Type what you have

Ingredients

• ✓ apple cider
• pancake mix
• water
• apple
• white sugar

Instructions

1. 1 Combine pancake mix and water in a large bowl; mix well. Stir in diced apples. Place batter in the refrigerator to rest, about 15 minutes.
2. 2 Heat sugar in a large saucepan over medium heat, stirring constantly, until it melts into a thick amber-colored liquid, about 5 minutes. Reduce heat to low. Add apple cider slowly to the saucepan, stirring constantly, until mixture is the consistency of syrup, about 5 minutes. Remove from heat and cover.
3. 3 Heat a lightly greased skillet over medium-high heat. Drop a scant 1/4 cup of batter into the skillet and cook until bubbles form and the edges are dry, 1 to 2 minutes. Flip and cook until golden brown on the other side, 1 to 2 minutes. Repeat with remaining batter. Serve with cider syrup.

By bronzzhorse

Ingredients

• ✓ apple cider
• water
• rolled oat
• apple
• cinnamon
• vanilla extract
• hemp milk
• hemp seed

Instructions

1. 1 Bring water and apple cider to a boil in a medium saucepan. Stir in oats, reduce heat to low, and cook, stirring occasionally, for 3 minutes. Add apple, cinnamon, and vanilla extract. Cook, stirring gently, until tender, about 3 minutes more.
2. 2 Remove oatmeal from heat; add hemp milk and hemp seeds. Stir and serve.

By ellieb

Ingredients

• ✓ apple cider
• butter
• apple
• brown sugar
• oat
• milk
• cinnamon
• salt

Instructions

1. 1 Melt butter in a saucepan over medium heat. Add apple and brown sugar. Cook, stirring occasionally, for 5 minutes.
2. 2 Stir in oats, apple cider, milk, cinnamon, and salt and cook, stirring frequently, until oatmeal is creamy and thickened, about 3 minutes.

By campagnes

Ingredients

• ✓ apple cider
• ✓ apple cider
• sugar
• butter
• egg
• buttermilk
• all-purpose flour
• baking powder
• baking soda
• cinnamon
• salt
• nutmeg
• vegetable oil
• confectioners' sugar

Instructions

1. 1 Boil 1 cup apple cider in a small pot until reduced to 1/4 cup, about 10 minutes. Remove pot from heat and cool to room temperature.
2. 2 Beat white sugar and butter together with an electric mixer until creamy and smooth; add eggs, 1 at a time, beating well before each addition. Mix buttermilk and reduced apple cider into creamed butter mixture.
3. 3 Whisk flour, baking powder, baking soda, cinnamon, salt, and nutmeg together in a bowl. Slowly stir flour mixture into creamed butter mixture just until dough is combined.
4. 4 Turn dough onto a lightly floured piece of parchment paper. Sprinkle dough with flour and roll to 1/2-inch thickness, adding more flour if dough is sticky. Cut dough into doughnuts using a 3-inch-wide doughnut cutter and arrange on a baking sheet; refrigerate until chilled, 20 to 30 minutes.
5. 5 Heat at least 3 inches of oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
6. 6 Whisk confectioners' sugar and 2 tablespoons apple cider together in a bowl until glaze is smooth.
7. 7 Fry doughnuts in the hot oil, 2 to 3 at a time, until golden brown, 1 to 2 minutes per side; remove with a slotted spoon and drain on paper towels. Pour glaze over warm doughnuts.

By Val-Flowers

Ingredients

• ✓ apple cider
• all-purpose flour
• powdered milk
• white sugar
• baking powder
• cinnamon
• baking soda
• vegetable oil
• egg
• vegetable oil

Instructions

1. 1 Sift flour, powdered milk, sugar, baking powder, cinnamon, and baking soda together in a bowl. Whisk apple cider, 1/4 cup vegetable oil, and eggs together in a separate bowl. Stir apple cider mixture into flour mixture until batter is just combined.
2. 2 Heat 1 teaspoon vegetable oil in a griddle over medium-high heat. Drop batter by large spoonfuls onto the griddle and cook until bubbles form and the edges are dry, 2 to 3 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.

By Deborah Jacques

Ingredients

• ✓ apple cider
• pancake mix
• cinnamon
• nutmeg
• brown sugar
• vanilla extract
• walnut
• butter flavored cooking spray

Instructions

1. 1 Place pancake mix into a medium bowl, and stir in apple cider. Apple cider may be adjusted to achieve the desired thickness. Stir in cinnamon, nutmeg, brown sugar and vanilla. Mix in walnuts if using.
2. 2 Heat a large skillet over medium heat, and spray with cooking spray. Use about 1/4 cup of batter per pancake. Cook 3 to 4 pancakes at a time. Turn over when bubbles appear in the center, and cook until golden on the other side. Serve immediately with pats of butter and maple syrup.

By MSREDKITTY

Ingredients

• ✓ apple cider
• vanilla extract
• egg
• white sugar
• vegetable oil
• raisin
• brown sugar
• pear
• baking powder
• salt
• baking soda
• ginger
• clove
• nutmeg
• allspice
• cinnamon
• all-purpose flour

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C). Grease two 8x5x3-inch loaf pans.
2. 2 Combine flour, cinnamon, allspice, nutmeg, cloves, ginger, baking soda, salt, and baking powder in a large mixing bowl.
3. 3 Combine pears, brown sugar, raisins, vegetable oil, white sugar, apple cider, eggs, and vanilla in a separate bowl; blend well. Add to dry ingredients and stir just until moistened. Pour batter evenly into the prepared loaf pans.
4. 4 Bake in the preheated oven until a toothpick inserted into the center of each loaf comes out clean, 65 to 70 minutes. Cool in the loaf pans before removing to a wire rack to cool completely.

By Char and Gary

Ingredients

• ✓ apple cider
• white sugar
• cinnamon
• all-purpose flour
• baking powder
• cinnamon
• salt
• butter
• egg
• egg yolk
• vegetable oil

Instructions

1. 1 Mix 1 cup sugar and 1 tablespoon cinnamon together in a resealable plastic bag.
2. 2 Bring apple cider to a boil in a medium saucepan; cook, stirring occasionally, until cider has reduced to 1/2 cup, about 20 minutes. Remove from heat and cool.
3. 3 Whisk 1 cup flour, remaining 1 cup sugar, baking powder, 2 teaspoons cinnamon, and salt together in a large bowl.
4. 4 Mix butter, eggs, egg yolk, and cider together in a medium bowl until smooth; stir into flour mixture. Stir remaining 2 3/4 cups flour into mixture until a smooth dough forms; refrigerate for 10 minutes.
5. 5 Heat oil in a large pot or deep fryer to 375 degrees F (190 degrees C).
6. 6 Turn dough onto a well-floured surface; pat dough to 1/2-inch thickness with floured fingers. Cut dough with a doughnut cutter or 2 round cookie cutters (1 large and 1 small). Gather scraps and re-pat dough to cut out as many doughnuts as possible.
7. 7 Fry doughnuts, in batches, until they rise to the surface and begin to brown, 2 to 3 minutes. Flip; continue frying until brown, about 1 1/2 minutes more.
8. 8 Remove doughnuts with a slotted spoon to a paper towel-lined plate; cool, about 1 minute. Toss in reserved bag of cinnamon sugar.

By A Michelle

Ingredients

• ✓ apple cider
• cooking spray
• all-purpose flour
• white sugar
• cranberry
• walnut
• baking powder
• baking soda
• salt
• egg
• vegetable oil

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x5-inch loaf pan with cooking spray.
2. 2 Combine flour, sugar, cranberries, walnuts, baking powder, baking soda, and salt in a large bowl.
3. 3 Beat apple cider, eggs, and vegetable oil in a separate bowl until frothy. Mix apple cider mixture into flour mixture until moist; pour into the prepared loaf pan.
4. 4 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 40 to 45 minutes.

By StickySue

Ingredients

• ✓ apple cider
• butter
• granny smith apple
• sugar
• all-purpose flour
• baking powder
• kosher salt
• cinnamon
• ginger
• nutmeg
• egg
• white sugar
• butter
• sparkling apple cider
• vegetable oil
• confectioners' sugar

Instructions

1. 1 Gather all ingredients.
2. 2 Melt butter over medium-high heat and cook until it turns golden brown, 2 to 3 minutes.
3. 3 Add apples and cook over medium-high heat until apples just begin to soften around the edges, 3 to 4 minutes. Sprinkle in 1 tablespoon sugar and continue cooking another 2 minutes. Remove from heat. Drain in a strainer; let cool to room temperature.
4. 4 Whisk flour, baking powder, salt, cinnamon, ginger, and nutmeg together in a mixing bowl until well combined.
5. 5 Whisk egg, 1/4 cup sugar, and melted butter together in a separate mixing bowl.
6. 6 Add cooled apple pieces and sparkling apple cider; add the flour mixture. Stir just until flour is incorporated.
7. 7 Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Spoon about 2 tablespoons batter per fritter, into hot oil, slightly flattening them out. Cook in batches. Fry on one side until small bubbles appear on the surface, about 2 minutes. Carefully flip fritters over and fry the other side until richly browned, about 2 more minutes.
8. 8 Transfer with a slotted spoon to a paper-towel-lined plate to drain grease. Cool slightly before glazing.
9. 9 Whisk powdered sugar and cinnamon in a mixing bowl. Add enough apple cider, 1 teaspoon at a time, to form a smooth glaze that is just runny enough to drizzle over fritters. Enjoy!

By John Mitzewich

Ingredients

• ✓ apple cider
• butter
• lemon juice
• cinnamon
• cornstarch
• white sugar
• butter
• egg
• pumpkin
• milk
• salt
• ginger
• allspice
• cinnamon
• baking powder
• brown sugar
• all-purpose flour

Instructions

1. 1 Preheat a waffle iron according to manufacturer's instructions.
2. 2 Combine flour, brown sugar, baking powder, cinnamon, allspice, ginger, and salt in a mixing bowl. Stir milk, pumpkin, and egg yolks together in a separate bowl. Whip egg whites in a clean dry bowl until soft peaks form.
3. 3 Stir flour mixture and 1/4 cup melted butter into pumpkin mixture just until combined. Fold 1/3 of the egg whites into the batter with a spatula until incorporated. Gently fold in remaining egg whites. Cook waffles in preheated waffle iron according to manufacturer's instructions.
4. 4 To make the syrup: Stir sugar, cornstarch, and cinnamon together in a saucepan. Stir in apple cider and lemon juice. Cook over medium heat until mixture comes to a boil; continue boiling until thickened, about 2 minutes. Remove from heat and stir in 2 tablespoons of butter until melted. Serve waffles warm with apple cider syrup.

By JEANETTE B

Ingredients

• ✓ apple cider
• pork leg
• onion
• garlic
• salt
• black pepper
• almond
• prune
• pineapple ring
• lard

Instructions

1. 1 Pierce pork with a sharp knife, making several slits all over the top of the leg; place into a large bowl.
2. 2 Combine 1 cup cider, onion, garlic, salt, and pepper in a blender; blend until smooth. Pour over pork. Cover with plastic wrap and marinate in the refrigerator, 6 hours to overnight.
3. 3 Preheat oven to 350 degrees F (175 degrees C). Remove pork leg from the refrigerator and bring to room temperature.
4. 4 Transfer pork leg to a roasting pan, reserving juices that have collected in the bowl. Mix pineapple juice into the bowl; pour over the pork. Insert almonds and prunes into the slits on top and in the center of the pork. Inject some of the remaining cider into the pork using a baster. Pour any remaining cider on top. Rub lard over the top of the pork and cover with pineapple slices. Cover the roasting pan with aluminum foil.
5. 5 Bake in the preheated oven, basting every 30 minutes with pan juices, until an instant-read thermometer inserted into the center reads 145 degrees F (63 degrees C), 5 to 6 hours. Remove foil and bake until browned, about 30 minutes more. Remove from oven, cover with foil, and let sit for 10 minutes before carving.

By Anamaria

Ingredients

• ✓ apple cider
• bay leaf
• onion
• chicken broth
• clove
• salt
• garlic powder
• black pepper
• oregano
• cayenne pepper
• serrano pepper
• cumin
• garlic
• lime juice
• adobo sauce
• chipotle pepper
• beef chuck roast
• vegetable oil

Instructions

1. 1 Heat oil in a large skillet over low heat, gradually increasing heat to medium-high. Cook beef in hot oil until browned, about 10 seconds per side. Transfer beef to a slow cooker.
2. 2 Combine chipotle peppers, apple cider, lime juice, garlic, cumin, serrano pepper, cayenne pepper, oregano, black pepper, garlic powder, salt, and cloves in a blender or food processor; blend until smooth. Pour over beef in the slow cooker.
3. 3 Stir broth, onion, and bay leaves into the slow cooker.
4. 4 Cook on Low until beef shreds easily with a fork, 6 to 8 hours. Remove beef from slow cooker and shred beef using 2 forks. Return shredded beef to the slow cooker and stir to combine with sauce before serving.

By Dani_Dizzle

Ingredients

• ✓ apple cider
• sparkling water

Instructions

1. 1 Divide apple cider amongst 2 glasses and fill with sparkling water.

By Alois

Ingredients

• ✓ apple cider
• ginger
• green tea

Instructions

1. 1 Combine apple cider and ginger in a saucepan; bring to a boil. Boil for 1 to 2 minutes.
2. 2 Place tea bag in a mug. Pour boiling cider into the mug, straining out the ginger slices. Steep for 1 to 2 minutes. Remove tea bag.

By Alison

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
• soy sauce
• brown sugar
• garlic powder
• ginger
• butter

Instructions

1. 1 Combine apple cider, soy sauce, brown sugar, garlic powder, ginger, and butter in a large bowl. Stir well to combine. Use a flavor injector tool to inject marinade into chicken.

By skyclad

Ingredients

• ✓ apple cider
• brown sugar
• cinnamon
• lemon juice
• nutmeg
• chicken breast

Instructions

1. 1 Preheat oven to 425 degrees F (220 degrees C).
2. 2 Whisk apple cider, brown sugar, cinnamon, lemon juice, and nutmeg together in a bowl.
3. 3 Place chicken breasts in a single layer in the bottom of a large casserole dish. Pour apple juice mixture over chicken breasts. Cover casserole dish with aluminum foil.
4. 4 Bake chicken breasts in the preheated oven until no longer pink in the center and the juices run clear, about 1 hour. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By anitag

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
• cranberry juice
• lemon
• brown sugar
• cinnamon stick
• 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

Ingredients

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

• ✓ apple cider
• orange
• cinnamon stick
• 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

• ✓ apple cider
• granulated sugar
• pumpkin pie spice
• sparkling wine

Instructions

1. 1 Add sugar and pumpkin spice seasoning to a bowl; mix.
2. 2 Dip champagne flute rims in water, then season each rim with sugar and pumpkin spice mixture.
3. 3 Add 1/2 cup of Domaine Ste. Michelle to each glass. Fill the rest of the glass with apple cider.

By Chateau Ste Michelle

Ingredients

• ✓ apple cider
• white sugar
• brown sugar
• allspice
• clove
• nutmeg
• cranberry

Instructions

1. 1 In a saucepan, stir together the apple cider, white sugar, brown sugar, allspice, cloves, nutmeg and cranberries. Bring to a boil, then reduce the heat to low and simmer for about 15 minutes, until most of the cranberries have popped. Continue cooking until the consistency is thick.
2. 2 Ladle into sterile jars to within 1/2 inch of the rim, seal with lids and rings. Process in a simmering water bath for 10 to 15 minutes to seal, or just transfer to containers, cool, and refrigerate. It will last at least a week if it can escape being gobbled up!

By HazelW

Ingredients

• ✓ apple cider
• ketchup
• bourbon
• cornstarch
• black pepper

Instructions

1. 1 Combine ketchup and bourbon in a small saucepan over medium-high heat.
2. 2 Whisk apple cider and cornstarch together in a small bowl until smooth; pour into the saucepan. Bring to a boil, whisking occasionally, and cook until sauce is thickened, about 10 minutes.
3. 3 Remove sauce from heat and stir in black pepper; set aside to cool.

By Chef Mo

Ingredients

• ✓ apple cider
• heavy cream
• milk
• sugar
• vanilla extract
• nutmeg

Instructions

1. 1 In a half gallon container, mix together the heavy cream, apple cider, milk, sugar, vanilla and nutmeg with a whisk. Serve immediately, or refrigerate overnight. Whisk again before serving.

By lsneed62

Ingredients

• ✓ apple cider
• ginger
• cinnamon stick
• clove
• brown sugar
• honey
• pumpkin puree

Instructions

1. 1 Stir 3 cups apple cider, ginger, cinnamon stick, and cloves together in a saucepan; bring to a boil, reduce heat to low, and simmer until slightly reduced, about 15 minutes.
2. 2 Remove saucepan from heat and immediately stir brown sugar and honey into the cider mixture until dissolved into the liquid.
3. 3 Pour the liquid into a wide glass dish and refrigerate until chilled completely, at least 45 minutes.
4. 4 Mix the chilled apple cider mixture with the remaining apple cider and the pumpkin puree in a large pitcher; stir until the puree dissolves into the liquid.

By KitchenWitch

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