Type what you have

Ingredients

• ✓ apple juice
• butter
• honey

Instructions

1. 1 In a small bowl, whisk together melted butter, honey, and apple juice.

By Jane

Ingredients

• ✓ apple juice
• apple
• lemon juice
• grape
• celery
• green onion
• mayonnaise
• yogurt
• celery seed
• watercress
• walnut

Instructions

1. 1 In a large bowl, combine the apples and lemon juice. Add the grapes, celery, and green onions; toss.
2. 2 In a small bowl, whisk together the mayonnaise, yogurt, apple juice and celery seeds. Spoon over the apple mixture, and toss gently.
3. 3 Wash the watercress, and dry thoroughly. Arrange greens on individual salad plates. Mound the apple mixture on top, and sprinkle with the walnuts.

By Barrett

Ingredients

• ✓ apple juice
• pumpkin puree
• pumpkin pie spice
• ice cube

Instructions

1. 1 Combine apple juice, pumpkin purée, and pumpkin pie spice in a punch bowl or pitcher; stir or shake, depending on the container, until thoroughly mixed.
2. 2 Pour over ice to serve.

By Zack

Ingredients

• ✓ apple juice
• apple schnapps
• vodka

Instructions

1. 1 In a large cocktail shaker full of ice, combine apple schnapps, vodka, and apple juice; shake well to mix. Divide evenly between two martini glasses.

By Stacia Gowens

Ingredients

• ✓ apple juice
• water
• lemon juice
• honey

Instructions

1. 1 Mix apple juice, hot water, lemon juice, and honey in a mug; stir. Serve warm.

By Kathleen

Ingredients

• ✓ apple juice
• apple cider vinegar
• liquid smoke
• bay leaf
• baby back pork rib

Instructions

1. 1 Combine juice, vinegar, and liquid smoke in a multi-functional pressure cooker (such as Instant Pot). Add bay leaves.
2. 2 Add a trivet to the pot and place ribs on top, trimming as needed to fit. Close and lock the lid; set valve to sealing. Choose high pressure and set timer for 15 minutes. Allow 10 to 15 minutes for pressure to build.
3. 3 Release pressure using the natural-release method according to manufacturer's instructions, about 15 minutes. Unlock and remove the lid.

By ktskas

Ingredients

• ✓ apple juice
• cranberry juice concentrate
• orange juice
• ginger ale
• apple

Instructions

1. 1 Combine apple juice, cranberry juice concentrate, and orange juice. Stir until dissolved; slowly add ginger ale.
2. 2 Thinly slice apple horizontally. Float slices on top of punch.

By Michele O'Sullivan

Ingredients

• ✓ apple juice
• vegetable oil
• moose roast
• onion soup mix

Instructions

1. 1 Heat oil in a large skillet over medium-high heat. Add roast and brown on all sides, then transfer to a slow cooker.
2. 2 Sprinkle onion soup mix over roast, then pour in apple juice. Cover and cook on Medium until meat is very tender, 6 to 8 hours, checking occasionally to make sure there is sufficient liquid and adding more apple juice if necessary.
3. 3 Serve roast with cooking juices, or thicken the juices for a tasty gravy.

By Lynda McLean Falloon

Ingredients

• ✓ apple juice
• apple cider
• 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 juice
• orange juice
• pineapple juice
• lemon juice
• mint leaves

Instructions

1. 1 In a large pitcher, stir together the apple juice, orange juice, pineapple juice and lemon juice. Mix and pour into glasses full of ice to serve. Garnish each serving with a mint leaf.

By BUSYMOMOFTHREE

Ingredients

• ✓ apple juice
• pork chop
• butter
• onion soup mix

Instructions

1. 1 Gather all ingredients.
2. 2 Place pork chops into a multi-functional pressure cooker (such as Instant Pot).
3. 3 Dot butter over chops, then sprinkle with onion soup mix. Pour in apple juice.
4. 4 Close and lock the lid. Select high pressure according to the manufacturer's instructions; set the timer for 5 minutes. Allow 10 to 15 minutes for the pressure to build. Release the pressure using the natural-release method according to the manufacturer's instructions, 10 to 40 minutes.

By LDMKitchen

Ingredients

• ✓ apple juice
• maple syrup
• cinnamon
• nutmeg
• pectin
• white sugar

Instructions

1. 1 Inspect 6 (half-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 Combine apple juice, maple syrup, cinnamon, and nutmeg in a heavy saucepan; add pectin and bring to a rolling boil over high heat until pectin is dissolved. Slowly stir in sugar; return to a rolling boil and boil for 1 full minute.
3. 3 Off heat, skim off foam with a metal spoon.
4. 4 Pack jelly into hot, sterilized jars, filling to within ¼ inch of tops. Run a clean knife or thin spatula around insides of 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.
5. 5 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 boiling water using a holder. Pour in more boiling water to cover the jars by at least 1 inch. Bring to a rolling boil, cover, and process for 15 minutes.
6. 6 Remove jars from the stockpot; set aside to cool, several inches apart, 12 to 24 hours. Press centers of lids with a finger to ensure lids do not move up or down. Remove rings for storage and store in a cool, dark area.

By robbybaby

Ingredients

• ✓ apple juice
• apple cider
• 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 juice
• water
• salt
• garlic
• ice cube

Instructions

1. 1 Line a cooler with a large food-safe bag. Add 1 gallon water, apple juice, and salt to the bag; stir until salt is dissolved. Add garlic.
2. 2 To use, place turkey in brine, breast-side down; add more water as needed until turkey is completely submerged. Pour ice over turkey. Seal the bag, close the cooler, and let turkey brine overnight.

By Godiva Goddess

Ingredients

• ✓ apple juice
• pork rib
• garlic
• garlic
• barbecue sauce

Instructions

1. 1 Prepare charcoal in a smoker, and bring the temperature to 225 degrees F (110 degrees C).
2. 2 Cut the ribs into smaller portions of 3 or 4 ribs, and place them in a large pot. Pour in enough apple juice to cover. Place a lid on the pot and bring to a boil. Remove from the heat, and let stand for 15 minutes.
3. 3 Lightly oil the grate in your smoker. Place ribs on the grate, and throw a few cloves of garlic onto the hot coals. Close the smoker. Maintain the temperature at 225 degrees F (110 degrees C) by adding more charcoal as needed. Smoke the ribs for 7 hours, adding more garlic cloves to the coals occasionally.
4. 4 Make a sauce by mixing together the barbeque sauce with 2 cups of the apple juice from the pot. Season with granulated garlic. Baste ribs with this sauce while continuing to cook for another 30 minutes.

By WHATS HIS FACE

Ingredients

• ✓ apple juice
• vegetable broth
• salt
• black pepper
• herbes de provence

Instructions

1. 1 Combine vegetable broth, apple juice, kosher salt, black pepper, and herbes de Provence in a pot; bring to a boil, stirring until salt is completely dissolved. Cool completely, transfer to a container or resealable plastic bag, and refrigerate until chilled.

By Ellie

Ingredients

• ✓ apple juice
• ham
• brown sugar
• all-purpose flour
• milk

Instructions

1. 1 Gather the ingredients. Preheat the oven to 325 degrees F (165 degrees C).
2. 2 Place ham, cut-side down, into a large roasting pan. Press brown sugar evenly onto ham. Pour apple juice into the pan. Cover the pan with a lid or aluminum foil.
3. 3 Bake in the preheated oven until ham is heated through, about 1 hour 20 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (62 degrees C). Let ham rest for 10 minutes before transferring to a serving plate. Pour remaining pan juices into a saucepan.
4. 4 Combine flour and milk in a jar with a lid; shake until mixture is blended.
5. 5 Bring pan juices to a boil. Slowly whisk flour mixture into the saucepan and cook until gravy is thick, about 5 minutes.

By Todd Berg

Ingredients

• ✓ apple juice
• rib tip
• salt
• bbq rub
• barbecue sauce

Instructions

1. 1 Preheat an electric smoker to 250 degrees F (120 degrees C) according to the manufacturer's instructions.
2. 2 Season rib tips with salt, then massage with barbecue rub until evenly coated.
3. 3 Place rib tips on the preheated smoker; smoke 1 ½ hours, spritzing with apple juice throughout.
4. 4 Transfer rib tips to a baking sheet; toss with barbecue sauce to coat.
5. 5 Return rib tips to the smoker; smoke 30 minutes more. Transfer to a serving plate; rest 5 minutes.

By Soup Loving Nicole

Ingredients

• ✓ apple juice
• apple cider
• 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 juice
• ice cube
• pineapple
• banana
• pineapple juice

Instructions

1. 1 Gather all ingredients.
2. 2 Place ice cubes, pineapple, banana, and pineapple juice into the container of a blender.
3. 3 Purée on high until smooth.
4. 4 Enjoy!

By VERITY78

Ingredients

• ✓ apple juice
• apple
• sauerkraut
• smoked link sausage
• cola-flavored carbonated beverage
• brown sugar

Instructions

1. 1 Place apples, sauerkraut with juice, and smoked sausages into a slow cooker.
2. 2 Stir together cola, apple juice, and brown sugar in a large bowl until sugar dissolves; pour over apple mixture in the slow cooker. Stir to combine.
3. 3 Cook on High for 2 hours, then on Low for 6 to 8 hours.

By Tori

Ingredients

• ✓ apple juice
• water
• apple
• rolled oat
• cinnamon
• milk

Instructions

1. 1 Combine water, apple juice, and apples in a saucepan. Bring to a boil over high heat; stir in rolled oats and cinnamon. Return to a boil, then reduce heat to low, and simmer until thick, about 3 minutes. Spoon into serving bowls, and add milk.

By DOUGSMAMI

Ingredients

• ✓ apple juice
• cooking spray
• chicken breast
• lemon
• cornstarch
• chicken bouillon granules

Instructions

1. 1 Heat skillet sprayed with cooking spray over medium-high heat. Cook chicken breasts in the skillet until no longer pink in the center and the juices run clear, about 10 minutes on each side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
2. 2 Cut chicken into strips.
3. 3 Whisk apple juice, lemon juice, cornstarch, and chicken bouillon in a skillet until smooth.
4. 4 Heat skillet over medium heat, stirring until sauce is thick and bubbly, 3 to 5 minutes; continue cooking for 3 more minutes.
5. 5 Place chicken strips into the apple juice sauce and simmer for 6 to 8 minutes before serving.

By NmStutz

Ingredients

• ✓ apple juice
• tart shell
• white sugar
• cornstarch
• salt
• strawberry

Instructions

1. 1 Gather the ingredients.
2. 2 To make the glaze: Blend sugar, cornstarch, and salt together; stir into apple juice. Cook over medium heat, stirring constantly, until smooth and thick. Allow to cool for 10 minutes.
3. 3 Brush a small amount of glaze over the bottom of each pastry crust. Arrange strawberries on top of glaze, slicing if necessary to fit. Spoon remaining glaze carefully over strawberries, covering them well.
4. 4 Chill strawberry tarts for 2 to 4 hours.

By Carol

Ingredients

• ✓ apple juice
• pumpkin puree
• white sugar
• ginger
• cinnamon
• nutmeg
• clove

Instructions

1. 1 Inspect five ½-pint jars for cracks and ensure rings fit properly; discard any defective ones. Immerse jars in simmering water until ready to use. Wash new lids and rings in warm, soapy water; rinse well.
2. 2 Combine pumpkin puree, sugar, apple juice, ginger, cinnamon, nutmeg, and cloves in a large saucepan over medium heat; stir until well combined. Bring to a boil, then reduce heat and simmer uncovered, stirring frequently, until thickened, about 30 to 35 minutes. Pumpkin butter is ready when a spoon dragged through the mixture leaves a trail that doesn’t fill in immediately.
3. 3 Ladle pumpkin butter into hot, sterilized jars, leaving ¼ inch headspace. Run a thin spatula or knife along the inside to remove air bubbles. Wipe rims clean with a damp paper towel and secure lids tightly.
4. 4 Cool jars to room temperature; refrigerate for up to 3 weeks.

By Eleanor Johnson

Ingredients

• ✓ apple juice
• salt
• black pepper
• chicken
• apple
• aluminum foil

Instructions

1. 1 Season all over inside of chicken with salt and black pepper; place whole apple inside cavity. Place chicken into a slow cooker, breast-side down; pour apple juice around chicken.
2. 2 Cover slow cooker. Cook on Low until chicken is no longer pink at the bone and the juices run clear, 4 to 6 hours. An instant-read thermometer inserted into the thickest part of the thigh, near but not touching the bone, should read 165 degrees F (74 degrees C). Transfer chicken to a cutting board, cover with a doubled sheet of aluminum foil, and rest in a warm area for 10 minutes before slicing.

By Lori Balter-Alvarado

Ingredients

• ✓ apple juice
• apple cider
• white sugar
• brown sugar
• cinnamon stick
• apple pie spice
• grain alcohol
• vodka

Instructions

1. 1 Combine juice, cider, white sugar, brown sugar, cinnamon sticks, and apple pie spice in a large pot; bring to a lively simmer over medium heat. Cover, reduce heat to low, and simmer for about 1 hour. Remove from heat; cool completely.
2. 2 Stir grain alcohol and vodka into apple mixture; remove cinnamon sticks.
3. 3 Divide between glass jars or bottles. Store in the refrigerator.

By STASH

Ingredients

• ✓ apple juice
• hardwood pellet
• beef short rib
• montreal steak seasoning
• chili powder
• garlic powder
• worcestershire sauce

Instructions

1. 1 Pour wood chips into the hopper of a pellet grill according to manufacturer's instructions. Set temperature to 275 degrees F (135 degrees C).
2. 2 Trim ribs with a sharp knife to remove as much fat and silver skin from the top of the ribs as possible. Leave the membrane on the bottom of each rack as this will help hold them together as they cook.
3. 3 Place steak seasoning in a coffee grinder or food chopper. Grind to a medium coarseness to reduce the size of the salt crystals. Transfer to a shaker bottle. Add chili powder and garlic powder and shake until evenly combined.
4. 4 Rub 1/2 of the Worcestershire sauce on the bottom of the ribs as a binder, then sprinkle on a medium to heavy coat of the rub mixture. Flip ribs and repeat on the meaty side. Spritz a light coat of apple juice over top to help it "sweat."
5. 5 Immediately place ribs on the preheated pellet grill with the thicker side of the ribs towards the main heat source (toward the back, opposite the lid).
6. 6 Smoke ribs, spritzing them with a light coat of apple juice every 30 minutes to keep moist, until the internal meat temperature reaches 198 to 203 degrees F (92 to 95 degrees C), 4 to 6 hours. If it is taking longer don't be afraid to raise the heat to 325 degrees F (165 degrees C) but just watch the internal temperature a little closer, as the window of being done is smaller due to the higher cooking temperature. The temperature probe should slide into the meat like a brisket or like butter when they are ready.
7. 7 Remove ribs from the grill and place on a large cutting board. Slice into individual ribs to serve, or remove the meat and place on a tray to serve.

By DougScheidingofRogueCookers

Ingredients

• ✓ apple juice
• venison roast
• brown sugar
• soy sauce
• salt
• water
• cornstarch

Instructions

1. 1 Cut venison roast in half; rub with brown sugar. Place roast into a slow cooker; add apple juice, soy sauce, and salt. Cover the slow cooker.
2. 2 Cook on Low setting until roast is tender, about 6 hours. Transfer roast to a platter, cover, let stand for 15 minutes, then slice.
3. 3 Meanwhile, pour cooking liquid through a strainer into a medium-sized bowl; discard solids. Return cooking liquid to the slow cooker. Whisk water and cornstarch together until smooth; stir into cooking liquid until combined. Cover the slow cooker.
4. 4 Cook on High until thickened, about 15 minutes. Serve sliced roast with gravy.

By KGora

Ingredients

• ✓ apple juice
• rhubarb
• white sugar
• vanilla sugar
• cornstarch
• water
• strawberry

Instructions

1. 1 Combine rhubarb, sugar, and vanilla sugar in a large pot; set aside for 30 minutes.
2. 2 Stir apple juice into rhubarb mixture; bring to a boil over low heat. Simmer until rhubarb is soft, 4 to 5 minutes.
3. 3 Whisk cornstarch and water together in a small bowl until well combined; stir into rhubarb mixture. Bring to a boil, then remove from heat. Cool completely.
4. 4 Stir in strawberries before serving.

By Marianne