Type what you have

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
• 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
• 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
• turkey
• water
• kosher salt
• sugar
• olive oil
• thyme
• poultry seasoning

Instructions

1. 1 Rinse turkey inside and out with cold water; pat dry with paper towels.
2. 2 Combine water, apple cider, kosher salt, and sugar in a large pot or 5-gallon food-grade bucket, stirring until salt and sugar dissolved. Submerge turkey in brine, cover container, and refrigerator, 8 hours to overnight.
3. 3 Preheat the oven to 325 degrees F (165 degrees C).
4. 4 Remove turkey from brine; discard brine. Place turkey, breast-side up, in a roasting pan; pat turkey and cavity dry with paper towels. Loosen turkey skin over breast and thighs with your fingers.
5. 5 Whisk olive oil, thyme, and poultry seasoning together in a small bowl; rub over turkey and underneath loosened skin. Cover turkey loosely with aluminum foil.
6. 6 Cook in the preheated oven until an instant-read thermometer inserted into the thickest part of the thigh, near but not touching bone, reads 165 to 175 degrees F (75 to 80 degrees C), 4 to 4 ½ hours. Remove foil about 45 minutes before end of cook time to brown skin. Rest turkey before carving, 30 to 45 minutes.

By Lauren

Ingredients

• ✓ apple cider
• chicken thigh
• salt
• black pepper
• olive oil
• onion
• sambal oelek
• chive

Instructions

1. 1 Pat chicken thighs dry with a paper towel and season with salt and pepper.
2. 2 Heat olive oil in a large skillet over medium-high heat. Place chicken thighs into the hot oil and cook until brown, about 4 minutes, then turn and place onion slices on top.
3. 3 Stir together apple cider and sambal oelek; pour over chicken and onions. Reduce heat to medium-low and simmer until chicken is no longer pink in the center and the juices run clear, 10 to 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Transfer chicken and onion to a plate and keep warm.
4. 4 Increase heat to medium-high and bring the liquid in the skillet to a boil. Continue boiling, uncovered, until the liquid has reduced to about 3/4 cup. Pour over chicken thighs and onions and garnish with fresh chives. Serve warm.

By Bibi

Ingredients

• ✓ apple cider
• garlic powder
• salt
• paprika
• black pepper
• baby back rib
• bbq sauce
• garlic
• brown sugar
• chili garlic sauce

Instructions

1. 1 Pour apple cider into an 8-quart multi-functional electric pressure cooker (such as Instant Pot) to about ½ inch below the rack line. Stir in garlic powder, salt, paprika, and black pepper; place rack into Pot. Turn on the cooker and select the Steam function according to the manufacturer's instructions; heat cider completely. Place ribs on rack. Close and lock the lid.
2. 2 Select High pressure according to the manufacturer's instructions; set the timer for 27 minutes. Allow 10 to 15 minutes for pressure to build.
3. 3 Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with a roasting rack.
4. 4 Pour about 2 cups barbecue sauce into a large measuring cup. Add garlic, brown sugar, and chili garlic sauce. Purée with an immersion blender until completely smooth. Stir into remaining barbecue sauce in a large bowl; set aside until room temperature.
5. 5 Release pressure carefully using the quick-release method according to the manufacturer's instructions, about 5 minutes. Unlock and remove lid.
6. 6 Carefully remove ribs; drain and discard cooking liquid. Fully submerge each rib into barbecue sauce; place on the prepared roasting rack, making sure they are not touching. Brush extra sauce on top to make them extra sticky.
7. 7 Bake in the preheated oven until sauce is set, 15 to 20 minutes.

By Tony

Ingredients

• ✓ apple cider
• beef brisket
• seasoned salt
• honey
• soy sauce
• ketchup
• brown sugar
• apple cider vinegar
• worcestershire sauce
• garlic powder

Instructions

1. 1 Preheat the oven to 300 degrees F (150 degrees C).
2. 2 Season brisket all over with salt; place in a roasting pan. Pour apple cider over brisket; cover tightly with foil. Cook in the preheated oven until tender, about 3 hours. Don't peek.
3. 3 Preheat an outdoor grill for low heat and lightly oil the grate. Combine honey, soy sauce, and salt in a small bowl.
4. 4 Transfer brisket to the preheated grill; cook, turning and basting frequently with honey sauce, about 30 minutes.
5. 5 Combine ketchup, sugar, vinegar, Worcestershire sauce, garlic powder, and salt in a saucepan; cook sauce on low heat until flavors meld, about 15 minutes. Do not boil, or sauce will become too vinegary.
6. 6 Rest brisket about 10 minutes, then slice and serve with barbecue sauce.

By Susan

Ingredients

• ✓ apple cider
• cooking spray
• olive oil
• dijon mustard
• chicken breast
• rosemary
• salt
• black pepper
• butternut squash

Instructions

1. 1 Preheat oven to 425 degrees F (220 degrees C). Grease a rimmed 13x18-inch baking sheet with cooking spray.
2. 2 Whisk 2 tablespoons olive oil, mustard, and apple cider in a bowl.
3. 3 Sprinkle chicken breasts with rosemary, 1 teaspoon salt, and 1/4 teaspoon pepper. Place on one side of the baking sheet; brush with mustard mixture. Place butternut squash on the other side of the baking sheet; drizzle with remaining 2 tablespoons olive oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper; toss until well coated.
4. 4 Roast in the preheated oven until squash is tender and chicken is golden, 35 to 40 minutes. Baste chicken with mustard mixture several times during roasting.

By Fioa

Ingredients

• ✓ apple cider
• aluminum foil
• olive oil
• apple cider vinegar
• dijon mustard
• honey
• thyme
• salt
• carrot
• parsnip

Instructions

1. 1 Preheat the oven to 400 degrees F. Line a roasting pan with Reynolds Wrap® Aluminum Foil; set aside. In a very large bowl whisk together the apple cider, oil, vinegar, mustard, honey, thyme, and salt. Add carrots and parsnips and toss to coat. Transfer vegetables and liquid to the prepared roasting pan; spread in an even layer.
2. 2 Roast, uncovered, for 35 minutes or until vegetables are tender and liquid has evaporated, stirring twice during roasting. Makes 8 servings.

By Reynolds KitchensR

Ingredients

• ✓ apple cider
• vegetable oil
• pork chop
• onion
• garlic
• white sugar
• salt
• black pepper
• pea
• butter

Instructions

1. 1 Heat oil in a skillet over medium-high heat and cook pork chops until browned on all sides, 7 to 10 minutes. Transfer to the slow cooker.
2. 2 Cook onions in the same skillet over medium-low heat until soft and browned, 8 to 10 minutes. Add garlic and sugar; cook and stir for 2 to 3 minutes. Add cider and bring to a boil. Pour mixture over pork chops in the slow cooker.
3. 3 Cook on Low until pork chops are tender, about 7 1/2 hours. Stir in peas; cook until tender, about 30 minutes more.
4. 4 Transfer pork chops to a serving plate. Add butter to the sauce in the slow cooker; stir until melted. Pour sauce over pork chops.

By Samantha's Supper

Ingredients

• ✓ apple cider
• sauerkraut
• granny smith apple
• onion
• caraway seed
• brown sugar
• thai seasoning
• salt
• garlic powder
• black pepper
• pork loin roast

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C).
2. 2 Make the apples and sauerkraut: Mix sauerkraut, apples, onion, and caraway seeds in a large roasting pan. Stir 1/4 cup apple cider and brown sugar together in a separate bowl; pour over sauerkraut mixture.
3. 3 Make the pork: Stir Thai seasoning, salt, garlic powder, and black pepper together in a small bowl. Rub seasoning mixture all over the top and bottom of the roast.
4. 4 Make an indentation in the center of the sauerkraut mixture and place seasoned roast into the indentation. Pour remaining 1/4 cup apple cider around roast.
5. 5 Bake in the preheated oven, basting with the roast's juices after the first hour and then every 30 minutes, until cooked through, 2 1/2 to 3 hours. Add more apple cider if the roast becomes too dry. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).

By Kehl Berry

Ingredients

• ✓ apple cider
• pumpkin
• creamed corn
• milk
• chicken broth
• water
• butter
• mace
• salt
• pepper
• corn

Instructions

1. 1 Combine the pumpkin and creamed corn in a blender; pulse to puree the mixture for 1 minute or until smooth. Add the milk and continue to pulse the mixture for another minute, or until well combined. Pour pumpkin mixture into a 3 to 4 quart saucepan over medium heat.
2. 2 Immediately stir in the broth, apple cider, water, butter, and ground mace. Heat for 15 minutes, stirring occasionally. Salt and pepper to taste. Add thawed corn kernels and cook for an additional 5 minutes.

By KCFOXY

Ingredients

• ✓ apple cider
• pork shoulder roast
• sugar
• brown sugar
• salt
• paprika
• onion powder
• black pepper
• garlic powder
• hickory chip
• water
• onion

Instructions

1. 1 Gather all ingredients.
2. 2 Place pork shoulder in a large pot and add enough apple cider to cover. Combine white sugar, brown sugar, salt, paprika, onion powder, black pepper, and garlic powder in a bowl.
3. 3 Mix 1/4 cup of sugar rub into cider; reserve remaining rub. Cover the pot and refrigerate for 12 hours. Preheat the smoker to 210 degrees F (99 degrees C). Add enough wood chips to the smoker.
4. 4 Pour cider brine into the water pan of the smoker; add onion and 1/4 cup more sugar rub.
5. 5 Spread remaining sugar rub over pork shoulder. Transfer pork to the center of the smoker.
6. 6 Smoke pork until very tender or until it reaches an internal temperature of 200 degrees F (95 degrees C), about 8 hours. Monitor hickory chips and liquid, adding more as needed.
7. 7 Transfer pork to a large platter and let it rest for 30 minutes before shredding with forks.

By bobthecook1

Ingredients

• ✓ apple cider
• chicken thigh
• salt
• olive oil
• bacon
• onion
• chicken broth
• apple
• sage leaf
• thyme
• butter

Instructions

1. 1 Season chicken thighs with salt; set aside.
2. 2 Heat oil in a large skillet over medium heat. Add thighs; cook until browned on both sides, 7 to 10 minutes. Transfer to a plate; set aside.
3. 3 Cook bacon in the skillet over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain on paper towels; drain excess grease from the skillet.
4. 4 Cook onion in the skillet over medium heat until soft, 5 to 7 minutes. Add 1 cup chicken broth and 1 cup apple cider; cook until reduced by half, about 10 minutes. Add cooked bacon, apples, sage, and thyme; simmer for 2 minutes. Add remaining 1 cup each chicken broth and apple cider.
5. 5 Return chicken thighs to the skillet; reduce heat to medium-low. Cook and stir until thighs are no longer pink in the centers, about 15 minutes.
6. 6 Transfer thighs to a serving platter. Remove skillet from heat; add butter, swirl to combine with sauce. Pour sauce over thighs.

By Jeff

Ingredients

• ✓ apple cider
• pork chop
• salt
• black pepper
• vegetable oil
• butter
• garlic
• apple cider vinegar
• mustard
• rosemary
• red pepper flakes

Instructions

1. 1 Season pork chops with salt and black pepper.
2. 2 Heat oil and butter in a heavy skillet over medium-high heat. Cook pork chops in the hot oil mixture until browned on both sides and pork is slightly pink in the center, 5 to 7 minutes per side. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Remove pan from the heat; transfer pork chops to a plate.
3. 3 Stir garlic into the pan and place over medium-high heat; cook and stir for 30 seconds. Pour in vinegar and scrape up any browned bits from the bottom of the pan. Add apple cider and Dijon mustard, bring mixture to a boil, and cook until sauce is reduced and thick, 3 to 4 minutes. Stir in rosemary and red pepper flakes; season with salt and black pepper to taste.
4. 4 Return pork chops to the pan to warm slightly, 1 to 2 minutes per side.

By John Mitzewich

Ingredients

• ✓ apple cider
• butter
• onion
• butternut squash
• apple
• potato
• ginger root
• white pepper
• water
• brown sugar
• yogurt
• pecan

Instructions

1. 1 Melt butter in a large saucepan over medium heat. Add onion; cook, stirring occasionally, until softened, about 4 minutes. Add squash, apples, potato, ginger, and white pepper; stir in water. Cover and bring to a boil; reduce heat to low and simmer until potatoes are tender, 12 to 15 minutes.
2. 2 Transfer soup, in batches, to the bowl of a food processor or blender; pulse until smooth. Return puréed soup to the saucepan; repeat with remaining chunky soup. Stir apple cider and brown sugar into puréed soup; heat to boiling.
3. 3 Garnish servings with a dollop of yogurt; sprinkle with pecans.

By dakota kelly

Ingredients

• ✓ apple cider
• bacon
• olive oil
• onion
• garlic
• caraway seed
• apple
• vegetable broth
• cabbage
• cider vinegar
• white sugar
• bread

Instructions

1. 1 Place bacon pieces in a large pot and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain on paper towels.
2. 2 Drain fat from the pot and add olive oil, onion, garlic, and caraway seeds. Cook and stir until onion has softened and turned translucent, about 5 minutes.
3. 3 Stir in chopped apple, vegetable broth, apple cider, cabbage, cider vinegar, and sugar. Bring soup to a boil and reduce heat to low. Simmer, partially covered, until cabbage is tender, 20 to 30 minutes.
4. 4 Cut bread into large chunks and place them in the bottom of six soup bowls. Ladle the soup over the bread and serve.

By mispirit

Ingredients

• ✓ apple cider
• brown sugar
• garlic powder
• sage
• rosemary
• salt
• black pepper
• pork chop
• olive oil
• butter
• honey

Instructions

1. 1 Preheat the oven to 300 degrees F (150 degrees C).
2. 2 Combine brown sugar, garlic powder, 1 teaspoon sage, rosemary, salt, and pepper in a bowl. Dredge pork chops in seasoning mixture until coated thoroughly.
3. 3 Heat olive oil and butter in an oven-safe skillet over medium heat until butter is frothy, 1 to 2 minutes. Brown pork chops in the hot skillet on each side, 7 to 10 minutes total. Add apple cider, remaining sage, and drizzle in honey. Reduce heat to low and simmer for 5 minutes.
4. 4 Transfer the skillet to the oven and bake until pork chops are no longer pink in the centers, 10 to 15 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).
5. 5 Remove the skillet from the oven and plate pork chops with sauce.

By jadedhavok

Ingredients

• ✓ apple cider
• ham
• orange juice
• cider vinegar
• maple syrup
• brown sugar
• white sugar
• whole-grain dijon mustard
• soy sauce
• cinnamon
• ginger
• nutmeg
• red pepper flakes
• clove

Instructions

1. 1 Place ham in a roasting pan and allow it to rest at room temperature for 30 to 45 minutes.
2. 2 Preheat oven to 300 degrees F (150 degrees C).
3. 3 Mix apple cider, orange juice, and vinegar together in a bowl.
4. 4 Open the spirals of the ham to reveal more of the meat's surface area. Pour the juice mixture over the ham. Cover with aluminum foil.
5. 5 Bake in the preheated oven until heated through, about 45 minutes.
6. 6 Whisk maple syrup, dark brown sugar, white sugar, mustard, soy sauce, cinnamon, ginger, nutmeg, red pepper flakes, and cloves together in a saucepan over medium heat until shimmering and smooth, about 2 minutes. Simmer 2 minutes more; remove glaze from heat to cool a bit.
7. 7 Increase oven temperature to 400 degrees F (200 degrees C).
8. 8 Remove aluminum foil from heated ham. Brush 1/3 the glaze atop the ham to cover it completely.
9. 9 Return ham to the hot oven. Bake, uncovered, about 8 minutes. Repeat adding glaze and baking for 8 minutes more.
10. 10 Remove ham and baste a third time with remaining 1/3 glaze. Continue baking until glaze is caramelized and bubbly, 10 to 12 minutes. Remove from the oven and let rest 10 to 15 minutes before slicing. Drizzle pan juices on top.

By ImprovisationalChef84

Ingredients

• ✓ apple cider
• butter
• olive oil
• chicken and apple sausage
• onion
• salt
• black pepper
• garlic
• yukon gold potato
• green cabbage
• dijon mustard
• parsley

Instructions

1. 1 Combine butter and olive oil in a Dutch oven over medium heat. When butter melts, add sausage links; cook until browned on all sides, 6 to 8 minutes.
2. 2 Stir in onion and season with salt and pepper; cook and stir until onion is slightly translucent and caramelized, about 5 minutes. Add garlic; cook and stir until fragrant, about 30 seconds.
3. 3 Pour in apple cider, increase heat to medium-high, and stir in potatoes; bring to a simmer. Pour cabbage over sausage mixture and reduce heat to medium-low. Cover and simmer until potatoes are tender, 20 to 25 minutes. Transfer sausage links and potatoes to a plate.
4. 4 Increase heat to high and simmer liquid until thick and reduced by half, about 5 minutes. Return sausage links and potatoes to the pot. Remove from the heat and season with salt and pepper.
5. 5 Garnish servings with mustard and parsley.

By John Mitzewich

Ingredients

• ✓ apple cider
• butter
• butternut squash
• leek
• carrot
• celery
• apple
• thyme
• sage
• chicken stock
• salt
• bacon

Instructions

1. 1 Melt butter in a large pot over medium-high heat. Saute butternut squash, leeks, carrots, and celery in hot butter until vegetables are softened, 10 to 12 minutes.
2. 2 Stir apples, thyme, and sage into the squash mixture; pour in chicken stock and cider. Bring mixture to a simmer, reduce heat to low, cover pot with a lid, and cook until vegetables and apples are tender, about 30 minutes. Remove soup from heat and cool slightly, about 10 minutes.
3. 3 Pour soup into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth. Return mixture to pot and season with salt to taste. Garnish individual servings with crumbled bacon.

By daniellegray

Ingredients

• ✓ apple cider
• chicken thigh
• salt
• black pepper
• vegetable oil
• onion
• chicken stock
• thyme
• salt
• apple
• heavy cream
• cornstarch

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Season both sides of chicken thighs with salt and pepper.
2. 2 Heat oil in a deep oven-proof skillet or Dutch oven over medium-high heat. Add chicken thighs to hot oil and cook until browned on both sides, about 4 minutes per side. Transfer chicken to a plate and keep warm.
3. 3 Add sliced onions to the skillet and sauté until they just start to brown, about 3 minutes. Pour in apple cider and chicken stock, scraping the bottom of the pan to loosen any browned bits. Stir in thyme and salt. Simmer until onions are soft, 4 to 5 minutes. Turn off the heat.
4. 4 Add chicken back to the skillet and spoon some sauce over the top. Arrange sliced apples around chicken. Cover the skillet with a lid or aluminum foil.
5. 5 Bake in the preheated oven for 15 minutes. Remove skillet from the oven and carefully uncover. Transfer chicken from the skillet to a plate and keep warm. Whisk heavy cream and cornstarch together in a small bowl. Stir gently into sauce in the skillet. Place chicken back into the skillet and spoon some of sauce over chicken.
6. 6 Return skillet to the oven and bake, uncovered, until the chicken is no longer pink at the bone and juices run clear, and an instant-read thermometer inserted near bone reads at least 165 degrees F (74 degrees C), about 15 minutes more. Serve chicken and apples with sauce.

By fabeveryday

Ingredients

• ✓ apple cider
• onion
• apple
• garlic
• water
• salt
• black pepper
• ginger
• all-purpose flour
• pork loin roast
• vegetable oil
• celery
• carrot

Instructions

1. 1 Combine 1/4 of the onion, 1/2 of the apple, and the garlic in the bowl of a food processor. Process until smooth. Transfer to slow cooker along with the apple cider and water.
2. 2 Season the roast with salt and pepper. Combine the ginger and flour in a shallow container. Gently press the roast onto the flour mixture to coat all sides. Brush off any excess flour. Heat the oil in a large, heavy skillet. Brown the pork in the hot oil, turning until golden on all sides. Place the browned roast in the slow cooker and scatter the celery and the remaining onion and apple on top. Cook on low for 4 hours, then add carrots. Cook for an additional 3 hours.
3. 3 Remove the cooked roast and carrots to a heated platter. If desired, thicken the cooking juices from the slow cooker to make a gravy.

By GoodLookinCooking

Ingredients

• ✓ apple cider
• pork cheek
• salt
• black pepper
• all-purpose flour
• butter
• apple cider vinegar
• chicken broth
• sage
• rosemary
• onion
• carrot
• celery

Instructions

1. 1 Season both sides of pork cheeks with salt and pepper. Sprinkle with flour and press it into the meat to coat thoroughly.
2. 2 Heat clarified butter in a pan over medium-high heat. Sear meat on both sides until richly browned, adjusting heat lower if necessary. When cheeks are browned, reduce heat to medium. Transfer cheeks to a plate to rest.
3. 3 Remove all but 2 tablespoons fat from the skillet. Add onions, carrots, and celery to skillet. Cook and stir until softened and sweet, seasoning with a pinch of salt. Add vinegar and stir to deglaze the pan. Pour in the cider and chicken stock. Bring to a simmer. Add sage and rosemary. Reduce heat to low and transfer cheeks back to pan. Cover. Cook until fork tender but not falling apart, 2 to 3 hours depending on the size of the pork cheeks. Transfer to a plate.
4. 4 Bring liquid to a boil over high heat, skimming off fat as it rises to the surface. Reduce volume of liquid by about 60 to 70%. Sauce will start to thicken up. Taste for salt and season as needed. Transfer cheeks back to liquid. Continue to cook over medium-low heat until cheeks are heated through and tender and sauce is thick enough to coat cheeks.

By John Mitzewich

Ingredients

• ✓ apple cider
• butternut squash
• olive oil
• cashew
• vegetable broth
• white miso
• nutritional yeast
• lemon juice
• farfalle pasta
• onion
• salt
• sage
• black pepper
• parsley

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C).
2. 2 Combine squash and 1 tablespoon oil on a baking sheet; toss until coated.
3. 3 Roast in the preheated oven until tender and lightly browned, about 25 minutes.
4. 4 Bring a small pot of water to a boil. Add cashews; simmer until softened, about 20 minutes. Drain.
5. 5 Combine cashews and 1 1/2 cup broth in a blender; blend until very smooth. Add roasted squash, remaining 1/2 cup broth, miso, nutritional yeast, and lemon juice; blend until sauce is combined.
6. 6 Bring a large pot of lightly salted water to a boil. Cook bow-tie pasta, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain, reserving 1 cup pasta water. Transfer pasta to a serving bowl.
7. 7 Heat remaining 2 tablespoons oil in a skillet over medium-high heat. Add onion and salt; cook and stir until golden brown, about 9 minutes. Add sage and stir until fragrant, about 1 minute. Pour in cider; cook, stirring up browned bits from the bottom of the skillet, 1 to 2 minutes.
8. 8 Stir half of the cashew sauce into the pasta. Add onion mixture. Stir in enough reserved pasta water to thin and warm sauce. Season with pepper. Garnish with parsley.

By isachandra

Ingredients

• ✓ apple cider
• water
• salt
• honey
• apple
• onion
• garlic
• bay leaf
• rosemary
• thyme
• sage
• black peppercorn
• ice
• apple cider vinegar

Instructions

1. 1 Heat water in a large stockpot over medium-high heat to a simmer. Add salt and honey; stir to dissolve. Off heat, stir in apple slices, onion, garlic, bay leaves, rosemary, thyme, sage, and peppercorns. Cool brine to room temperature. Set the pot in a sink full of ice water to speed up the cooling process, if desired.
2. 2 Stir in apple cider, ice, and apple cider vinegar. Chill brine to 40 degrees F (4 degrees C), or colder, before using.

By France Cevallos

Ingredients

• ✓ apple cider
• olive oil
• dijon mustard
• white wine vinegar
• rosemary
• paprika
• salt
• black pepper
• pork chop
• apple
• green bell pepper
• red bell pepper
• yellow bell pepper
• onion
• all-purpose flour
• milk

Instructions

1. 1 Mix apple cider, oil, Dijon mustard, vinegar, rosemary, paprika, salt, and pepper together in a bowl. Trim pork chops of fat and place into mixture. Refrigerate for 30 minutes.
2. 2 Remove pork chops from marinade; reserve marinade and set aside.
3. 3 Heat a nonstick pan over medium-high heat. Cook pork chops in the hot pan until browned, about 5 minutes per side.
4. 4 While the pork chops are cooking, marinate apple, bell peppers, and onion in the reserved marinade for 10 minutes.
5. 5 Add marinated apple to the pork chops; cook until brown, 3 to 5 minutes. Pour the rest of the marinade, peppers, and onion into the pan and let simmer, uncovered, for 20 minutes. Remove the pork chops, apples, and peppers from the pan and place in a serving dish.
6. 6 Mix flour and milk with the remaining liquid in the pan; simmer until thickened, 2 to 3 minutes. Pour the gravy on top of the pork chops.

By Haley James

Ingredients

• ✓ apple cider
• red onion
• celery
• carrot
• mushroom
• garlic
• beef chuck pot roast
• olive oil
• kosher salt
• black pepper
• red wine
• beef broth
• thyme
• bay leaf

Instructions

1. 1 Place onion, celery, baby carrots, mushrooms, and garlic in a food processor; pulse to coarsely chop.
2. 2 Coat roast generously with 2 tablespoons olive oil; season both sides with salt and black pepper.
3. 3 Heat remaining 2 tablespoons olive oil in a pressure cooker over medium heat. Cook roast until browned, 2 to 3 minutes per side. Transfer roast to a large plate.
4. 4 Place chopped vegetable mixture in the pressure cooker; cook and stir until slightly softened, about 2 minutes. Stir in wine and cook until flavors combine, about 1 minute. Pour in broth and apple cider. Stir in thyme and bay leaves into sauce. Place roast back in the cooker; spoon sauce to cover roast as much as possible.
5. 5 Cover and cook at high pressure according to manufacturer's instructions, 50 to 60 minutes. Remove from heat and allow pressure to release naturally according to manufacturer's instructions.

By awakenedone