Combine the apple juice, ginger, star anise and cinnamon stick in a saucepan. Bring to a boil, then reduce heat and simmer for 5 mins. Add the hard cider, wine and sugar and gently warm through. Take care not to let the mixture boil.
Remove the ginger, star anise and cinnamon stick. Divide the mulled wine among four heatproof glasses, garnish with the apple slices and serve.
eel, core and quarter the apple, then cut each quarter into
Boil apple juice and wine in a large saucepan until reduced to 3/4 cup, about 30 minutes. Whisk in butter or margarine.
Preheat oven to 425 degrees F (220 degrees C).
Peel and cut vegetables into l/2 inch pieces. Divide between 2 roasting pans. Pour apple juice mixture over vegetables. Sprinkle with salt and pepper. Toss to coat.
Roast until vegetables are tender and golden, stirring occasionally, about 40 minutes.
o medium and pour apple juice and red wine into the pan; bring
Combine flour, dates, salt, cinnamon, nutmeg, cloves and soda. Cream margarine.
Add egg, vanilla, apple juice and sugar substitute.
Stir in flour mixture, apples, nuts and raisins. Spray 8 x 12-inch pan with Pam.
Add mixture.
Bake at 350\u00b0 for 25 to 30 minutes.
submerge them in lemon juice and a little water).
eat with fork.
Combine apple juice, catsup, salt, pepper, thyme, mustard
eat with fork.
Combine apple juice, catsup, salt, pepper, thyme, mustard
Combine apple juice, red hots and lemon juice in saucepan. Heat on low temperature.
Stir with wooden spoon until red hots are all melted.
Let cool a little and serve warm in cup.
Or chill and pour over ice in glass.
Heat apple juice and sugar.
Tie spices in bag and put in apple juice.
Let simmer 15 minutes.
Remove bag of spices.
Serve hot.
Brown
chops
in
a
12-inch
Dutch
oven in margarine. Remove chops
and
saute apples and onion slices in drippings until tender.
Set
aside
in
a\tbowl.
Return chops to Dutch oven. Add
apple juice, bouillon, sage and 1/2 teaspoon salt. Bring to a boil, cover and simmer for 15 minutes.
Add apples and onions to\tDutch
oven
and
cook\tfor 5 minutes.\tRemove chops, apples and
onions.
Stir\tin the half and half.
Cook and stir
until sauce boils and thickens.
Pour over chops and serve.
Mix apple juice with 3 parts water.
Stir in lemon juice and chopped mint.
Blend until mint leaves are fine.
Chill and serve.
Put apple juice in a cup, the top up with carbonated water.
NB: If you like it fizzy you may want more carbonated water, likewise if you like it less fizzy you should put less carbonated water inches.
Combine ice cream and apple juice.
Beat until foamy.
Pour into glasses.
Top each serving with a sprinkle of cinnamon.
Pour apple juice into a microwave-safe mug, add spices, and nuke at full power for 1 1/2 minutes or until it is hot, yet drinkable.
Remove from the microwave and steep the tea bag for as long as you like; I like a mild tea flavour so I just swish it around for about 15 seconds.
Remove tea bag and drink immediately!
Combine the apple juice and lemon juice in the slow cooker.
Add the cinnamon sticks, cloves, and lemon slices, and grate in the nutmeg.
Cover and cook on LOW for 4-6 hours.
Serve hot, straining out the cinnamon sticks and cloves.
Saute onion in oil.
Salt and pepper chicken.
Add apple juice, water, lemon juice and cumin.
Cover and simmer 1/2 hour.
Combine apple juice, ground cinnamon, nutmeg, cinnamon sticks and lemon juice.
Add ice cream and ginger ale just before serving.
Empty undiluted frozen apple juice into decorative pitcher or 2-quart serving carafe. Fill juice container with club soda (3 times) and pour into the pitcher; stir well.
Chill, and serve in fluted champagne glasses.
first fill the cup with the apple juice.
freeze for about 2-2 1/2 hours or until the top is frozen but breakable with a finger.
poke the ice until you cant see big chunks.
the ice is the slushie part and there is juice also.
use different kinds of juice like pineapple or orange for a diffrent taste.