Type what you have

Ingredients

• ✓ cinnamon stick
• beet
• white vinegar
• water
• brown sugar
• clove
• salt
• egg

Instructions

1. 1 Pour beet juice into a medium pot over medium heat. Stir in vinegar, cold water, brown sugar, cinnamon stick, cloves, and salt. Cook, stirring occasionally, until sugar is dissolved, about 8 minutes.
2. 2 Place beets into liquid mixture and continue cooking until beets are heated through, about 2 minutes more.
3. 3 Place hard-cooked eggs in a container with a tight-fitting lid. Pour liquid and beets into the container with eggs. Store the container in the refrigerator for about 5 days before eating.

By Terry

Ingredients

• ✓ cinnamon stick
• water
• black tea leaf
• soy sauce
• black soy sauce
• tangerine zest
• star anise
• salt
• egg

Instructions

1. 1 Gather all ingredients.
2. 2 Combine 3 cups water, tea leaves, soy sauce, black soy sauce, zest, cinnamon stick, star anise, and 1/4 teaspoon salt in a large saucepan; bring to a boil. Reduce heat, cover, and simmer for 3 hours.
3. 3 Meanwhile, place eggs and remaining 1 teaspoon salt into a medium pot; cover with cold water. Bring to a boil, reduce heat, and simmer for 20 minutes.
4. 4 Remove from heat, drain, and cool. Tap cooled eggs with the back of a spoon to crack shells; do not remove shells.
5. 5 Remove the saucepan from the heat. Add eggs and let steep for at least 8 hours, or for a richer flavor, up to 1 ½ days.

By soygirl

Ingredients

• ✓ cinnamon stick
• cranberry juice
• white sugar
• pear

Instructions

1. 1 Place cranberry juice, sugar, and cinnamon stick into a large saucepan. Bring to a simmer over medium heat, and simmer until the sugar dissolves. Meanwhile, peel the pears, leaving the stem intact.
2. 2 Place the pears into the simmering juice and cover. Cook until the pears are tender, turning occasionally, 15 to 20 minutes. Once tender, remove the saucepan from the heat, and set aside to cool to room temperature. Turn the pears a few times as they cool so the color remains even.

By Noodlefork

Ingredients

• ✓ cinnamon stick
• clove
• allspice berry
• cranberry
• water
• white sugar

Instructions

1. 1 Wrap cinnamon sticks, cloves, and allspice berries in a spice bag.
2. 2 Combine cranberries, water, and spice bag in a medium saucepan over medium heat. Cook until cranberries begin to burst, about 10 minutes.
3. 3 Stir in sugar and reduce the heat to low. Continue cooking until sugar dissolves, about 5 minutes. Remove from the heat and let cool to room temperature, about 30 minutes.
4. 4 Remove and discard spice bag. Cover cranberry sauce and chill in the refrigerator before serving, 8 hours to overnight.

By Marjk

Ingredients

• ✓ cinnamon stick
• orange juice
• brown sugar
• cranberry sauce

Instructions

1. 1 Mix together the orange juice, brown sugar, and cranberry sauce in a saucepan, stirring to dissolve the sugar. Bring the mixture to a boil, drop in the cinnamon stick, and reduce heat to a simmer. Cook, stirring frequently, until the cranberry sauce is melted and the glaze is hot and bubbling, about 10 minutes.
2. 2 To use: brush the glaze all over a roasted turkey during the last 45 minutes of cooking. Return the turkey to the oven and bake for 10 to 15 minutes to set the glaze. Repeat several more times before the end of cooking time.

By Heather

Ingredients

• ✓ cinnamon stick
• clove
• allspice berry
• red wine vinegar
• blueberry
• sugar
• brown sugar

Instructions

1. 1 Place the cinnamon sticks, cloves, and allspice berries onto the center of a 8 inch square piece of cheesecloth. Gather together the edges of the cheesecloth, and tie with kitchen twine to secure. Place spice sachet into a large saucepan and pour in the vinegar. Bring to a simmer over medium heat; cook for 5 minutes. Stir blueberries into the vinegar; cook until heated through, about 5 minutes. As the blueberries heat, gently shake the pot. Do not stir to avoid breaking the berries. Remove from heat, cover, and let stand at room temperature for 8 to 12 hours.
2. 2 Pour berries and liquid into a colander set over a bowl. Remove spice sachet. Transfer berries to hot, sterilized canning jars; reserve the liquid. Return liquid to saucepan and place over high heat. Stir in the white and brown sugars; bring to a boil. Boil until thickened, about 4 minutes.
3. 3 Ladle hot syrup over berries, leaving 1/2 inch headspace. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with sterilized lids; screw on rings.
4. 4 Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot. Leave a 2 inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 15 minutes.

By foodelicious

Ingredients

• ✓ cinnamon stick
• crab apple
• water
• sugar

Instructions

1. 1 Gather all ingredients. Inspect four 1/2-pint jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until jelly is ready. Wash new, unused lids and rings in warm soapy water.
2. 2 Remove stems and blossom ends from crab apples. Cut fruit into quarters and place into a large stainless steel pot. Add cinnamon stick, then pour in just enough water so you can see it through the fruit, but not so much that the fruit is floating. Bring to a boil over medium-high heat. Reduce the heat to medium and simmer until fruit is soft and has changed color, 10 to 15 minutes.
3. 3 Discard cinnamon stick. Strain fruit through 2 or 3 layers of cheesecloth; you should have at least 4 cups juice. Discard pulp, then pour juice back into the pot.
4. 4 Bring juice to a simmer, then cook for 10 minutes. Skim off any foam that comes to the surface. Stir in sugar until completely dissolved. Continue cooking at a low boil until juice reaches a temperature of 220 to 222 degrees F (104 to 106 degrees C), 2 to 5 minutes. Remove from the heat.
5. 5 Pack jelly into hot, sterilized jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
6. 6 Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 5 minutes.
7. 7 Remove the jars from the stockpot and let rest, several inches apart, for 12 to 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.

By Bru

Ingredients

• ✓ cinnamon stick
• berry
• brown sugar
• flax seed
• coconut

Instructions

1. 1 Stir the berries and brown sugar together in a microwave-safe bowl; heat on High until the berries are hot, about 2 minutes, stirring once about 1 minute into the heating process. Stir the ground cinnamon, ground flax seeds, and coconut into the heated berries and serve.

By teelites

Ingredients

• ✓ cinnamon stick
• orange
• apple cider
• clove
• allspice

Instructions

1. 1 Remove orange peels with a vegetable peeler or knife. Cut oranges into slices.
2. 2 Place orange peels and slices in a multi-functional pressure cooker (such as Instant Pot). Add apple cider, cinnamon stick, cloves, and allspice. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 6 minutes. Allow 10 to 15 minutes for pressure to build.
3. 3 Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove the lid. Remove spices and orange peel with a slotted spoon and discard.
4. 4 Serve mulled cider warm and garnish mugs with orange slices.

By RainbowJewels

Ingredients

• ✓ cinnamon stick
• water
• sugar
• cranberry
• ginger

Instructions

1. 1 Bring water and sugar to a boil in a pot over medium heat; boil for 5 minutes stirring occasionally. Add the cranberries, ginger, and cinnamon stick; return the mixture to a boil and cook until the cranberries start popping, about 5 minutes. Transfer the sauce to a shallow container; chill in refrigerator until cold, about 3 hours.

By Mr Mangia

Ingredients

• ✓ cinnamon stick
• clove
• allspice
• nutmeg
• lemon

Instructions

1. 1 Gather all ingredients.
2. 2 Combine cinnamon sticks, cloves, allspice, and nutmeg in an airtight container.
3. 3 Add lemon zest when making mulled cider.

By Bibi

Ingredients

• ✓ cinnamon stick
• lemon juice
• apple
• pear
• water

Instructions

1. 1 Fill a large bowl halfway with water. Add lemon juice and mix. Peel, core, and slice apples and pears, putting them in the lemon water to prevent browning.
2. 2 Drain fruit; do not rinse. Place drained fruit, 1/4 cup water, and cinnamon stick in a multi-functional electric pressure cooker (such as Instant Pot®). Set the Manual mode to high pressure according to manufacturer's instructions; set timer for 3 minutes. Allow 10 to 15 minutes for pressure to build.
3. 3 Release pressure using the natural-release method according to manufacturer's instructions, up to 15 minutes. Unlock lid. Remove and discard cinnamon stick. Pass the cooked fruit through a food mill; sauce will be slightly coarse. Blend fruit with an immersion blender for a smoother sauce.

By Buckwheat Queen

Ingredients

• ✓ cinnamon stick
• apple
• apple cider
• sugar
• pumpkin

Instructions

1. 1 Peel, core, and chop apples; set apple chunks aside, reserving peels and cores. Combine peels, cores, and 2 cups apple cider in a saucepan and bring to a boil. Reduce heat to low, cover, and simmer 30 minutes.
2. 2 Meanwhile, combine chopped apples, sugar, remaining cider, and cinnamon stick in a large, non-aluminum saucepan and bring to a boil. Reduce heat to low. Cover and simmer, stirring occasionally, until apples begin to fall apart, 20 to 40 minutes.
3. 3 Press peel-core mixture through a food mill or sieve placed over a bowl to catch juice. Reserve juice and discard peels and cores. Add juice to cooked apples in the saucepan and return mixture to a boil. Reduce heat and simmer, uncovered and stirring occasionally, until thick, 40 to 60 minutes. Remove and discard cinnamon stick. Stir in pumpkin.
4. 4 Preheat the oven to 300 degrees F (150 degrees C).
5. 5 Pour apple-pumpkin mixture into a large, shallow roasting pan.
6. 6 Place roasting pan into the preheated oven, leaving door slightly ajar. Bake, stirring every 15 minutes, until thick enough to spread, 1 to 1 1/2 hours.
7. 7 Inspect 6 half-pint jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until apple-pumpkin butter is ready. Wash new, unused lids and rings in warm soapy water.
8. 8 Spoon apple-pumpkin butter into sterilized jars leaving 1/2-inch head space. Wipe rims and threads clean; top with hot lids and screw bands on firmly.
9. 9 Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 5 minutes.
10. 10 Remove the jars from the stockpot and let rest, several inches apart, for 12 to 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.

By Melinda Steele StCyr

Ingredients

• ✓ cinnamon stick
• cranberry
• white sugar
• port
• salt

Instructions

1. 1 Combine cranberries, sugar, port, and salt in a multi-functional pressure cooker (such as Instant Pot®). Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.
2. 2 Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove lid. Add cinnamon stick and select Saute function; cook until sauce thickens, 5 to 10 minutes. Remove and discard cinnamon stick.
3. 3 Blend sauce with an immersion blender for a smoother consistency. Let cool; sauce will continue to thicken naturally.

By Fioa

Ingredients

• ✓ cinnamon stick
• water
• sugar
• clove
• lemon
• lemon

Instructions

1. 1 Combine water, sugar, cinnamon stick, cloves, and lemon zest in a saucepan; cook and stir over medium heat until just boiling, about 5 minutes.
2. 2 Reduce heat to medium-low and continue to cook until reduced to a thick syrup, 10 to 15 minutes.
3. 3 Stir lemon juice into the syrup; bring to a boil and cook 1 to 2 minutes more; strain into a bowl and refrigerate until chilled.

By Turtle

Ingredients

• ✓ cinnamon stick
• baby carrot
• sugar
• vinegar
• clove

Instructions

1. 1 Bring a large saucepan of lightly salted water to a boil. Cook carrots in boiling water until tender but not mushy, about 15 minutes; drain.
2. 2 Stir sugar, vinegar, and cloves together in a saucepan; drop in cinnamon stick and bring mixture to a boil. Stir until sugar dissolves.
3. 3 Transfer carrots to a bowl and pour syrup over carrots. Cover tightly; refrigerate until chilled and flavors have blended, 3 hours to overnight.

By Marilyn Woodard Thompson

Ingredients

• ✓ cinnamon stick
• cranberry
• brown sugar
• orange

Instructions

1. 1 Gather all ingredients.
2. 2 Mix cranberries, brown sugar, orange juice, orange zest, and cinnamon stick together in a saucepan; bring to a boil.
3. 3 Reduce heat and simmer until cranberries pop and sauce is thickened, about 15 minutes.
4. 4 For best results, transfer cranberry sauce to a bowl and refrigerate until chilled, at least 1 hour.
5. 5 Remove cinnamon stick from sauce and serve at room temperature.

By itsvince

Ingredients

• ✓ cinnamon stick
• cranberry
• orange zest
• orange juice
• brown sugar
• water

Instructions

1. 1 Place the cranberries, grated orange rind, cinnamon, orange juice, brown sugar and enough water to cover cranberries in a saucepan. Bring mixture to a boil over high heat. Immediately turn heat down and simmer for about 1 hour or until the sauce has thickened. Taste for sweetness and adjust with additional sugar if necessary. You can not overcook, so continue cooking until you have a good thick consistency. Let mixture cool a bit then refrigerate in a covered container.

By Barbara Yoder

Ingredients

• ✓ cinnamon stick
• lemon
• ginger
• water

Instructions

1. 1 Wash lemons and ginger. Slice lemons; peel and thinly slice ginger. Place lemon slices, ginger slices, and cinnamon sticks in a large pitcher; fill container with water. Store in refrigerator.

By djalbers

Ingredients

• ✓ cinnamon stick
• beet
• white sugar
• white vinegar

Instructions

1. 1 Heat beet liquid, sugar, vinegar, and cinnamon sticks in a saucepan over medium-high heat; bring to a boil and cook until sugar has dissolved, stirring constantly.
2. 2 Reduce heat to medium-low; simmer for 5 minutes. Pour mixture over sliced beets; stir to coat. Transfer beet mixture to a bowl; cover bowl. Refrigerate 8 hours to overnight before serving.

By TasteKing

Ingredients

• ✓ cinnamon stick
• apple cider
• white sugar
• orange zest
• clove
• cranberry

Instructions

1. 1 Combine the apple cider, sugar, cinnamon sticks, orange zest, and cloves in a large saucepan. Bring to a boil over high heat. Turn heat to low; simmer until sugar is dissolved and the flavors are blended, 10 to 15 minutes.
2. 2 Stir cranberries into the saucepan, turn heat to high, and bring to a boil. Cook, stirring constantly, until cranberries begin to pop, 5 to 10 minutes. Reduce heat to low, and cook until sauce begins to thicken, about 5 minutes. Remove cinnamon sticks and cloves. Pour into shallow dish to cool and serve.

By Jay Lynne Stuart

Ingredients

• ✓ cinnamon stick
• water
• white sugar
• lemon
• clove
• red wine

Instructions

1. 1 Bring water to a boil in a saucepan; dissolve sugar in water. Stir in lemon quarter, cloves, and cinnamon into water; boil for 10 minutes. Strain and return to saucepan.
2. 2 Stir red wine into water-sugar mixture; heat until piping hot, but not boiling, about 5 minutes.

By jessnmrb

Ingredients

• ✓ cinnamon stick
• water
• sugar
• vanilla bean
• lemon
• quince

Instructions

1. 1 Combine water, sugar, vanilla bean, and cinnamon stick in a large saucepan. Bring to a boil and stir until sugar has dissolved. Boil for 1 minute, then remove sugar syrup from heat.
2. 2 Fill a large bowl with water and stir in lemon juice. Peel, halve, and core quinces. Depending on their size, cut each into quarters or 8 pieces and immediately submerge in lemon water to prevent browning.
3. 3 Add quinces to saucepan with sugar syrup and bring to a simmer. Reduce heat and simmer until quinces are soft and have turned lightly pink, about 50 minutes. Remove from heat and allow to cool to room temperature. Refrigerate until cold, about 1 hour.

By Lola

Ingredients

• ✓ cinnamon stick
• apple cider
• allspice
• clove
• brown sugar

Instructions

1. 1 Gather all ingredients.
2. 2 Combine apple cider and cinnamon sticks in a slow cooker.
3. 3 Place allspice and cloves onto the center of an 8-inch square piece of cheesecloth.
4. 4 Gather edges of the cheesecloth together and tie to secure; place in the slow cooker. Stir in brown sugar. Cook on High, covered, until mixture is steaming and sugar has dissolved. Reduce heat to Low and keep warm.

By JANE MN

Ingredients

• ✓ cinnamon stick
• cranberry
• white sugar
• orange juice
• orange zest
• salt

Instructions

1. 1 Combine cranberries, sugar, orange juice, orange zest, and salt in a multi-functional pressure cooker (such as Instant Pot). Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.
2. 2 Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove lid. Add cinnamon stick and select Saute function; cook until sauce thickens, 5 to 10 minutes. Remove and discard cinnamon stick.
3. 3 Blend sauce with an immersion blender for a smoother consistency. Let cool; sauce will continue to thicken naturally.

By Fioa

Ingredients

• ✓ cinnamon stick
• almond milk
• coconut oil
• coconut milk
• honey
• rum
• vanilla extract

Instructions

1. 1 Combine almond milk and cinnamon sticks in a medium heavy-bottomed saucepan. Simmer for 5 minutes. Cover, remove from heat, and add coconut oil. Allow to steep and cool for 30 minutes.
2. 2 Remove lid and strain out cinnamon sticks. Whisk in coconut milk, honey, rum, and vanilla extract. Chill for 1 hour.
3. 3 Pour into an ice cream maker and process according to manufacturer's instructions, about 20 minutes. Serve immediately for 'ice milk' consistency or freeze overnight until firm.

By Angela Sackett Superhotmama

Ingredients

• ✓ cinnamon stick
• blackberry juice
• white sugar
• clove
• lemon
• rum

Instructions

1. 1 Combine blackberry juice, sugar, cloves, cinnamon stick, and lemon zest in a large saucepan. Slowly bring to a boil, stirring until sugar dissolves, about 5 minutes. Remove from heat and allow to cool.
2. 2 Strain to remove spices and add rum.
3. 3 Pour liqueur into a sterilized bottle and seal. Store in a cool, dark place.

By Marianne

Ingredients

• ✓ cinnamon stick
• milk
• sugar
• vanilla extract
• egg

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Combine milk, sugar, vanilla extract, and cinnamon sticks in a small saucepan over medium heat. Simmer for 3 minutes, then turn off and allow to cool until lukewarm.
3. 3 Add 3 tablespoons of the milk mixture to the beaten eggs and stir to combine.
4. 4 Remove cinnamon sticks from the milk and discard. Gradually beat eggs into the lukewarm milk mixture until combined. Pour mixture into ramekins and place them in a large roasting tin. Add enough water so it reaches halfway up the sides of the ramekins.
5. 5 Bake in the preheated oven until tops are lightly browned, about 40 minutes. Check the water level every so often so it does not cook dry, adding more water if needed.

By CeciliaR

Ingredients

• ✓ cinnamon stick
• milk
• white sugar
• egg yolk
• rum

Instructions

1. 1 Bring milk, sugar, and cinnamon sticks to a boil in a large saucepan over low heat. Continue to boil, stirring constantly, until milk has reduced by a little more than one-third, about 20 minutes. Remove from the heat. Leave in the saucepan and allow to cool slightly, about 10 minutes.
2. 2 Beat egg yolks with an electric mixer until thick and pale. Mix in a little of the warm milk mixture. Pour egg yolk mixture into the saucepan with the remaining milk mixture. Stir to combine and bring to a boil over low heat. Stir constantly, scraping the bottom and sides, until mixture is thick enough to coat the back of a spoon, 5 to 7 minutes.
3. 3 Remove from the heat, remove cinnamon sticks, and cool to lukewarm, 15 to 30 minutes. Stir in rum and cool completely, about 2 hours.

By AnaMaría

Ingredients

• ✓ cinnamon stick
• apple cider
• cranberry juice
• lemon
• brown sugar
• clove

Instructions

1. 1 Combine apple cider, cranberry juice, lemon slices, brown sugar, cinnamon sticks, and cloves in a large pot; bring to a boil. Reduce heat and simmer for 15 to 20 minutes.
2. 2 Use a slotted spoon to remove lemon slices, cinnamon, and cloves. Serve hot.

By Michele O'Sullivan