Posts by Jennie Dorsey
Cooking with Cider at Thanksgiving
If you’re looking to add a unique twist to your holiday menu this year, consider cooking with cider for Thanksgiving. This versatile ingredient can elevate both sweet and savory dishes and perfectly complements traditional flavors. Check out the recipes below to explore creative ways to incorporate cider into your Thanksgiving feast, ensuring your celebration is both memorable and mouthwatering. You can also download the recipes here so you can print them out and use them anytime!
Cider Brined Turkey
Prep Time: 20 minutes plus 12 to 24 hours brining
Cook Time: Varies by turkey size
Ingredients:
- 1 whole turkey, 12 to 16 pounds
- 2 quarts cider
- 2 quarts water
- 1 cup kosher salt
- 1 cup brown sugar
- 2 teaspoons black peppercorns
- 4 bay leaves
- 6 sprigs fresh thyme
- Peel of 1 orange
- 6 garlic cloves, smashed
Instructions:
- Heat 1 quart of water in a large pot. Add salt and sugar. Stir until dissolved.
- Remove from heat. Add remaining water and all aromatics. Add cider last so it stays cold.
- Chill the brine completely.
- Place the turkey in a large container. Pour the brine over the turkey, making sure it is fully submerged.
- Add more water if needed. Refrigerate for 12 to 24 hours.
- Remove turkey from the brine. Pat completely dry.
- Roast according to your preferred method.
- The turkey will cook slightly faster due to the brine, so check temperature early.
- Rest for at least 20 minutes before carving.
Cider Herb Gravy
Serves: About 2 cups
Prep and Cook Time: 15 minutes
Ingredients:
- 2 tablespoons turkey drippings or butter
- 2 tablespoons flour
- 1 cup cider
- 1 cup turkey or chicken stock
- 1 teaspoon chopped thyme
- 1 teaspoon chopped sage
- Salt and pepper to taste
Instructions:
- Place your roasting pan on medium heat or use a saucepan with drippings.
- Add flour and whisk into the fat to form a smooth roux. Cook for 2 minutes.
- Pour in the cider. Scrape up browned bits.
- Add stock. Simmer until thick.
- Stir in herbs, salt, and pepper.
- Serve warm.
Cider Braised Brussels Sprouts with Bacon
Serves: 6
Prep Time: 10 minutes. Cook Time: 20 minutes
Ingredients:
- 1 pound Brussels sprouts, halved
- 4 slices bacon, chopped
- 1 small onion, sliced
- 1 cup cider
- 1 teaspoon Dijon mustard
- Optional, 1 small apple thinly sliced
- Salt and pepper to taste
Instructions:
- Cook bacon in a large skillet until crisp. Remove and keep the fat in the pan.
- Add onion and Brussels sprouts. Sauté until lightly browned.
- Pour in cider. Add apple if using.
- Simmer uncovered until the liquid is reduced and glossy, about 10 minutes.
- Stir in Dijon. Add salt and pepper.
- Return bacon to the pan and serve.
Cider and Maple Glazed Carrots and Parsnips
Serves: 6
Prep Time: 10 minutes. Cook Time: 20 minutes
Ingredients:
- 2 pounds carrots and parsnips, sliced on a bias
- 1 cup cider
- 2 tablespoons butter
- 2 tablespoons maple syrup
- Salt and pepper to taste
Instructions:
- Place carrots, parsnips, and cider in a skillet. Bring to a simmer.
- Cook until carrots and parsnips are almost tender, about 10 minutes.
- Add butter and maple syrup.
- Continue cooking until the liquid reduces to a shiny glaze.
- Season with salt and pepper.
Sourdough Cider and Sage Stuffing
Serves: 8
Prep Time: 15 minutes plus apple soak. Cook Time: 40 minutes
Ingredients:
- 8 cups cubed sourdough bread
- 1 onion, diced
- 2 celery stalks, diced
- 4 tablespoons butter
- 2 apples, diced
- 1 cup cider
- 1 tablespoon chopped sage
- 1 cup stock
- Salt and pepper to taste
Instructions:
- Toss diced apples with cider. Let soak for 15 minutes, then drain and reserve cider.
- Sauté onion and celery in butter until soft.
- Combine bread, vegetables, apples, sage, and reserved cider.
- Add stock until the bread is moist but not soggy.
- Transfer to a baking dish. Bake at 350 F for 30 to 40 minutes until golden on top.
Cider Cranberry Sauce
Serves: 8
Prep Time: 5 minutes. Cook Time: 15 minutes
Ingredients:
- 12 ounces fresh cranberries
- 1 cup cider
- 1 cup sugar
- Zest of 1 orange
- 1 cinnamon stick
Instructions:
- Bring cider and sugar to a simmer.
- Add cranberries, orange zest, and cinnamon stick.
- Cook until berries burst and the sauce thickens.
- Remove cinnamon stick. Cool before serving.
Perry Pear Crisp
Serves: 6
Prep Time: 15 minutes. Cook Time: 35 minutes
Ingredients:
For the filling:
- 4 pears, sliced
- 2 tablespoons sugar
- 2 tablespoons butter
- ½ cup perry
- Pinch of cinnamon
For the topping:
- 1 cup oats
- ½ cup flour
- ½ cup brown sugar
- ½ cup cold butter, diced
- Pinch of salt
Instructions:
- Cook pears with butter, sugar, cinnamon, and perry until just tender.
- Transfer to a baking dish.
- Mix oats, flour, brown sugar, and salt. Cut in the butter until crumbly.
- Sprinkle over the pears.
- Bake at 350 F for 30 to 35 minutes until golden and bubbling.
- Serve with fresh whip cream or a scoop of vanilla ice cream.
Expanding Global Cider Education: ACA Partners with The Drinks Trust and Heineken to make the Certified Cider Guide™ Course More Accessible in the UK
The American Cider Association (ACA) is thrilled to announce an exciting new partnership with The Drinks Trust and Heineken to make the Level 1 Certified Cider Guide™ (CCG) qualification more accessible to drinks professionals across the United Kingdom.
This collaboration marks an important step toward expanding access to professional cider education and supporting the next generation of cider advocates worldwide.
Bringing Accessible Cider Education to the UK
The Certified Cider Guide™ is the ACA’s internationally recognized Level 1 certification, designed to give participants a foundational understanding of cider production, styles, tasting, and service. The course has been integrated into The Drinks Trust’s DEVELOP training platform, a program that offers fully funded courses to individuals working or seeking work in the drinks and hospitality industries.
For eligible learners in the UK, this means the course is now available at no cost through the DEVELOP bursary program.
“Accessibility in education is essential for a thriving industry,” says Jennie Dorsey, Director of Education & Program Development for the American Cider Association. “Partnering with The Drinks Trust means more professionals can discover cider’s incredible diversity, expand their expertise, and join a growing international network of cider advocates.”
Flexible Learning for Busy Professionals
Delivered completely online and at your own pace, the Level 1 Certified Cider Guide™ course is designed to fit around real-world work schedules. Participants receive a comprehensive digital study guide, engaging on-demand video lessons, and access to the official ACA certification exam—all from the comfort of home.
The qualification helps participants:
- Build confidence in cider tasting and service
- Understand cider production methods, apple varieties, and fermentation styles
- Strengthen product knowledge and customer engagement skills
- Earn an internationally recognized certification that supports career growth across the drinks trade
A Shared Vision for Growth and Inclusion
As one of the world’s most historic cider regions, the UK has a deep connection to cider culture and craft. This partnership aims to elevate that heritage while ensuring access to professional education is open to everyone, regardless of background or circumstance.
The program is made possible through the generous support of Heineken, whose investment in the DEVELOP platform helps remove financial barriers to training and promote a more inclusive industry.
Join the Global Cider Learning Community
Through this collaboration, the ACA continues to expand the reach of the Certified Cider Professional™ program, which now serves learners in multiple countries and across all sectors of the beverage trade.
Interested in learning more or applying for the UK program?
👉 Visit The Drinks Trust’s course page to get started.
Together with The Drinks Trust and Heineken, we’re working to make cider education more accessible, more inclusive, and more inspiring, one sip at a time.
ACA Welcomes Jessica Arlich to the Certified Cider Professional Licensed Educator Team
We’re excited to welcome Jessica Arlich as the newest member of our Certified Cider Professional Licensed Educator team!
Based in Vancouver, Washington, Jessica brings a vibrant mix of cider expertise, creativity, and educational passion to cider enthusiasts across Washington, Oregon, Idaho, and Montana.
Jessica’s cider journey began behind the bar as a dedicated enthusiast and cider slinger. Her curiosity and commitment to learning led her to pursue the Certified Pommelier designation – an intensive certification that she earned in 2023. This achievement reflects her deep knowledge of cider production, history, and sensory analysis.
In addition to her credentials, Jessica is a dynamic presence in the cider world. She shares her insights on cider styles and industry trends through her blog, Esters, where she combines thoughtful analysis with a fresh voice.
“With her background as a graphic designer and community leader, Jessica brings creativity, enthusiasm, and a unique perspective to her role,” says Jennie Dorsey, ACA’s Director of Education. “Whether she’s leading workshops, tastings, or educational sessions, Jessica has a gift for making cider education both accessible and inspiring.”
Please join us in warmly welcoming Jessica to the team! We’re confident that her energy and expertise will elevate cider education throughout the Pacific Northwest.
Visit cidercertification.org to learn more about the Certified Cider Professional Program and education opportunities worldwide.
For PNW-specific inquiries, reach out to Jessica directly at Jessica@ciderassociation.org.
For all other inquiries, contact Jennie Dorsey at Jennie@ciderassociation.org.
Are You a Certified Pommelier Interested in Teaching?
We’re always looking for enthusiastic cider professionals to join our network of Certified Cider Professional Licensed Educators. If you’re a Certified Pommelier passionate about sharing your knowledge, we’d love to connect. Contact Jennie Dorsey at jennie@ciderassociation.org to learn how you can get involved.
June is Pride Month: Celebrate our Industry and All of the People and Styles That Make It Amazing
As we step into Pride Month, it’s a perfect time to celebrate everything that makes the cider industry so vibrant and dynamic. Our community thrives because of the people and the styles and stories that they share.
Commissioned in 1978, the rainbow flag was made as a visual representation of love and safety for all races, ages, and genders in the LGBTQIA+ community. The very same safety and togetherness that we value and hold as pillars of our industry. Publicly demonstrating your alliance with these values through your brand and images helps us to keep these ideals at the forefront, and to celebrate the progress that has been made.
This Pride Month, let’s honor the contributions of the LGBTQIA+ community and their invaluable impact on the Cider world. It’s a perfect time to embrace the spirit of inclusivity and unity that lies at the heart of our community. Whether you’re a seasoned cider professional or a newcomer to the scene, there’s a place for everyone here.
Join Our Rainbow Photo Contest!
To celebrate Pride Month, we’re excited to announce a photo contest that captures the essence of our community through the colors of the rainbow. We invite you to participate and showcase your creativity and love for cider in a way that highlights each vibrant hue.
How to Participate:
- Take a Photo: Snap a picture that incorporates all the colors of the rainbow or just one color of your choosing in a creative way. It could be a beautifully arranged cider tasting with colorful fruits, a picturesque orchard scene, or anything that represents the spirit of Pride and our industry.
- Share Your Story: Along with your photo, share a brief story or description of what Pride and the cider community mean to you. We want to hear your unique perspective!
- Submit Your Entry: Post your photo and story on Instagram or Facebook using the hashtag #CiderPride2024. Make sure to tag us @pickcider. This contest is in no way sponsored, endorsed, or administered by, or associated with, Instagram or Facebook.
Prizes:
The contest runs throughout the month of June, and winners will be announced in early July. Six winners will be chosen from the entries at random and will be featured in our monthly newsletter and receive a Cider is for Everyone hoodie.
From Snack to Sensation: Elevating Cider and Cheese for National Grilled Cheese Day
It is widely known that cider and cheese make exceptional pairings, but can we upgrade an excellent snack into the perfect meal? For National Grilled Cheese Day, I took to my favorite aisle in the grocery store to find new ways to bring cider and cheese together.
When considering pairings, there are a few things I like to start with
- Match intensities: This can be very important when working with strong flavors like those found in blue cheese.
- The 4 C’s: Whether you start with the cheese or with the cider, consider if there are elements of each that you wish to balance out or to bring to the front by using the cut, complete, complement, or contrast methods.
- Consider your condiments: Condiments can make or break a pairing so don’t forget about them.
- Don’t underestimate the power of bubbles: Especially when working with buttery bread and strong cheese, allowing the carbonation to help cut through the fat can be very useful.
In this instance, I like to start with my type of cheese and then choose my cider style and complete the dish with bread, condiments, and other add-ons. In order to showcase the wide range of ciders available I have made pairings for all 5 of the Cider Families: Cider, Perry, Fruit Cider, Botanical Cider, and Dessert Cider.
Cider
Fresh mozzarella on a toasted baguette with crispy bacon and pistachio crumbles is cut and complemented by a cider made in the traditional method. The sparkling nature will cut through the buttery bread and fatty bacon and bring complementary fruity and vegetal qualities.
Smoked gouda on sourdough with honey dijon mustard, Pink Lady apple slices, and lemon zest is complemented by a harvest driven apple cider featuring at least medium tannin and no more than medium acidity. Consider a single varietal for this pairing.
Perry
Aged cheddar on pumpernickel with a blueberry compote and balsamic vinaigrette is beautifully balanced by the floral acidity and light sweetness of a perry. Consider a blend of both low and high tannin pears to match the intensity of the cheddar.
Fruit Cider
Gorgonzola on multi-seed bread with avocado and arugula paired with a semi-sweet, medium to medium+ acidity fruit cider. Consider a sour cherry cider for this pairing to bring out the nutty and green components of the sandwich.
Botanical Cider
Fontina cheese on potato bread with a basil pesto and fresh spinach can shine brightly with a semi dry botanical cider. Best cider matches for this pairing would have a medium body and at least medium acid that has nutty and green notes.
Dessert Cider
So for the dessert pairing, let me take you somewhere a little off the wall and make a sweet grilled cheese pairing. Brie cheese on a toasted croissant with nutella and fresh raspberries are the perfect match for ice cider that features notes of citrus floral and green.
Cheese and cider are the perfect pairing, and there are endless possible combinations. Don’t be afraid to trust your gut and measure with your heart.
Looking for more information on cider and food pairing? Download our Food and Cider Pairing Basics Guide.
Looking for in person options to learn more about cider and food pairing? Check out our upcoming Level 1 Certified Cider Guide workshops around the country.
Delicious Cocktail Concoctions for Dry Cider July
Summer is my favorite time of year for cocktails, from lazy beach days to backyard barbecues, or just relaxing under the warm sun, every activity is ripe with cocktail possibilities. It doesn’t hurt that we are surrounded by fresh juicy berries, crisp veggies, and citrus galore. I can think of no better way to enjoy the bounty of the season than to create dry cider cocktails for any palate.
Basic Rules for Cocktails
When it comes to creating your own cocktail recipes, there are a few basic rules that can really up your game.
- The 3 Ingredient Formula: Classic cocktails tend to follow a similar and reproducible 3 “ingredient” formula. Base liquor, ingredients to add sweetness, acidity, or both, and then your extras. The goal of the 3 ingredient formula is to create the perfect trifecta of balance and to be a building block for endless cocktail variations.
- Ice: Should your drink be shaken, stirred, or built? Should your drink be served up or on the rocks? The accepted “rule” is to shake if there is citrus in the cocktail, and to stir if the cocktail is spirit heavy. Built cocktails, also known as mixed drinks tend to be one liquor and one mixer with no added acid or sweet ingredients.
- Ratios: As for ratios, I like to start by considering the “golden rule” or 2:1:1. That is 2 parts spirit to 1 part sweet and 1 part sour. While I do use the word “rule”, I do say that with a grain of salt. These are more guidelines than hard and fast rules and are meant simply as a starting point for your cocktail constructions.
How Dry Cider Fits In
Now that we have our basic cocktail formula down, we can start to piece in cider to our formula. There are a few basic parameters to help in choosing just the right cider.
First, we can break any cider down into its base components: Sweetness/ Acidity/ Tannin
Because we are looking for cocktails using only dry cider, that leaves us with the following 4 categories.
- Dry high acid, high tannin
- Dry low acid, low tannin
- Dry low acid, high tannin
- Dry high acid, low tannin
Along with these categories, be sure to also consider fruitiness or perceived sweetness in the cider.
Next, we can break a cider down even further into basic mouthfeel and flavor categories. This would include whether it is still or sparkling, barrel aged or not. We could even dive as deep as pinpointing its most expressive flavor elements, but to be honest, we don’t even need to go that far to make delicious cider cocktails.
Now we have our basic cocktail rules and we have our basic cider components we can start to construct some delicious cocktails. I started my list by venturing out to the local farmers market. I was struck by the number of delicious fruits, berries and cucumbers and even fresh eggs that caught my eye. This was the inspiration for these true summer cocktails.
White Linen a.k.a Cucumber Gin Fizz
This cocktail is a refreshing crowd pleaser.
- 1.5 oz. gin
- .5 oz. St. Germain
- Cucumber
- Fresh lemon juice
- .5 oz. simple syrup
- Saline spray (optional)
- Top with a dry floral cider
- Cucumber ribbons for garnish
Muddle cucumber in a shaker, add gin ( I like Hendricks in this application), St. Germain, simple syrup, and fresh lemon juice. Add ice, shake well and double strain
Upstate New York Sour
Elegant and beautiful, this twist on a classic cocktail is sure to please.
- 2 oz. bourbon
- .75 oz. simple syrup
- 1 oz. fresh lemon juice
- 1 egg white
- 1.5 oz. dry tannin forward cider
- Bourbon-soaked cherries for garnish
Add bourbon, simple syrup, lemon juice and egg white (or vegan foamer) to a shaker and dry shake to incorporate all the ingredients and achieve a nice foamy texture. Add ice and wet shake. Strain into a rocks glass and add a large ice cube. Using the backside of a bar spoon, float 1.5 oz of your favorite dry tannin forward cider.
Summer Cider Sangria
Looking to make a large batch cocktail that you can adjust ingredients based on what you have on hand? This is the perfect cocktail for any summer plans.
- 750ml dry cider
- ½ cup apple or pear brandy
- Apple or pear slices
- Fresh berries
- Fresh citrus
- Citrus round and mint or other fresh savory herbs for garnish
Combine your fresh fruit and cider of choice into a large pitcher and stir to combine. Once satisfied with the fruit infusion, add the brandy and lots of ice. If you prefer your sangria to be a little sweeter, add fresh juice or lemonade.
*Note: you can change up the fruits used to better suit your cider choice. If your cider is low in acid, you could use more citrus. If your cider is higher in tannin, you could use more juicy red fruits to balance.
Not sure which cider to use, check out the American Cider Association’s Dry Cider Finder for a fantastic list of dry ciders throughout the US.