Type what you have

Ingredients

• ✓ cinnamon stick
• sugar
• white vinegar
• clove
• peach

Instructions

1. 1 Inspect 4 pint-sized jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until pickled peaches are ready. Wash new, unused lids and rings in warm soapy water.
2. 2 Combine sugar and vinegar in a large saucepan; stir until sugar is mostly dissolved. Add cinnamon sticks and cloves; bring to a boil. Cover the pan; boil for about 5 minutes. Discard cinnamon sticks and cloves, or leave them in for a stronger flavor.
3. 3 Pack peaches into the hot, sterilized jars, filling to within 1 inch of tops; Pour pickling syrup into the packed jars, filling to within ½ inch of the tops. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe the rims with a moist paper towel to remove any residue. Top with the lids and screw the rings on tightly.
4. 4 Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower the 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 10 minutes.
5. 5 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 MISSCOOKSALOT

Ingredients

• ✓ cinnamon stick
• apple
• apple cider
• brown sugar
• kosher salt
• star anise
• allspice berry
• clove
• lemon juice

Instructions

1. 1 Combine apples, apple cider, sugar, and salt together in a large Dutch oven over medium heat. Add cinnamon, star anise, allspice, and cloves. Bring to a simmer. Cover partially and cook until apples are soft, 20 to 25 minutes.
2. 2 Preheat the oven to 275 degrees F (135 degrees C).
3. 3 Remove and discard allspice and cloves with a slotted spoon. Remove and reserve cinnamon and star anise. Purée apples with an immersion blender until smooth. Stir in lemon juice and reserved cinnamon and star anise.
4. 4 Bake uncovered in the preheated oven, stirring every 30 minutes, until mixture thickens and deepens in color, about 3 hours total. Let cool completely. Discard cinnamon and star anise before transferring to airtight containers.

By LauraF

Ingredients

• ✓ cinnamon stick
• cucumber
• pickling lime
• white vinegar
• red food coloring
• alum
• white sugar
• water
• cinnamon red hot candy

Instructions

1. 1 Peel cucumbers, halve lengthwise, and scrape out seeds with a spoon. Cut halves into 1/4-inch half-circles and place into a glass or ceramic crock. Dissolve pickling lime in about 1 quart room temperature water; pour over cucumbers, then add additional water to cover cucumbers by 1/2 inch. Let stand at room temperature for 24 hours.
2. 2 Drain cucumbers and rinse well with cold water. Place into a large stockpot and cover with cold water. Let stand at room temperature for 3 hours, then drain and rinse again.
3. 3 Return cucumbers to the stockpot. Add 1 cup vinegar, food coloring, alum, and enough water to cover by 1/2 inch. Bring to a boil. Reduce heat to a simmer and cook for 2 hours. Drain and let cool a bit before placing into the glass or ceramic crock.
4. 4 Stir together sugar, remaining 2 cups vinegar, 2 cups water, red hot candies, and cinnamon sticks in a saucepan over medium heat until sugar and candies dissolve. Pour over warm cucumbers. Cover and let sit for 8 hours to overnight.
5. 5 Pack pickles into hot, sterilized pint 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 the rims with a moist paper towel to remove any residue. Top with the lids and screw the 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 the jars 2 inches apart into 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 15 to 20 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. Refrigerate any jars that do not seal.

By bobbi s

Ingredients

• ✓ cinnamon stick
• lemon
• ginger
• star anise
• clove
• cheesecloth
• apple
• water
• salt
• brown sugar

Instructions

1. 1 Use a vegetable peeler to remove 2 thick strips of lemon peel, being careful to avoid the bitter pith. Tie up lemon peel, cinnamon stick, ginger, star anise, and cloves in cheesecloth for easy retrieval after cooking.
2. 2 Place apples in a multi-functional pressure cooker (such as Instant Pot®). Add cheesecloth bundle, water, and salt. 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.
3. 3 Release pressure using the natural-release method according to manufacturer's instructions, 15 to 20 minutes. Avoid releasing pressure manually as hot applesauce may splutter up through the vent. Remove the cheesecloth bundle with a slotted spoon and discard.
4. 4 Mix brown sugar into the applesauce until dissolved. Taste and adjust the level of sweetness if needed.

By LauraF

Ingredients

• ✓ cinnamon stick
• water
• salt
• watermelon rind
• clove
• mustard seed
• apple cider vinegar
• white sugar
• green food coloring

Instructions

1. 1 Stir together water and salt in a glass bowl until salt has dissolved. Add watermelon rinds and any additional water needed to cover them. Cover the bowl and refrigerate overnight.
2. 2 Drain watermelon rinds from salted water and place into a large saucepan or Dutch oven. Cover with fresh water. Place over high heat and bring to a boil. Boil rinds for 30 minutes, then drain and set aside.
3. 3 Meanwhile, tie cloves, mustard seed, and cinnamon sticks in a piece of cheesecloth. Place into a large saucepan or Dutch oven along with vinegar and sugar. Bring to a boil over high heat, then remove from the heat and let stand for 15 minutes.
4. 4 Stir in drained watermelon rind, then return to the stove over high heat. Bring to a boil, reduce heat to medium, and simmer until rind is transparent and syrup is slightly thickened, 45 to 50 minutes. Remove and discard the spices after 40 minutes. Stir in food coloring.
5. 5 Ladle into hot sterilized 1-pint jars, leaving 1/2 inch of head space. Seal jars with new lids and rings, making sure you have cleaned the jar rims of any residue. Process jars under 1 inch of water in a boiling water bath for 10 minutes. Let cool overnight, then press down on the lids to make sure they are sealed before storing. Store any opened jars in the refrigerator.

By Nancy Hansen Puig

Ingredients

• ✓ cinnamon stick
• ramekin
• heavy cream
• milk
• vanilla bean
• cardamom pod
• orange zest
• gingerroot
• sugar
• water
• egg yolk
• kosher salt
• whipped cream
• pistachio
• aluminum foil

Instructions

1. 1 Preheat oven to 300 degrees F. Place the ramekins in a deep oven-safe pan or dish. Set aside.
2. 2 In a small saucepan, heat the heavy cream, whole milk, vanilla bean and scrapings, cinnamon stick, cardamom pods, orange zest and ginger over medium heat. Cook until it comes to a simmer. Turn off heat and let it steep for 10 minutes.
3. 3 While the heavy cream is steeping, place the sugar and water in a medium saucepan with tall sides. Before turning on the heat, gently mix until the sugar turns the consistency of wet sand. Then cook the mixture, stirring occasionally, over medium-high heat until the sugar starts to melt and turns deep amber. Turn off the heat and slowly whisk in the warm heavy cream mixture.
4. 4 In a large bowl, whisk together egg yolks and salt. Slowly stir in the warm caramel mixture. Strain this custard through a fine sieve and discard spices.
5. 5 Pour the custard into the ramekins and fill the baking pan with boiling water to halfway up the sides of the ramekins. Be careful not to let the water enter inside the ramekin. Cover the baking pan with Reynolds Wrap® Aluminum Foil and place inside the oven.
6. 6 Bake for 60-75 minutes until the center of the custard is set but still jiggles slightly. Remove from oven and let the ramekins sit in the pan until cool enough to handle. Dry the bottoms of the ramekins and refrigerate for at least 4 hours. Serve with whipped cream and chopped pistachios.

By Reynolds KitchensR

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
• 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
• 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
• 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
• 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
• 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
• apple
• brown sugar
• nutmeg
• clove

Instructions

1. 1 Place apples in a multi-functional pressure cooker (such as Instant Pot); sprinkle brown sugar, cinnamon sticks, nutmeg, and cloves on top. Fill Pot with water, up to the maximum fill line. Close and lock the lid. Select high pressure according to manufacturer’s instructions; set the timer for 60 minutes. Allow 10 to 15 minutes for pressure to build.
2. 2 Release pressure carefully using the quick-release method according to manufacturer’s instructions, about 5 minutes. Unlock and remove the lid. Remove cinnamon sticks. Mash apples with a potato masher or spoon. Return cinnamon sticks to the Pot.
3. 3 Close and lock the lid. Select high pressure according to manufacturer’s instructions; set the timer for 60 minutes. Allow 10 to 15 minutes for pressure to build.
4. 4 Release pressure carefully using the quick-release method according to manufacturer’s instructions, about 5 minutes. Unlock and remove the lid. Pour cider through a strainer or cheesecloth; discard solids.

By Anna Nelson

Ingredients

• ✓ cinnamon stick
• water
• apple cider vinegar
• honey
• garlic

Instructions

1. 1 Combine water, vinegar, honey, cinnamon stick, and garlic in a small saucepan. Heat to 100 degrees F (38 degrees C); remove from heat and pour into a mug.

By T Robert Bruse

Ingredients

• ✓ cinnamon stick
• long grain rice
• water
• vanilla
• white sugar

Instructions

1. 1 In a large saucepan, combine rice, water and cinnamon stick. Set aside for 3 hours.
2. 2 After 3 hours, bring to a boil, reduce heat, and simmer for 30 minutes. Allow to cool.
3. 3 Puree rice mixture in a blender until smooth. Strain through cheesecloth or a fine sieve. Flavor with vanilla and sugar to taste. Chill, and serve over ice.

By Ivy

Ingredients

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

Instructions

1. 1 Combine vinegar, sugar, cinnamon sticks, lemon juice, and cloves in a saucepan; bring mixture to a boil, stirring to dissolve sugar. Reduce the heat to low; simmer until sauce reduces slightly and is thick enough to coat the back of a spoon, about 10 minutes.

By Melissa Vincent

Ingredients

• ✓ cinnamon stick
• white sugar
• red wine
• cranberry
• orange zest

Instructions

1. 1 Combine sugar and red wine in a medium saucepan; bring to a boil over medium heat. Add cranberries, orange zest, and cinnamon stick. Bring back to a boil, reduce heat, and simmer, stirring often, until most cranberries have burst, 10 to 15 minutes.
2. 2 Meanwhile, inspect six 4-ounce jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until relish is ready. Wash new, unused lids and rings in warm soapy water.
3. 3 Remove relish from heat; cool slightly. Pack relish into hot, sterilized jars. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly. Store in the refrigerator.

By Jansen

Ingredients

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

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

• ✓ cinnamon stick
• quince
• lemon
• water
• white sugar

Instructions

1. 1 Gather all ingredients.
2. 2 Wash quinces under running water with a soft sponge or fruit brush to remove the fuzzy outer layer.
3. 3 Zest lemon; set zest aside. Squeeze lemon juice into a saucepan.
4. 4 Add water to lemon juice in the saucepan and bring to a simmer. Add quinces and bring to a boil. Stir in sugar and cinnamon stick. Reduce the heat and simmer until quinces are soft, about 45 minutes.
5. 5 Remove from the heat. Discard cinnamon stick and stir in lemon zest.
6. 6 Pass hot mixture through a sieve into a bowl to create a semi-smooth consistency.
7. 7 Allow to cool and thicken for 30 to 45 minutes, then pour into sealable jars.

By Buckwheat Queen

Ingredients

• ✓ cinnamon stick
• vodka
• coffee
• hot chocolate
• nutmeg

Instructions

1. 1 Add all ingredients to your favorite holiday mug.
2. 2 Stir and garnish with a dash of nutmeg and a cinnamon stick. Serve warm.

By Tito's Handmade Vodka

Ingredients

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

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

• ✓ cinnamon stick
• water
• elderberry
• clove
• ginger root
• honey

Instructions

1. 1 Gather all ingredients.
2. 2 Combine water, elderberries, ginger, cinnamon stick, and cloves in a saucepan over medium heat; bring to a boil. Reduce the heat to low and simmer for 30 minutes.
3. 3 Mash berries with a potato mixture to release juices.
4. 4 Strain the mixture through a fine sieve, retaining juice and discarding pulp, cinnamon stick, and cloves. Let cool for 30 minutes.
5. 5 Stir in honey until thoroughly combined.

By danny k

Ingredients

• ✓ cinnamon stick
• watermelon rind
• water
• salt
• white sugar
• water
• clove
• lemon
• red food coloring

Instructions

1. 1 Peel off the green part of the watermelon rind, and slice into 2 inch pieces. Soak the rind in a solution of 1 gallon water and 1/2 cup salt overnight.
2. 2 Remove rind from the salt water, and place in a stockpot with clean water to cover. Bring to a boil over medium-high heat, and cook for about 30 minutes, or until the rind is tender. Drain.
3. 3 In a large pot, combine the sugar, 8 cups water, and sliced lemons. Tie the cinnamon and cloves into a cheesecloth bag, and place in the pot. Bring the syrup to a boil, and boil for 5 minutes. Add the rinds, and cook until transparent. Remove spice bag. Stir in red food coloring, if using. Ladle preserves into hot sterile jars, and process to seal.

By Dave McIntyre

Ingredients

• ✓ cinnamon stick
• orange juice
• sugar
• cranberry
• pear
• honey

Instructions

1. 1 Heat orange juice and sugar in a medium saucepan over medium heat until sugar is dissolved. Stir in cranberries; cook until they start to pop, 5 to 10 minutes. Stir in pears, honey, and cinnamon sticks; cook for 10 minutes. Remove from heat and transfer to a serving bowl. Sauce will thicken as it cools; remove cinnamon sticks before serving.

By Magda

Ingredients

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

• ✓ cinnamon stick
• red wine
• clove
• allspice berry
• lemon peel
• orange peel
• sugar

Instructions

1. 1 Combine red wine, cinnamon sticks, cloves, allspice, lemon peel, and orange peel in a heavy saucepan over medium heat. Heat gently, but don't boil. Stir in 2 tablespoons of sugar, and once dissolved, taste to see if you'd like to add more.
2. 2 Keep hot on medium to low heat for 20 minutes to let the flavors infuse the wine. Serve your mulled wine hot in glasses or mugs.

By Diana Moutsopoulos

Ingredients

• ✓ cinnamon stick
• ✓ cinnamon stick
• water
• orange spice tea
• apple cider
• rum
• brown sugar
• butter

Instructions

1. 1 Pour water into a large saucepan and bring to a boil.
2. 2 Remove from heat and add orange spice tea bags. Cover and let steep for 5 minutes.
3. 3 Remove tea bags and stir in apple cider, rum, brown sugar, and 2 cinnamon sticks. Heat cider over medium-low heat until just steaming.
4. 4 Ladle hot cider into 6 mugs and drop 1/2 teaspoon butter into each. Garnish with a cinnamon "swizzle" stick.

By debmallonee