Dissolve gelatin in hot cider; add cold cider, lemon juice and salt.
Chill until partly set.
Stir in remaining ingredients. Put into 6-cup mold.
Chill overnight.
Serve with mayonnaise.
Pour Kahlua into hot cider or apple juice.
Stir with cinnamon stick.
Dissolve jello in hot cider liquid with salt.
Add cold ginger ale.
Chill until slightly firm; add fruit and nuts.
Make a day before to assure firmness.
Mold in 1-quart mold.
Serves 16.
Drop bag in hot cider and simmer for 20 minutes.
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.
In a saucepan, combine all ingredients; simmer over medium heat for 10 to 15 minutes.
Strain hot cider and serve in mugs with cinnamon sticks and orange peel for garnish.
Note: The longer the cider simmers, the stronger the flavour of the spices.
Heat cider until hot.
Pour hot cider into mug and add drink powder, nutmeg and cinnamon.
Stir and serve while hot.
Make in a 12-cup drip coffee maker glass pot or any 12-cup container.
Mix together apple cider, apple juice, lemon juice, cinnamon and cloves.
Serve hot.
This can be heated in a microwave or on top of the stove.
Keep hot on a drip coffee maker.
Pour water into a large saucepan and bring to a boil. Remove from heat and toss in the orange spice tea bags. Cover and let steep 5 minutes. Remove tea bags and stir in sugar, apple cider, rum, and 2 of the cinnamon sticks. Heat just to steaming -- do not boil.
Ladle hot cider into 6 mugs and drop 1/2 teaspoon butter into each. Garnish with a cinnamon \"swizzle\" stick.
Fill crock-pot with cider. Sprinkle pumpkin spice. Decrease spice accordingly for a lesser quantity. Heat for one hour after cider is hot. May be kept hot on low setting for several hours.
CIDER SYRUP: In medium saucepan, combine
ire rack. Drizzle with Apple Cider Glaze OR using tongs, dunk
Combine Calvados, sugar, and butter in large sauce pan over medium heat. Stir until sugar dissolves and butter melts.
Add cider and lemon juice; bring to low simmer but not a boil.
Place cinnamon stick in each serving cup. Pour hot cider into cups and grate small amount of fresh nutmeg over each. Serve hot.
t low speed, blend in hot cider.
Add remaining dry ingredients
Pour cider or juice in a large pan. Add sugar and heat. Do not boil. Wrap next 3 ingredients in a mesh or cloth bag. Drop bag into the hot cider. Add the cinnamon stick. Cook for about 20 minutes. Makes 1 gallon and makes your kitchen smell good!!
Simmer cider and spices 30 minutes. Turn off heat. Add rum and brandy. Serve while hot. Works well in crock-pot.
Bring the first 5 ingredients to a simmer in a medium saucepan. Remove from heat; cover and let steep for about 5 minutes.
Add 2 T. chilled butter to saucepan; bring to a simmer. Remove from heat.
Stir in bourbon and lemon juice. Strain into a large measuring cup.
Divide hot cider among 4 mugs. Cut 1 T. butter into 4 pieces. Add 1 piece to each mug. Sprinkle nutmeg over.
In a large saucepan, combine all ingredients.
Simmer for 10 minutes.
Strain out whole cloves and tea bags.
Transfer hot cider to pre-heated thermos containers.
Serve hot.
Garnish with orange rind.
For a party service, double the recipe and place in your crockpot on high for 2-3 hours.
Tie the cloves and tea bags in a piece of cheesecloth before adding to the crockpot so the they can be easily removed without straining.
ver medium heat, boil the cider, uncovered for 25 minutes or
Cider Syrup:
Place all ingredients