SANDFORD ORCHARDS LAUNCHES NEW COLLECTION OF VINTAGE CIDERS

SANDFORD ORCHARDS LAUNCHES NEW COLLECTION OF VINTAGE CIDERS

Devon based Sandford Orchards has launched a brand new collection of Vintage Ciders; a finest cask-aged cider, ‘Sandford Reserve’, a fresh oak-finished cider, ‘Apple & Oak’ and a mighty vat-aged cider named ‘The General’. This new range is available nationwide from retail outlets and www.sandfordorchards.co.uk RRP £32.00 for 12 x 500ml bottles.

Barny Butterfield, Chief Cidermaker at Sandford Orchards comments: “Every apple harvest has a distinct character. To use the term ‘vintage’ a cider must declare the year of harvest with the age of the cider providing a strong indication of its depth of flavour and maturity. A huge amount of effort went into creating our new vintage ciders and we are thrilled with the results. We trialled more than forty different potential winners before whittling them down to these three, each of which boasts their own unique characteristics.”

Apple & Oak – Fresh Oak-Finished Cider (ABV 6.7%)

‘Apple and Oak’, is a dry vintage cider aged in new oak barrels. It showcases youthful, ripe, bittersweet apple flavours which are complemented by hints of vanilla and toasty oak. The ideal accompaniment to a cheese ploughmans or cured meats, it’s the ‘cider nouveau’ of the collection.

Sandford Reserve – Finest Cask-Aged Cider (ABV 7.4%)

Sandford Reserve is the ‘exhibition’ cider of this new range. Using the pick of the 2019 crop and  matured in larger wine casks, Sandford Reserve drinks like a smooth, oaky, chardonnay with flavours of honey, Madeira and dried fruits. It’s the perfect partner to curry or spicy Asian food.

The General – Mighty Vat-Aged Cider (ABV 8.4%)

The General is the Imperial Stout of this vintage range. This super rich cider is bold and satisfying with the flavours of Seville orange, plum and baked apple. It is a superb complement to gamey meats or a fully-laden Sunday roast.

Founded in 2002, independent, family-owned Sandford Orchards is based in Crediton, Mid Devon in the oldest working cider mill in the UK. The area has long been known as one of the most fertile parishes in all of Britain, both for its grazing and ability to grow apples. Crediton sits in the lee of the moors, so receives the right amount of rain and the right units of heat in summer.

Sandford Orchards takes a fresh, natural and low impact approach to producing cider. With their recent rebrand and expanded capacity, they are starting 2021 in a strong position to meet the needs of their fast-growing fan base as well as cider drinkers who want to trade up to something more authentic and better tasting.

Combining tradition and innovation, Sandford Orchards produces an award-winning range of core session ciders including Devon Red, Devon Dry and Devon Mist and fruit ciders; blackberry flavoured Fanny’s Bramble, Berry Lane using perfectly ripe raspberries, Old Blossom made from delicate Elderflower and an invigorating and zingy Cider Ginger.

For further information on Sandford Orchards please visit www.sandfordorchards.co.uk, follow Sandford Orchards on Twitter, Facebook and Instagram.

*Sandford Orchards Vintage Range of cider is available in cases of 12 x 500ml bottles RRP £32.00  and can be purchased from selected retail and hospitality outlets or online at www.sandfordorchards.co.uk.

Sandford Orchards Devon Red Relish

Sandford Orchards Devon Red Relish

Thanks to the Fuss Free Foodie for her latest creation with Sandford Orchards!

Sandford Orchards Devon Red Relish

Makes 3 to 4 small Kilner jars

  • 80g raisins/sultanas
  • 80ml malt vinegar
  • 400ml Sandford Orchards Devon Red cider
  • 400g banana shallots (6), finely chopped
  • 375g eating apples (3), peeled, cored and finely diced
  • 120g dark muscovado sugar
  • ¼ tsp powdered ginger
  • ½ tsp garlic salt
  • ¼ heaped tsp mixed spice
  • ¼ tsp chilli flakes
  • 4-5 rasps of nutmeg
  1. Place all the ingredients in a large pan. Bring to the boil and keep on a medium to high heat for the first 15 minutes. Stir every 5 minutes or so.
  2. Reduce the heat to medium and keep it bubbling away so that it starts to reduce. Keep stirring the relish every 5 minutes.
  3. The relish is ready when it goes darker in colour and the liquid evaporates. This should take about 45 -55 minutes. Allow the relish to cool. Serve in a pretty bowl or jar on a cheese board along with your favourite crackers.

Fuss Free tips!

  • If the relish needs to reduce to a darker colour and there is no liquid left add a splash of hot water. If you wanted to make enough for just one event you could halve the recipe and it will cook in 30 minutes.
  • If you wanted to store the relish for a longer period, follow your usual preserving methods or sterilize some jars by placing glass jars in an oven for 15 minutes at 150˚C/300˚F/Gas Mark 2 and boiling the lids in water. Place the relish in the jars whilst they are hot and place wax paper over the top.

Click here to watch on youtube. Alternatively, click here to have a look at other recipes by The Fuss Free Foodie involving ciders from our members!