Bring the cider to a simmer in a
old one gallon of your cider (screw top bottles that have
bring two cups of apple cider to a gentle boil.
5 minutes before slicing.
Cider Cream: Meanwhile, skim fat from
edium saucepan, bring 2 cups cider, 1/3 cup salt, brown
ornstarch and milk, then add cider. Add the apple slices and
Pour enough cider to fill crock pot to
ith oil. Add 1 cup cider to dish. Bake for 1
Pour cider into pot.
Zest the
Mix 5 pkgs. gelatin with 2 1/2 cups cold apple cider until dissolved.
Bring to a boil 4 cups apple cider, 8 pkgs. gelatin, and the honey.
Remove from heat.
Stir in dissolved cider/gelatin mixture, mix thoroughly.
Pour into 9 x 13 pan.
Chill until fully set.
Cut into squares.
Mix first 10 ingredients in large saucepan. Bring to boil. Reduce heat to medium-low and simmer mixture 30 minutes to blend flavors. Strain mulled cider into mugs. Serve cider, passing applejack brandy separately, if desired.
In a large bowl, mix the raspberries, limes and 1 cup cider. Leave to stand for 30 minutes.
Just before serving, fill with remaining cider, mineral water and apple juice. Garnish with nasturtium flowers, if using.
In a saucepan, add cider, cloves, nutmeg, ground cinnamon, and cinnamon sticks.
Bring to a boil over medium-high heat; reduce heat; simmer uncovered for 10 minutes.
Strain mixture to remove cloves and cinnamon sticks.
In individual mugs (6 mugs total), place 1 tablespoon butter, 1 tablespoon brown sugar, and 2 tablespoons rum.
Fill each mug with hot cider; stir.
Enjoy.
Preheat oven to 350\u00b0F. In a saucepan, boil cider until reduced to 1/3 cup. Remove from heat and stir in broth, herbs, garlic and lemon juice. Let stand for 30 mins.
Meanwhile, season chicken cavity. Tie legs together with twine. Place on a rack set in a roasting pan and coat with oil. Season. Roast chicken for 1 hour, or until a thermometer inserted in the thickest part of the thigh reads 175\u00b0F, basting occasionally with cider reduction.
Let rest for 10 mins then brush with any remaining glaze.
br>To finish, add the cider to the pan, stirring, and
In a saucepan, add apple cider and raspberries.
Bring to a boil; reduce heat, cover and let simmer for 15 minutes.
Remove saucepan from heat.
With a sieve, strain berries from cider and discard.
Serve warm.
In a large saucepan, bring cider to a boil and cook over a medium-high heat until reduced to 1 cup, about 40 minutes.
Combine reduced cider and all the other ingredients in a medium saucepan. Cook over low heat, stirring until sugar has dissolved.
Simmer sauce until thickened and cranberries have popped, stirring occasionally, 10-12 minutes. Sauce will thicken more when cooled.
Melt butter in large pot over medium-high heat. Add onion; saute until beginning to soften, about 5 minutes. Add cabbage; saute until slightly wilted, tossing frequently, about 6 minutes. Stir in apple cider. Reduce heat to medium; cover and cook until cabbage is tender, stirring occasionally, about 6 minutes. Uncover; simmer until almost all liquid in pot evaporates, about 3 minutes. Stir in vinegar. Season with salt and pepper.
ntil wilted, stirring frequently. Add cider and vinegar; cover and cook
In a saucepan bring first 5 ingredients to a simmer (cider - cinnamon stick); cover and simmer 15 minutes.
Stir in lemon juice.
Ladle cider into 8 mugs, floating a cube of butter n top of each and then garnish each mug with a cinnamon stick.