLE CIDER GLAZE

Steps:

• Heat oven to 350 degrees. Butter and flour an 8 1/2-inch-by-4 1/2-inch loaf pan. In a medium bowl, whisk together flour, baking powder, cinnamon, salt, nutmeg and cloves. In a large bowl, whisk together the oil, applesauce, sugars, eggs and apple.
• Fold the dry ingredients into the wet ingredients until just combined. Transfer to the prepared pan and bake until a toothpick inserted into the center comes out clean, 50 to 60 minutes.
• Transfer to a rack to cool slightly, then remove the cake from the pan and let it cool completely.
• When the cake has cooled, prepare the glaze: Bring the apple cider to a boil in a small saucepan over medium-high heat. Continue to cook the cider until it has reduced to 1/3 cup, about 10 minutes. Add the butter, confectioners' sugar and salt. Reduce the heat to maintain a simmer and continue to cook the mixture, whisking often, until it has become syrupy and thickened slightly, about 4 minutes. Set aside to cool until it thickens slightly.
• Drizzle the glaze over the cake, and serve.

APPLE-VANILLA MINI MUFFINS WITH CIDER GLAZE

Steps:

• 1. For the apple-vanilla muffins: Preheat the oven to 350 degrees F and center an oven rack. Line a mini-muffin tray with your favorite liners.
• 2. Combine the flour, baking powder, baking soda, salt and nutmeg together in a large bowl.
• 3. Combine the sugar, butter and vanilla in the bowl of a stand mixer fitted with a paddle (or in a large bowl if using a hand mixer). Beat on medium-high speed until light and creamy, about 4 minutes, scraping as needed. Add the egg and beat until incorporated (don't worry if the batter curdles). Adjust to medium-low speed and alternate adding the flour mixture and the sour cream in batches, beginning and ending with the flour. Fold in the apples using a spatula.
• 4. Grease a small ice-cream scoop (about 1 1/4 inches) with nonstick spray and fill the liners about 3/4 of the way to the top.
• 5. Bake, rotating halfway through, until a toothpick inserted in the muffins comes out clean and the tops spring back when touched, 10 to 12 minutes. Let rest in the hot muffin pan for 3 minutes, then transfer to a cooling rack.
• 6. For the cider glaze: Boil the cider with the cinnamon stick over medium-high heat until the cider is reduced to about 1/2 cup, about 20 minutes. Whisk in the honey and continue to boil until the liquid is syrupy and just coats the back of a spoon, 4 to 5 minutes. Discard the cinnamon stick and remove from the heat. Whisk in the confectioners' sugar and transfer to a small bowl. Let sit until slightly set but still warm, about 3 minutes.
• 7. Dip the tops of the muffins in the glaze and serve.

PUMPKIN CAKE WITH APPLE CIDER GLAZE

Steps:

• 1. Empty the contents of the boxed cake mix and pumpkin puree into a large bowl. Using a hand-mixer or stand mixer beat until well incorporated. The batter will be very thick, but will come together nicely. Pour batter into a greased 7 x 11 X 2 pan. This is the small, rectangular-sized pan from your Pyrex set. You know, the set you had to have when you got married and rarely ever used all the pieces. Finally, you have a use for it. Bake at 350 degrees for 28 minutes or until a toothpick inserted in the center comes out clean. Do not overbake. Let cool for 5-10 minutes in the pan, then flip onto a platter. Make the glaze while you're waiting. Combine powdered sugar, apple cider and pumpkin pie spice. Glaze should be thick but pourable. Add more sugar or cider if needed. Pour over the cake while still warm. Reserve some to pour over each slice when served.

PUMPKIN BUNDT CAKE WITH APPLE CIDER GLAZE

Steps:

• 1. Preheat oven to 350*. Grease with shortening & flour a 12 inch tube/bundt cake pan.
• 2. mix pkg of the dry cake mix with the pkg of dry pudding mix together in large bowl & set aside.
• 3. in another large bowl lightly beat the 4 eggs with the oil, water, & pumpkin.
• 4. add the dry ingredients to the wet mixing until there are no large lumps. (be careful not to over mix)
• 5. Carefully fill pan with batter. Bake at 350* for 45-50 min. (ovens vary so check at 45 min..insert a toothpick, if it comes out clean cake is done)
• 6. Remove to wire rack to cool. While cooling make glaze by mixing the powdered sugar, 1/4 tsp of pumpkin pie spice with the apple cider. This should be thick but pourable.
• 7. When cake has cooled for about 15 minutes, leave on wire rack and place both cake & rack on a tray or sheet of waxed paper (for easy clean up). Pour the glaze on the slightly cooled cake. When glaze has stopped dripping transfer to a serving plate.

APPLE CIDER DOUGHNUTS WITH CIDER-CARAMEL GLAZE

Steps:

• Make the Cider-Caramel Glaze:
• Bring cider to a boil in a large saucepan. Reduce heat and simmer until reduced to about 2 cups, 15-20 minutes. Stir in butter and brown sugar continue to simmer, stirring occasionally, until reduced to about 1 1/2 cups, about 8 minutes more. Remove from heat; glaze will thicken as it sits.
• Make the doughnuts:
• Bring cider to a simmer in a medium saucepan and cook until reduced to about 2 Tbsp., 20-30 minutes. Let cool.
• Meanwhile, combine flour, baking powder, baking soda, and salt in a large bowl.
• Beat granulated sugar and butter in the bowl of a stand mixer fitted with the paddle attachment on medium speed until smooth, about 3 minutes.
• Add egg and continue to beat, scraping down sides of bowl as needed, until incorporated. Reduce speed to low and gradually add buttermilk and reserved reduced cider, beating just until combined. Gradually add dry ingredients and beat just until dough comes together.
• Turn out dough onto a large piece of parchment paper and cover with a second sheet of parchment. Using a rolling pin, roll dough between parchment sheets to about 1/3" thick. Transfer dough in parchment to a rimmed baking sheet and freeze until firm, about 20 minutes.
• Peel off top sheet of parchment. Working on bottom sheet, punch out as many rounds as you can with 3" cutter, then use 1" cutter to punch out center of each round. Gather doughnut holes and scraps and re-roll; repeat process 3-4 times until all dough has been used (you should have 12 doughnuts). Place doughnuts on a second parchment-lined baking sheet and freeze until slightly chilled, about 5 minutes.
• Pour oil into a heavy-duty pot to a depth of 2" and fit pot with deep-fry thermometer. Heat oil to 375ºF. Working in batches, fry doughnuts until deep golden brown, about 1 minute per side. Transfer to a wire rack lined with paper towels and let cool 2-3 minutes. Dip warm doughnuts in Cider-Caramel Glaze. Place on rack to let glaze set, about 3 minutes, then dip again.

APPLE CIDER DOUGHNUTS WITH MAPLE GLAZE

Steps:

• To make Doughnuts: Preheat oven to 375 degrees F.
• Coat molds of a mini-Bundt pan with nonstick cooking spray or oil.
• Sprinkle with sugar, shaking out excess.
• In a mixing bowl, whisk together flour, baking powder, baking soda, salt and cinnamon; set aside.
• In another bowl, whisk together egg, brown sugar, apple butter, maple syrup, cider, yogurt and oil.
• Add dry ingredients and stir just until moistened.
• Divide half the batter among the prepared molds, spooning about 2 generous tablespoonfuls of batter into each mold.
• Bake for 10 to 12 minutes, or until the tops spring back when touched lightly.
• Loosen edges and turn the cakes out onto a rack to cool.
• Clean the mini-Bundt pan, then re-coat it with oil and sugar.
• Repeat with the remaining batter.
• To make maple glaze: In a bowl, combine confectioners sugar and vanilla.
• Gradually whisk in enough maple syrup to make a coating consistency.
• Dip the shaped side (underside) of the "doughnuts" in the glaze to coat. Then set them, glazed-side up on a rack over wax paper for a few minutes until the glaze has set.

PUMPKIN CAKE WITH APPLE CIDER GLAZE RECIPE - (4/5)

Steps:

• Empty the contents of the boxed cake mix and pumpkin puree into a large bowl. Using a hand-mixer or stand mixer beat until well incorporated. The batter will be very thick, but will come together nicely. Pour batter into a greased 7- x 11- X 2-inch pan. This is the small, rectangular-sized pan from your Pyrex set. Bake at 350°F for 28 minutes or until a toothpick inserted in the center comes out clean. Do not over bake. Let cool for 5 to 10 minutes in the pan, then flip onto a platter. Make the glaze while you're waiting. Combine powdered sugar, apple cider and pumpkin pie spice. Glaze should be thick but pourable. Add more sugar or cider if needed. Poke holes in the warm cake with a toothpick or wooden skewer. Pour glaze over the cake while still warm. Reserve some to pour over each slice when served. Serve warm or room temperature.

APPLE-VANILLA MINI MUFFINS WITH CIDER GLAZE

Steps:

• For the apple-vanilla muffins: Preheat the oven to 350 degrees F and center an oven rack. Line a mini-muffin tray with your favorite liners.
• Combine the flour, baking powder, baking soda, salt and nutmeg together in a large bowl.
• Combine the sugar, butter and vanilla in the bowl of a stand mixer fitted with a paddle (or in a large bowl if using a hand mixer). Beat on medium-high speed until light and creamy, about 4 minutes, scraping as needed. Add the egg and beat until incorporated (don't worry if the batter curdles). Adjust to medium-low speed and alternate adding the flour mixture and the sour cream in batches, beginning and ending with the flour. Fold in the apples using a spatula.
• Grease a small ice-cream scoop (about 1 1/4 inches) with nonstick spray and fill the liners about 3/4 of the way to the top.
• Bake, rotating halfway through, until a toothpick inserted in the muffins comes out clean and the tops spring back when touched, 10 to 12 minutes. Let rest in the hot muffin pan for 3 minutes, then transfer to a cooling rack.
• For the cider glaze: Boil the cider with the cinnamon stick over medium-high heat until the cider is reduced to about 1/2 cup, about 20 minutes. Whisk in the honey and continue to boil until the liquid is syrupy and just coats the back of a spoon, 4 to 5 minutes. Discard the cinnamon stick and remove from the heat. Whisk in the confectioners' sugar and transfer to a small bowl. Let sit until slightly set but still warm, about 3 minutes.
• Dip the tops of the muffins in the glaze and serve.

APPLE PIE GLAZED WITH CIDER SUGAR GLAZE

Steps:

• 1. Place crust dough in to pie pan. Heat oven to 350 degree's.
• 2. peel and slice apples in to 16 slices each. Mix sugar,spices,and flour together. Toss with the apple slices ,and raisins in a bowl.
• 3. drizzle the cider over the apples. Dot with butter. Place top crust on top of it,and crimp edges. Put slits in top of crust to vent for steam. Cover outside of crust with foil. remove foil half way through baking time. Place in oven and bake about 40 -50 minutes, or until apples are tender. Pie is golden brown.
• 4. Making the icing. Combine all ingredients together and stir until blended well. Remove pie from oven. While pie is still hot frost the pie. Cool and serve!

TWO-INGREDIENT PUMPKIN CAKE WITH APPLE CIDER GLAZE

Steps:

• Directions Empty the contents of the boxed cake mix and pumpkin puree into a large bowl. Using a hand-mixer or stand mixer beat until well incorporated. The batter will be very thick, but will come together nicely. Pour batter into a greased 7 x 11 X 2 pan. This is the small, rectangular-sized pan from your Pyrex set. You know, the set you had to have when you got married and rarely ever used all the pieces. Finally, you have a use for it. Bake at 350 degrees for 28 minutes or until a toothpick inserted in the center comes out clean. Do not overbake. Let cool for 5-10 minutes in the pan, then flip onto a platter. Make the glaze while you're waiting. Combine powdered sugar, apple cider and pumpkin pie spice. Glaze should be thick but pourable. Add more sugar or cider if needed. Pour over the cake while still warm. Reserve some to pour over each slice when served. Serve warm or room temperature.

PUMPKIN CAKE WITH APPLE CIDER GLAZE

Steps:

• Cake: Preheat oven to 350°. In a large bowl mix cake mix with pumpkin filling using a hand mixer or a stand mixer. Beat on medium for 2 minutes. Pour batter into a greased 7 x 11 inch baking dish. Bake for 28 minutes or until tooth pick comes out clean. Cool completely before frosting. Glaze: In a small bowl blend all ingredients until smooth. Pour over Pumpkin Cake letting it drizzle down the sides of the cake. Let set before covering.

PORK CHOPS WITH APPLE CIDER BRANDY GLAZE

Steps:

• Pat the chops dry on both sides and season. In a medium sized sauté pan over medium-high heat, add 1 tablespoon EVOO and heat until just smoking. Add the chops and cook until nicely colored, approximately 4 minutes. Turn the chops over and continue cooking for one additional minute. Being careful of the flambé (fire!) which might occur due to the brandy, add the glaze mixture, and continue to cook until the internal temperature of the chops reaches 140 degrees F, approximately 7 additional minutes. Remove the chops to a side plate and cover with foil, then reduce the heat to medium and continue to cook the glaze mixture until slightly thickened, approximately 5 additional minutes. At this time return the chops to the pan and flip to glaze both sides. Remove the chops from the pan once again and finally spoon any remaining glaze over the chops. Serve.

PORK CHOPS WITH MUSTARD APPLE CIDER GLAZE RECIPE - (4.4/5)

Steps:

• 1/ Season pork with salt and pepper 2. Heat oil and butter in skillet over medium high heat. Cook pork chops until browned on both sides and pork is slightly pink 5-7 minutes each side. Transfer Pork to a oven proof pan and place in oven at 350 for about 15 minutes to finish cooking pork 3.Stir garlic in skillet over medium high heat for 30 seconds. Pour in Vinegar and scrape up any browned bits for the bottom of the pan. Whisk apple cider and dijon mustard( I use Maille dijon Mustard) into skillet, bring mixture to a boil and cook until sauce is reduced and thick, about 5 minutes. Stir in Rosemary and red pepper flakes if using; season with 1 tsp kosher salt and pepper to taste 4.Return pork chops to skillet to pan to glaze, 1-2 minutes each side Serve with whipped sweet potatoes or mashed potatoes and glazed carrots

SQUASH WITH APPLE CIDER AND HERB GLAZE - STOVE TOP

Steps:

• Peel squash and seed it. Cut squash into cubes 1 inch wide by 1/2 inch thick.
• Melt butter in a 12 inch skillet over medium to medium low heat.
• Add sage and rosemary and cook, stirring until the butter just begins to turn golden brown. Do not brown the herbs. Stir in the cinnamon and nutmeg.
• Add the squash to the skillet, then the juice, water, vinegar and a pinch of salt.
• Bring the mixture to a boil, increasing the heat if need be. Reduce heat and keep it at a simmer.
• Stir occasionally until the juice has boiled down to a glaze and the squash is as tender as you want it. Time varies with type of squash. It takes about 45 minutes to 1 hour.
• Taste and season with salt and pepper. My dd really liked this with some maple syrup on top. As long as she is eating veggies- right? :).
• Serve.

PAN FRIED CHICKEN CUTTLETS WITH SAUTEED BUTTERNUT SQUASH AND SAGE WITH AN APPLE CIDER GLAZE

Steps:

• Cube Squash and Apples heat 2 heavy pans w/ oil divided Saute squash, sage and half the apples in one pan until golden brown and cooked thru Season chicken w/ S and P/ and flour and brown in other pan, remove and keep warm add cider and the remaining apples and reduce to syrup, whisk butter in. Serve sauce over chicken and squash. amazing.

AIR FRYER APPLE FRITTERS WITH CIDER GLAZE RECIPE BY TASTY

Steps:

• Preheat the air fryer to 400°F (200°C).
• In a large bowl, whisk together the flour, cornstarch, brown sugar, baking powder, 1½ teaspoons cinnamon, and the salt.
• In a separate large bowl, whisk together the milk, eggs, and vanilla.
• Gradually add the dry ingredients to the wet ingredients and stir until smooth. Fold in the diced apples.
• Place a parchment paper round (or square) in the bottom of the air fryer.
• Dollop about ¼ cup of batter onto the lined air fryer basket. Add more batter to fill the basket, but do not overcrowd. Spray the tops of the fritters with nonstick spray. Fry for 6 minutes, then flip, spritz with nonstick spray again, and cook for 4 minutes more, until crispy. Remove from the air fryer and repeat with the remaining batter.
• Make the glaze: Meanwhile, in a medium bowl, whisk together the powdered sugar, remaining ½ teaspoon cinnamon, and 2 tablespoons of apple cider. Stir until smooth, adding more apple cider to reach your desired consistency.
• Drizzle the glaze over the hot fritters and serve immediately.
• Enjoy!

PORK TENDERLOIN WITH APPLE CIDER GLAZE

Steps:

• 1. For the Cider Glaze: Combine and mix all ingredients together. Place into a sauce pan and bring to a boil. Reduce heat and simmer. Reduce to 1 cup glaze. Remove from heat and hold until needed.
• 2. ***NOTE**** If using the cedar plank, be sure to soak it in water for several hours before putting in oven!!!!******** Preheat oven to 350 degrees.
• 3. Clean any excess fat and all of the silverskin from the pork tenderloin. Baste the entire tenderloin with 1/2 cup of the cider glaze. Sprinkle 1 tablespoon of salt and 2 teaspoons of sage on the top side and place it on the plank (or lay in roasting pan with some chicken stock or water)
• 4. Place the plank (or pan) in the oven and roast for 20 minutes. Remove the plank from the oven, turn the roast over and baste with the remaining cider glaze. Season with 1 tablespoon of salt and 2 teaspoons of sage. Place back in the oven and roast for another 25-40 minutes or until internal temperature of 150 degrees has been reached. Let rest for 5 minutes. Slice and serve!
• 5. I like to make a little extra glaze to drizzle over the meat when served or to add to the side for dipping (like an au jus).

APPLE CIDER AND BROWN SUGAR GLAZE

Steps:

• Bring cider, brown sugar and cloves to boil in a small non-reactive saucepan over high heat; reduce heat to medium-low and simmer until syrupy and reduced to about 1 1/3 cups, 5 to 7 minutes.
• Glaze will thicken as it cools between bastings; cook over medium heat about 1 minute, stirring once or twice, before using.

APPLE CIDER GLAZE

Steps:

• Note: Enough for a large turkey (approx 22 pounds).
• Combine all ingredients in a small saucepan and bring to a boil.
• Reduce heat and simmer for 35-40 minutes or until mixture is reduce by approx half.
• Strain through a sieve and reserve.
• During the last 30 minutes of cooking poultry, brush the skin liberally with the glaze; reapply every 10 minutes or so until meat finishes cooking.