We all love a pint of Guinness on St. Patrick’s Day, a sip or two of ‘the water of life,” or a taste of Irish cream straight-up or on the rocks. You’ll get no argument here (on March 17 or any other day), but I’ve recently been drawn to a frosty glass of Magners Irish cider. The ‘other’ classic drink might not have as much history as Guinness — the brewery founded at St. James’s Gate in 1759 — or Jameson — the distillery established in Bow Street in 1780 — but it does come with well-established cider-making credentials, a crisp fruit taste, and refreshing light carbonation.
History first. Like so many other natural beverages, cider is one of the world’s most traditional drinks. The process of pressing apples, extracting and fermenting their juice, has produced a refreshing alcoholic drink since ancient times. During the Middle Ages, cider was a popular beverage in Ireland, particularly in rural areas where water supplies were often unreliable. The Anglo-Norman period saw the introduction of orchards into Ireland, and more than 350 named varieties of cider apples were eventually cultivated throughout the country, particularly in Cork, Kerry, Waterford, and areas of South Tipperary.
Clonmel eventually came to be the home of cider production in Ireland, and in 1935, local man William Magner set up his own business in Dowd's Lane. With a cider press and a dozen oak barrels, Magnerʼs cider-making was so successful it quickly grew in popularity as an alternative to other Irish drinks. He later amalgamated with British cider-maker H. P. Bulmer: the cider is still called Bulmers in Ireland and branded as Magners in the U.S. and elsewhere.
The process of grove-to-glass remains the same for both brands, beginning in early October with "the crush" when the apples are gathered. Unlike most brands which remove the fruits from the trees according to a production schedule, the makers of Magners wait until the apples themselves are ready. Harvesters gently shake the branches and wait for the fully ripened apples to fall to the ground. Magners also makes Pear Cider, crafted with only the best quality pears.
Cider has emerged as a sophisticated drink that many folks regard as a natural alternative to wine. The two beverages undergo the same fermentation process, can be served in similar situations, and can be drunk with equal enjoyment. Home cooks and chefs also consider it to be an exciting ingredient in recipes from appetizers, to mains, and desserts. You might want to add one of these to this year’s St. Patrick’s Day menu
APPLE-PEAR CHUTNEY
Makes about 1 1/2 cups
Add this chutney to a cheeseboard featuring your favorite Irish cheeses, especially Cashel Blue from Tipperary.
2 teaspoons olive oil
1 small shallot, finely chopped
3 medium apples, peeled, cored, and chopped
1 cup Magner’s Apple Cider
1 tablespoon honey
1 tablespoon apple cider vinegar
1/4 cup dried cranberries
1/4 teaspoon dried thyme
1/4 teaspoon kosher salt
1. In a small saucepan over medium-high heat, heat the oil. Add the shallot. Cook for 1 to 2 minutes, or until soft but not browned. Stir in the apples, cider, honey, vinegar, and cranberries. Bring to a boil. Reduce heat; simmer, uncovered, for 20 to 25 minutes, or until the apples are soft and most of the liquid has evaporated. Remove from the heat; stir in thyme and salt.
2. Transfer to a covered container; refrigerate until ready to serve. (Refrigerate in an airtight container for up to 10 days).
ROASTED PORK TENDERLOIN WITH APPLE CIDER SAUCE
Serves 4 to 6
This recipe features sliced apples, fresh herbs, and Magners Irish Cider, a combination that makes a flavorful pan sauce for the pork.
2 pork tenderloins, about 16 ounces each
Salt
Ground black pepper
Canola oil, for frying
1/2 cup Magners Irish Cider
2 cups chicken stock
2 Granny Smith apples, peeled, cored, and quartered
1 to 2 sprigs of fresh thyme and rosemary, plus more for garnish
1 ounce cold butter
White wine vinegar
1. Season the pork with salt and pepper. Let rest for about 45 minutes at room temperature.
2. Preheat the oven to 350°F. In a large ovenproof skillet over medium-high heat, heat the oil. Add the tenderloins; sear on all sides for 2 to 3 minutes, or until browned. Transfer the skillet to the oven; roast for about 20 minutes for medium.
4. Remove pan from oven. Transfer the tenderloins to a wire rack set over a platter; tent with aluminum foil (meat will continue to cook).
5. Return skillet to medium-high heat. Add cider; cook for about 5 minutes, or until reduced by half. With a wooden spoon, scrape up the brown bits from the pan. Add the stock, apples, and herbs; bring to a boil. Cook for about 5 minutes, or until the sauce thickens and the apples are tender.
6. Remove pan from heat; remove herbs. Whisk in the butter. Season with additional salt, pepper, and a splash of vinegar.
7. To serve, slice the pork. Transfer to a platter; spoon sauce over. Garnish with fresh rosemary and thyme sprigs
PEAR CIDER CAKE WITH TOFFEE SAUCE
Serves 10 to 12
Regardless of how you celebrate St. Patrick’s Day, this bundt cake with toffee sauce, both spiked with Magners Pear Cider, will be a great way to wrap up the festivities.
1 cup Magners Pear Cider
1/2 cup golden raisins
6 ounces butter, at room temperature
1 cup sugar
1 cup (packed) light brown sugar
1 tablespoon vanilla extract
3 large eggs
3 cups flour
2 teaspoons baking powder
1 1/2 teaspoons ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cardamom
1/2 cup buttermilk
2 Bartlett or Anjou pears, peeled, cored, and grated
Walnuts, for topping
1. In a small saucepan over medium-high heat, bring cider and raisins to a boil. Remove from heat; let stand for 30 minutes. Drain.
2. Preheat the oven to 325°F. Coat a 12 to 15-cup Bundt pan with no-stick baking spray with flour.
3. In the bowl of a stand mixer fitted with a paddle (or with a hand mixer), beat butter, sugars, and vanilla at medium speed until light and fluffy. Add eggs, one at a time, beating well after each addition.
4. In a medium bowl, whisk together the flour, baking powder, cinnamon, baking soda, salt, and cardamom. Gradually add to the butter mixture, alternately with the buttermilk. Stir in pears and raisins. Transfer to the prepared pan.
5. Bake the cake for 50 to 60 minutes, or until a wooden skewer inserted near the center comes out clean. Let cool in pan for 10 minutes. Invert cake onto a wire rack; let cool completely. Spoon some of the toffee sauce over the cake; sprinkle with walnuts.
6. To serve, cut cake into slices; pass remaining sauce.
TOFFEE SAUCE
Makes 1 1/4 cups
1 cup Magners Pear Cider
1 cup (packed) light brown sugar
4 ounces butter, at room temperature
1/4 cup heavy cream
1. In a medium saucepan over medium-high heat, bring the cider to a boil. Reduce heat. Simmer for about 10 minutes, or until cider is reduced by three-fourths. Stir in brown sugar, butter, and cream.
2. Return mixture to a boil over medium-high heat; boil for 2 minutes, or until sauce thickens. Remove from heat; let cool for 15 minutes. (Sauce can be rewarmed in microwave if made ahead; refrigerate in an airtight container for up to 1 week).
Margaret Johnson’s “Recipes” page also includes “Ireland Hopping: Adventures in Food, Drink, and Travel.” For further details on her work, or to order her cookbooks, visit irishcook.com
