Rocquette Cider Chilli Sauce

6 large red chillis
2 cups (400ml) dry artisan Rocquette Cider
A large thumb of ginger
4 cloves garlic
2 tablespoons of maple syrup, or 2 dessertspoons demerara sugar
Oil for frying


This recipe is quite sweet, but if you include the seeds from the chillis it will also be very hot. If you want a milder chilli sauce, remove the seeds and zest as these are the hottest parts. Finely chop the chillis.

In a saucepan heat the oil. Add the chillis and ginger and reduce the heat to a simmer while you chop the garlic. Allow the chillis to take on a translucent sheen, and then add the garlic and a pinch of salt.

Add the Rocquette Cider, and increase the heat. You might want now to use a hand blender to break up the chillis and garlic, or else you can wait until the end when the mixture has cooled and blitz it in a food processor. Now’s the time to add the maple syrup, or sugar, and reduce the whole thing down to a syrupy sauce. Cool and serve. Goes very well with a good strong Somerset Cheddar and a glass of artisan Rocquette Cider.