Type what you have

Ingredients

• ✓ apple cider
• apple
• rhubarb
• white sugar
• cinnamon

Instructions

1. 1 Combine apples, rhubarb, apple cider, sugar, and cinnamon in a large saucepan. Cover and cook over medium heat for 20 minutes.
2. 2 Transfer to a large bowl; beat with an electric mixer on medium-high speed until smooth and all chunks are gone. Serve warm.

By Melia

Ingredients

• ✓ apple cider
• red delicious apple
• asian pear
• white sugar
• cinnamon

Instructions

1. 1 Heat a large skillet over medium-high heat. Stir apples, Asian pears, and apple cider together in the skillet until the fruit is mushy, about 10 minutes.
2. 2 Smash the apples and pears with the back of a wooden spoon until no large chunks remain; continue cooking until thickened, 20 to 30 minutes more.
3. 3 Stir sugar and cinnamon into the sauce; cook, stirring occasionally, until the sugar dissolves completely, 5 to 7 minutes more.

By ztcopley

Ingredients

• ✓ apple cider
• apple
• brown sugar
• cinnamon
• lemon juice
• salt

Instructions

1. 1 Mix apples, brown sugar, cinnamon, lemon juice, apple cider, and salt together in a large pot over medium-high heat. Bring to a boil, then reduce heat to low and simmer for until apples are soft, about 20 minutes. Use a potato masher while cooking to help break down the apples. Serve warm or cool.

By Doug Matthews

Ingredients

• ✓ apple cider
• mulling spices
• vanilla ice cream

Instructions

1. 1 Heat apple cider and mulling spices in a saucepan over low heat. Bring to a simmer and steep until flavors blend, about 15 minutes. Divide cider between 12 mugs and add a scoop of ice cream to each mug.

By Rebecca Mustard

Ingredients

• ✓ apple cider
• apple
• white sugar
• brown sugar

Instructions

1. 1 In a 5 quart saucepan, bring apple cider and apples to a boil. Reduce heat. Cover and, stirring often, simmer 10 minutes, or until the apples are very tender.
2. 2 Sieve the mixture through a strainer or food mill, then return to simmer in the saucepan.
3. 3 Stir sugar and brown sugar into the mixture. Simmer uncovered 2 hours, stirring often, until the mixture reaches a spreadable consistency.
4. 4 Transfer to sterile containers and refrigerate or freeze until serving.

By TITCH

Ingredients

• ✓ apple cider
• white sugar
• cinnamon stick
• 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

• ✓ apple cider
• venison backstrap
• barbecue sauce
• bacon

Instructions

1. 1 Add venison to a shallow glass or ceramic baking dish; pour in enough apple cider to cover. Cover the dish with plastic wrap and refrigerate for 2 hours.
2. 2 Remove venison from the dish; pat dry. Discard apple cider. Return venison to the dish. Pour barbecue sauce over venison; cover the dish with plastic wrap and refrigerate for 2 to 3 hours more.
3. 3 Preheat an outdoor grill for high heat and lightly oil the grate. Charcoal is best, but if you must, use gas.
4. 4 Meanwhile, remove venison from the refrigerator; let stand until no longer chilled, about 30 minutes. Wrap each venison chunk in a strip of bacon; secure with a toothpick.
5. 5 Arrange venison on the grill so the chunks don't touch. Grill, turning occasionally, until bacon slightly burnt, 15 to 20 minutes. The slower, the better. The bacon will kick up some flames, so be ready.

By TIKCUF99

Ingredients

• ✓ apple cider
• cinnamon stick
• 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

• ✓ apple cider
• vodka
• whipped cream
• cinnamon

Instructions

1. 1 Combine vodka and apple cider in a 2-ounce shot glass. Top with whipped cream and a pinch of cinnamon.

By AGS63

Ingredients

• ✓ apple cider
• apple juice
• white sugar
• cinnamon stick
• grain alcohol

Instructions

1. 1 Inspect 9 (quart-sized) jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until drink mix is ready. Wash new, unused lids and rings in warm soapy water.
2. 2 Combine apple cider, apple juice, sugar, and cinnamon sticks in a large pot over medium-high heat; bring to a boil, stirring until sugar has dissolved. Off heat, discard cinnamon sticks. Cool mixture to room temperature, about 4 hours; stir in grain alcohol.
3. 3 Pour drink mix into sterilized canning jars. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly. Store in the refrigerator for up to 6 months.

By Cathy Nelson Reinert

Ingredients

• ✓ apple cider
• elderflower umbel
• white sugar
• fruit pectin
• citric acid

Instructions

1. 1 Inspect 6 half-pint jars for cracks and rings for rust, discard any defective ones. Immerse in simmering water until jelly is ready. Wash new, unused lids and rings in warm soapy water.
2. 2 Place elderflower umbels into a plastic or glass bowl. Pour apple cider on top so the flowers are fully immersed. Weigh down flowers with a small plate if necessary. Cover and let sit in the fridge for 24 hours.
3. 3 Place a small plate in the freezer. Line a colander with two layers of cheesecloth and strain the juice into a large heavy pot. Add the sugar and heat slowly, stirring to dissolve the sugar. Add the pectin and bring to a full boil on high heat, stirring constantly. Boil for exactly 1 minute, stirring constantly. Remove the pot from the heat.
4. 4 Remove the plate from the freezer and spoon about 1/2 teaspoon of the hot jelly on the plate. Tilt the plate back and forth and wait for a few seconds; if the jelly sets, it has the right consistency. If jelly remains liquid, return pot to the heat, add citric acid and boil for 30 more seconds. Repeat the jelling test. Skim off any foam with a ladle or a large spoon.
5. 5 Pack jelly into the prepared 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 spills. Top with lids and tightly screw on rings.
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 10 minutes.
7. 7 Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart. Let rest for 24 hours without moving the jars. Gently 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 Nora

Ingredients

• ✓ apple cider
• apple juice
• sugar
• cinnamon stick
• grain alcohol

Instructions

1. 1 Combine apple juice, apple cider, sugar, and cinnamon sticks in a large pot; bring to a boil, then set aside and cool completely.
2. 2 Stir in grain alcohol.

By Dan Kramer

Ingredients

• ✓ apple cider
• bourbon
• orange juice
• simple syrup
• apple

Instructions

1. 1 Combine the bourbon, apple cider, orange juice, and simple syrup. Stir.
2. 2 Serve with an apple slice.

By TheCocktailProjectcom

Ingredients

• ✓ apple cider
• apple juice
• white sugar
• glass bottle
• cinnamon stick
• grain alcohol

Instructions

1. 1 Bring apple cider, apple juice, and sugar to a boil in a large pot over medium heat until sugar is dissolved, about 10 minutes. Divide juice mixture evenly into the bottles. Add a cinnamon stick to each bottle.
2. 2 Divide alcohol into the bottles and allow mixture to cool; seal and store in a cool dry place.

By bgfoot05

Ingredients

• ✓ apple cider
• orange juice
• pineapple juice
• cinnamon stick
• clove
• honey

Instructions

1. 1 Combine apple cider, orange juice, pineapple juice, cinnamon sticks, cloves, and honey in a large stockpot over medium heat. Bring to a boil, then simmer over low heat, or transfer to a slow cooker to keep warm while serving. Strain out cinnamon sticks and cloves before serving if desired.

By Charlene Luzum

Ingredients

• ✓ apple cider
• ice
• pear vodka
• cranberry soda
• cinnamon stick

Instructions

1. 1 Fill a lowball glass with ice.
2. 2 Combine vodka and apple cider in a cocktail shaker and stir with a spoon. Pour over the ice in the glass. Add cranberry soda and swizzle with the cinnamon stick.

By FrackFamily5 CACT

Ingredients

• ✓ apple cider
• caramel ice cream topping
• turbinado sugar
• salt
• apple pie spice
• rum
• cinnamon stick

Instructions

1. 1 Combine apple cider and ¼ cup caramel ice cream topping in a 4-quart slow cooker until smooth; cover the slow cooker.
2. 2 Cook on Low for 3 to 4 hours or on High for 1 hour and 30 minutes to 2 hours.
3. 3 Combine sugar, salt, and apple pie spice in a small shallow bowl. Add remaining 2 tablespoons caramel ice cream topping to a small saucer.
4. 4 Moisten rims of 8 mugs or heatproof glasses in caramel topping, then dip into spice mixture.
5. 5 Ladle hot cider into the prepared mugs; add 3 tablespoons spiced rum to each mug and garnish each with a cinnamon stick.

By Juliana Hale

Ingredients

• ✓ apple cider
• maple syrup
• cinnamon stick
• clove
• allspice berry
• orange peel
• lemon peel

Instructions

1. 1 Pour apple cider and maple syrup into a large stainless steel saucepan.
2. 2 Enclose cinnamon sticks, cloves, allspice berries, orange peel, and lemon peel in a piece of cheesecloth; tie with kitchen twine. Add to the saucepan.
3. 3 Cook over medium heat until cider is hot, but not boiling, 5 to 10 minutes.
4. 4 Remove from heat; discard spice bundle.
5. 5 Ladle cider into mugs, adding cinnamon sticks to each, if desired.

By Jackie

Ingredients

• ✓ apple cider
• maple syrup
• black tea
• ginger
• cardamom pod
• bourbon
• lemon juice

Instructions

1. 1 Bring cider and maple syrup just to a boil in a saucepan. Remove from heat. Add tea bags, ginger, and cardamom. Let stand, covered, for 5 minutes. Remove and discard tea bags and spices. Stir in bourbon and lemon juice.
2. 2 Transfer to a warmed 32- to 40-ounce thermos.

By Juliana Hale

Ingredients

• ✓ apple cider
• orange juice
• lemon juice
• clove
• cinnamon stick
• ground ginger
• nutmeg

Instructions

1. 1 In a slow-cooker or a large pot over low heat, combine apple cider, orange juice and lemon juice. Season with cloves, ginger and nutmeg. Bring to a simmer. If using a slow cooker, allow to simmer all day. Serve hot.

By Bea Gassman

Ingredients

• ✓ apple cider
• ✓ apple cider
• butter
• sugar
• blackstrap molasses
• cinnamon stick
• lemon juice
• cornstarch

Instructions

1. 1 Melt butter in a saucepan over medium heat until it begins to bubble, about 1 minute. Add sugar and molasses; stir until sugar has absorbed molasses and butter, about 3 minutes. The mixture will be very dry. Add 2 cups apple cider. Mix well and bring to a slow boil. Add cinnamon stick and continue to simmer syrup for about 10 minutes.
2. 2 Whisk together 1 tablespoon apple cider, lemon juice, and cornstarch in a small bowl.
3. 3 Pour cornstarch mixture into syrup in the saucepan, whisking continuously until fully incorporated. Simmer until thickened, with a consistency similar to warm maple syrup, about 5 minutes. The syrup will thicken upon cooling.
4. 4 Serve warm. Store leftovers in an airtight container in the refrigerator for up to 3 weeks.

By Buckwheat Queen

Ingredients

• ✓ apple cider
• brown sugar
• cinnamon stick
• lemon zest
• allspice
• clove
• rum
• butterscotch schnapps

Instructions

1. 1 Combine cider and sugar in a large saucepan.
2. 2 Wrap cinnamon, lemon zest, allspice, and cloves in cheesecloth; secure with kitchen twine. Add to cider mixture.
3. 3 Bring to a boil; reduce heat to low and simmer 15 minutes. Remove and discard spice bundle; stir in rum and butterscotch schnapps. Serve warm in mugs.

By KerriJ

Ingredients

• ✓ apple cider
• apple juice
• sugar
• brown sugar
• cinnamon stick
• clove
• grain alcohol
• vanilla vodka

Instructions

1. 1 Gather all ingredients.
2. 2 Place apple cider, apple juice, white sugar, brown sugar, cinnamon sticks, and whole clove in a large pot over high heat. Bring to a boil, then reduce heat to medium-low and simmer for 20 minutes.
3. 3 Remove from heat and allow to cool completely. Stir grain alcohol and vanilla vodka into the cooled mixture.
4. 4 Pour into clean bottles or jars; store in the refrigerator.
5. 5 Enjoy!

By UNCHAINED

Ingredients

• ✓ apple cider
• ✓ apple cider
• cooking spray
• white cake mix
• egg
• butter
• vanilla pudding mix
• confectioners' sugar

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a fluted tube pan (such as Bundt®) with cooking spray.
2. 2 Combine cake mix, 1 cup apple cider, eggs, butter, and vanilla pudding mix in a large bowl; mix until smooth. Pour batter into the tube pan.
3. 3 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 40 minutes.
4. 4 Stir confectioners' sugar and 3/4 cup apple cider together in a small bowl to make the glaze.
5. 5 Pour glaze over the cake and let soak into the cake and down the sides of the pan, about 30 minutes. Invert onto a plate and cool completely, about 30 minutes.

By Beccabo73

Ingredients

• ✓ apple cider
• apple jelly
• lemon juice
• worcestershire sauce
• hot pepper sauce
• salt
• black pepper
• chicken thigh

Instructions

1. 1 Combine apple cider, apple jelly, lemon juice, Worcestershire sauce, hot sauce, salt, and pepper in a saucepan over medium heat. Cook and stir just until jelly melts, 3 to 5 minutes. Remove from heat and let marinade cool to room temperature, about 10 minutes.
2. 2 Place chicken thighs and marinade into a 1-gallon plastic zip-top bag and let marinate for at least 1 hour.
3. 3 Preheat an outdoor grill for medium heat and lightly oil the grate. Remove chicken from the bag and discard marinade.
4. 4 Grill chicken thighs until no longer pink in the centers, turning frequently being careful not to let chicken burn, 20 to 25 minutes. An instant-read thermometer inserted into the center of a thigh should read at least 165 degrees F (74 degrees C).

By Jim Haggarty

Ingredients

• ✓ apple cider
• mustard
• dill
• salt
• black pepper
• chicken thigh
• baby carrot
• cabbage

Instructions

1. 1 Whisk apple cider, mustard, dill, salt, and black pepper together in a large bowl until well combined. Add chicken thighs; toss until evenly coated. Cover the bowl with plastic wrap; marinate in the refrigerator for 1 hour.
2. 2 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
3. 3 Remove chicken from marinade, shake off excess, and place on a plate. Pour remaining marinade into a large skillet. Add carrots and cabbage to the skillet; bring to a boil over medium-high heat. Reduce heat, cover, and cook until carrots have softened, about 30 minutes.
4. 4 Meanwhile, cook chicken thighs on the preheated grill until no longer pink at the bone and the juices run clear, about 20 minutes, flipping halfway through. An instant-read thermometer inserted near but not touching the bone should read 165 degrees F (74 degrees C). Transfer chicken to a serving plate; rest for 5 minutes.
5. 5 Serve chicken with carrots and cabbage.

By Soup Loving Nicole

Ingredients

• ✓ apple cider
• green bean
• olive oil
• bacon bits
• onion
• salt
• black pepper

Instructions

1. 1 Combine green beans and cider in a microwave-safe bowl; cover with plastic wrap. Cook in microwave on high for 5 minutes; stir beans. Return to oven and cook until tender, 5 more minutes. Remove beans with a slotted spoon and transfer to a serving bowl; reserve cider.
2. 2 Heat olive oil in a small skillet over medium heat; cook and stir bacon bits and onion in the hot oil until onion is tender, 5 to 10 minutes. Pour cider from green beans into the skillet; simmer until liquid is reduced, 5 minutes.
3. 3 Spoon bacon mixture over green beans. Season with salt and black pepper.

By Carol Shorter Hicks

Ingredients

• ✓ apple cider
• ice
• vodka
• spiced rum
• cinnamon
• lime
• cinnamon stick

Instructions

1. 1 Add ice to a cocktail shaker. Add cider, vodka, and rum; shake well until chilled.
2. 2 Shake cinnamon into a small plate. Rub lime wedge around the edge of a martini glass. Dip edge of glass into cinnamon.
3. 3 Strain cocktail into martini glass; garnish with lime wedge and cinnamon stick.

By abby_boo

Ingredients

• ✓ apple cider
• sweet potato
• hazelnut
• heavy cream
• sour cream
• salt
• pepper

Instructions

1. 1 Place the sweet potatoes into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two.
2. 2 Mash the potatoes until smooth, then stir in the hazelnuts, heavy cream, sour cream, and apple cider. Season to taste with salt and pepper.

By jonnyd523

Ingredients

• ✓ apple cider
• water
• salt
• sage
• rosemary
• thyme
• black peppercorn
• ice

Instructions

1. 1 Combine 4 cups water, apple cider, kosher salt, sage, rosemary, thyme, and peppercorns together in a large stockpot. Bring to a boil; cook and stir brine until the salt is just dissolved. Remove from heat; add ice cubes.

By AngelinaLaRue