Put together by Devon chef Tim Maddams, the winter recipes are said to make ideal bar snacks or warming outdoor eats for New Year or wassail revellers.
The recipes include: smoked mackerel tart; potted pork with quick pickled beetroot; and barbecued pumpkin, pheasant and chorizo wraps.
They will be available to download at www.thatcherscider.co.uk later this month.
Maddams was a former head chef at Hugh Fearnly-Wittingstall’s River Cottage, in Netherbury, Dorset, where he became an early advocate of responsibly-sourced food.
Mulled cider
The recipe cards will also be distributed to pubs that buy the Somerset producer’s new Mulling Spice Sachets.
Designed to help pubs make mulled cider quickly and in small quantities, the sachets can be mixed with up to 500ml of cider to make the famous winter warmer.
The cider and spices are put on a gentle heat for five minutes, then sugar and a few slices of orange are added before it is served.
To make the mulled wine, Thatchers recommended its 4.9% ABV Heritage cider. However, it added that any of its ciders can be used.
For an extra festive treat, the cider maker also suggested adding a dash of rum in the glass.
Bar theatre
Martin Thatcher, managing director of Thatchers Cider, said: "Mulled cider offers pubs a chance to create some theatre at the bar.
"There’s nothing more welcoming than the warming, spicy aroma of mulled cider when you walk into a pub on a cold evening."
The sachets, made by Bristol-based Barts Spices, are exclusive to the on-trade.