ar to the amount of apple scraps you're using.
Combine hot water, lemon juice, apple cider vinegar, honey, and cinnamon together in a mug.
nd 1/2 cup of apple cider vinegar.
Move the chicken
In a glass or stainless steel sauce pan heat the apple cider vinegar with 1 tsp sugar on the stove to where it is warm, but not boiling.
Loosely fill a clean glass jar with ginger.
Pour the warmed apple cider vinegar over the ginger and cap tightly with an acid-proof lid; store in a cool, dark place 2 weeks, shaking occasionally.
After two weeks have passed strain through cheesecloth and rebottle.
Puree olive oil, apple cider vinegar, garlic, apple and honey in a food processor until mostly smooth with tiny bits of apple. Season with salt & pepper set aside.
Cut chicken breast into thin slices and lightly sprinkle with curry powder. Saute'until done, remove from the pan and set aside. Toss remaining ingredients together with cooked chicken. Drizzle with vinaigrette and serve.
.\tWhisk the water, honey, whey, apple cider vinegar and salt until the honey
dd green apples, smoked sausage, apple juice , brown sugar and cinnamon
ag, add the chops, apple cider vinegar, 1 tablespoon extra-virgin olive
est of the dressing ingredients; apple cider vinegar, olive oil, marjoram, sea
Place apple in a glass jar with a tight-fitting lid. Add apple cider vinegar, sugar, and grated ginger; stir well. Close tightly. Let sit in the refrigerator, 4 to 5 days.
Strain syrupy liquid into a clean bottle, discarding apple scraps. Close tightly and chill.
Combine red cabbage, celery root, carrot, and green onions in a large bowl.
Place olive oil, apple cider vinegar, garlic, balsamic vinegar, celery seeds, salt, and black pepper in a jar. Seal and shake to mix well. Pour dressing over red cabbage mixture and toss to combine.
ill to make a savory vinegar that's very tasty in
Preheat oven to 350\u00b0.
Place tenderloin in baking dish. Combine apple juice, vinegar, brown sugar and garlic and pour over tenderloin. Place meat and sauce in a baking dish and top with the sliced apples. Bake for 2 1/2 to 3 hours until tenderloin reaches internal temperature of 180\u00b0 on meat thermometer or until the meat is no longer pink.\tRemove to a platter and let cool for a few minutes before slicing.
Combine apples and apple juice in a stockpot; bring
an.
Combine hard apple cider, apple cider vinegar, 1/4 cup oil
138 degrees C). Combine apple cider vinegar and 1/4 cup maple
Melt butter in a stockpot over medium-high heat. Stir in bacon and cook until just beginning to crisp, 4 to 6 minutes. Add onions; cook and stir until onions are lightly browned and translucent, 6 to 8 minutes.\n Watch Now
Stir in chicken broth, red wine, apple slices, and apple cider vinegar; bring to a boil. Stir in sugar, cloves, bay leaves, nutmeg, cinnamon, salt, and black pepper. Stir in red cabbage; cover, reduce heat to low, and simmer until cabbage is soft and cooked through, 30 to 45 minutes.\n Watch Now
In small bowl, whisk together apple butter, vinegar, brown sugar, garlic, Dijon mustard, salt and pepper.
Place chopped apples and onions in slow cooker. Add pork chops and pour apple butter mixture over top.
Cook on low for 5 to 6 hours, covered. Shred pork with two forks in cooker, and let meat marinate on low in sauce for 20 minutes, uncovered. Serve warm over rice or mashed potatoes.
Cut the ribs apart if necessary. Place the separated ribs, apples, apple juice, onions, apple cider vinegar, and water into a large soup pot, and bring to a boil. Cover, reduce heat to a simmer, and cook the ribs until tender, about 4 hours.
o 4 minutes. Pour in apple cider vinegar and cook, scraping up