Type what you have

Ingredients

• ✓ apple juice concentrate
• water
• apple cider
• white sugar
• brown sugar
• cinnamon stick
• grain alcohol

Instructions

1. 1 Mix water, apple cider, apple juice concentrate, white sugar, brown sugar, and cinnamon sticks together in a large saucepan; bring to a boil. Reduce heat and simmer until mixture is reduced, about 45 minutes. Remove from heat and cool for 15 minutes.
2. 2 Stir grain alcohol into mixture until evenly combined. Cool apple pie liquor completely. Pour apple pie liquor and 1 cinnamon stick into a jar or container.

By Doc_Holliday

Ingredients

• ✓ apple juice concentrate
• apple cider
• apple
• brown sugar
• apple brandy
• cinnamon
• ginger
• clove

Instructions

1. 1 In a large saucepan, bring apple juice concentrate, apple cider, and Macintosh apples to a boil. Reduce heat to low. Stirring occasionally, simmer uncovered about 1 hour, until apples are easily mashed.
2. 2 Mix dark brown sugar, apple brandy, cinnamon, ginger, and cloves into the apple mixture. Bring to a boil, reduce heat, and simmer uncovered 2 hours, stirring occasionally, until thickened. Transfer to sealed sterile containers, and cool at least 1 hour before serving.

By A. Parker

Ingredients

• ✓ apple juice concentrate
• pie crust
• cornstarch
• cinnamon
• green apple

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Whisk 1/3 cup apple juice concentrate together with cornstarch and cinnamon in a small bowl. Set aside.
3. 3 Simmer apples with remaining apple juice concentrate in a large saucepan until apples are tender, about 10 minutes. Stir in cornstarch mixture and continue to simmer until thickened. Remove from heat.
4. 4 Spoon apple mixture into pastry-lined pie plate. Cover with top crust. Seal and flute edges. Cut steam vents in top.
5. 5 Bake in the preheated oven until crust is golden brown, about 45 minutes.

By Carolyn

Ingredients

• ✓ apple juice concentrate
• acorn squash
• cinnamon
• nutmeg
• ginger
• clove
• brown sugar

Instructions

1. 1 Preheat an oven to 400 degrees F (200 degrees C).
2. 2 Fill two 9x13-inch baking dishes with 1-inch of water each. Place three acorn squash halves cut-side-down into each baking dish. Bake in the preheated oven until the squash is very tender and the skin begins to separate from the meat, about 1 hour. Remove, discard the water, and set aside until cool enough to handle.
3. 3 Scoop the acorn squash flesh from the skins and into a blender. Add the cinnamon, nutmeg, ginger, and cloves. Puree until thick and smooth. Scrape the squash into a heavy-bottom pot, and stir in the brown sugar and apple juice concentrate. Cook and stir over medium-low heat until thickened, 40 to 45 minutes. Cool completely before packing into freezer-safe containers. Store in the freezer up to 6 months.

By Kris L

Ingredients

• ✓ apple juice concentrate
• fuji apple
• apple juice
• cinnamon stick
• cinnamon
• white sugar
• liquid pectin
• butter

Instructions

1. 1 Core apples but leave on peel.
2. 2 Pour apple juice and concentrate into a large, heavy pot. Add apples, 4 cinnamon sticks, and ground cinnamon. Bring to a boil and cook until apples are soft, about 15 minutes.
3. 3 Remove apples with a slotted spoon and place in a food processor. Pulse until no longer chunky, then put back into the pot and cook for another 15 minutes.
4. 4 Meanwhile, inspect five pint-sized 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.
5. 5 Use a fine mesh strainer to strain out apples, and place applesauce in a container and refrigerate to eat later. Strain juice again using many layers of cheesecloth. Pour the liquid back into the pot with the cinnamon sticks.
6. 6 Add sugar and pectin and bring to a rolling boil, adding butter just before it boils to keep it from foaming.
7. 7 Ladle into the prepared jars, adding a fresh cinnamon stick to each jar if desired. Place the seals and lids on the jars, making sure to clean the rims of any syrup that may have gotten on the mouths of the jars.
8. 8 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 20 minutes.
9. 9 Remove the jars from the stockpot and place them upside down on a towel for 45 minutes to help the lids to seal. Turn jars over and let rest for 12 to 24 hours.

By HappyAZGirl

Ingredients

• ✓ apple juice concentrate
• cornstarch
• cinnamon
• apple
• pastry

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Line the bottom and sides of a 9-inch pie plate with one pie crust. Set second crust aside.
2. 2 Whisk cornstarch, cinnamon, and 1/4 of the apple juice together in a bowl.
3. 3 Simmer apples in remaining apple juice in a saucepan over medium heat until tender; add cornstarch mixture and stir until thickened.
4. 4 Pour into bottom crust; cover filling with remaining pie crust. Flute the edges to seal then cut several slits in the top crust to allow steam to escape. Bake pie in the preheated oven until crust is golden brown, about 45 minutes.

By Barbara

Ingredients

• ✓ apple juice concentrate
• peanut butter
• nonfat dry milk powder
• coconut
• rolled oat
• cinnamon
• wheat germ

Instructions

1. 1 Combine peanut butter, milk powder, and coconut in a large mixing bowl. Stir in oats, ground cinnamon, wheat germ, and apple juice concentrate until thoroughly combined.
2. 2 Shape the mixture into 1 inch balls. Chill thoroughly before serving; store remaining nuggets in the refrigerator.

By Allrecipes Member

Ingredients

• ✓ apple juice concentrate
• onion
• butter
• chicken broth
• beef consomme
• apple juice
• applejack brandy
• white pepper
• apple

Instructions

1. 1 Set aside about 1/2 cup of the onions to use later as a garnish. Melt the butter in a large pot over medium heat. Stir in the onion, and cook until the onion has softened and turned translucent but not browned, about 10 minutes. Pour in the chicken broth, beef consomme, apple juice concentrate, apple juice, and applejack liquor. Bring to a simmer over medium-high heat and season with the white pepper. Reduce heat to medium-low, cover, and simmer 1 hour.
2. 2 To serve, place a pinch of the reserved raw onions in the bottom of a soup bowl. Ladle the soup into the bowls, and float a few slices of apple on top to serve.

By Cherish Grabau

Ingredients

• ✓ apple juice concentrate
• water
• apple core
• apple peel
• fruit pectin
• white sugar
• red food coloring

Instructions

1. 1 Inspect eight 8-ounce 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 Meanwhile, place water, apple cores, and apple peels in a large pot; bring to a simmer. Cook for 25 minutes. Strain liquid through a cheesecloth-lined sieve set over a separate large pot. Discard solids.
3. 3 Add enough apple juice to equal 7 cups liquid. Add pectin; bring to a rapid boil. Add sugar; continue boiling for 1 minute. Remove from heat; add food coloring.
4. 4 Pour jelly into hot, sterilized jars, filling to within ⅛ 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.
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 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.
6. 6 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 Graden

Ingredients

• ✓ apple juice concentrate
• ketchup
• apple cider vinegar
• bacon
• soy sauce
• brown sugar
• mustard
• garlic powder
• paprika
• lemon pepper
• bay leaf
• onion
• black tea leaf

Instructions

1. 1 Combine ketchup, vinegar, apple juice concentrate, bacon, soy sauce, brown sugar, mustard, garlic powder, paprika, lemon pepper, and bay leaves together in a large saucepan; bring to a boil. Stir onion and tea leaves into ketchup mixture, reduce heat, and simmer, stirring often, until sauce is slightly thickened, 10 to 15 minutes. Strain sauce and cool.

By Terry E

Ingredients

• ✓ apple juice concentrate
• beef chuck roast
• water
• soy sauce
• garlic
• onion soup mix
• baking potato
• carrot

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C).
2. 2 Place beef in a roasting pan or large casserole dish; add about ½ inch of water. Stir in apple juice concentrate and soy sauce. Cut several small slits in roast; stuff with garlic. Season roast with onion soup mix. Cover the pan with aluminum foil or a lid.
3. 3 Cook in the preheated oven for 2 hours. Add potatoes and carrots. Cover the pan; continue cooking until roast is fork tender, about 2 hours more.

By PC Sharer

Ingredients

• ✓ apple juice concentrate
• splenda no calorie sweetener
• butter
• molasses
• egg
• lemon peel
• all-purpose flour
• cinnamon
• nutmeg
• baking soda
• salt
• apple
• old-fashioned oat
• raisin

Instructions

1. 1 Preheat oven to 400 degrees F. Lightly spray miniature muffin pans with vegetable cooking spray; set aside.
2. 2 Beat SPLENDA® Granulated Sweetener, butter, and molasses at medium speed of an electric mixer 1 minute or until blended. Add eggs, one at a time, beating until blended after each addition; add apple juice concentrate and lemon peel, beating until blended.
3. 3 Combine flour, cinnamon, nutmeg, soda, and salt; add to SPLENDA® Granulated Sweetener mixture, beating on low speed just until blended. Stir in apple, oats, and raisins.
4. 4 Spoon batter into prepared pans; filling three-fourths full. Bake until edges are lightly browned, 12 minutes. Remove to wire racks to cool.

By SPLENDA Sweeteners

Ingredients

• ✓ apple juice concentrate
• confectioners' sugar
• butter
• all-purpose flour
• salt
• toothpick
• caramel
• water
• walnut

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Beat confectioners' sugar, butter, and 1 tablespoon apple juice concentrate together in a bowl using an electric mixer until light and fluffy; stir in flour and salt until dough is just combined. Roll dough into 3/4-inch balls and arrange on ungreased baking sheets.
3. 3 Bake in the preheated oven until edges are light golden brown, 12 to 17 minutes. Immediately insert toothpicks in the center of each cookie. Place cookies on a wire rack to cool completely.
4. 4 Combine caramels, 2 tablespoons apple juice concentrate, and water in a saucepan over low heat; cook and stir until mixture is smooth, 5 to 10 minutes. Spoon caramel sauce over each cookie, letting excess caramel sauce drip off.
5. 5 Pour walnuts onto a plate. Press the bottom of each caramel-coated cookie into the walnuts and transfer to a sheet of waxed paper to set.

By Poppy127

Ingredients

• ✓ apple juice concentrate
• date
• raisin
• carrot
• zucchini
• milk
• vanilla extract
• vegetable oil
• applesauce
• sugar
• egg
• clove
• baking powder
• cinnamon
• baking soda
• cocoa powder
• whole wheat flour

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish. Whisk together the flour, cocoa powder, baking soda, cinnamon, baking powder, and cloves in a bowl; set aside.
2. 2 Beat together the eggs, sugar, applesauce, vegetable oil, apple juice concentrate, and vanilla extract in a mixing bowl until smooth. Stir in the dry mixture alternately with the milk, then add the zucchini, carrot, raisins, and dates; stir until just moistened. Pour into the prepared baking dish.
3. 3 Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 35 to 45 minutes. Cool in the pan set over a wire rack.

By A R's Mommy

Ingredients

• ✓ apple juice concentrate
• sauerkraut
• turnip green
• onion
• salt
• black pepper
• water
• brown sugar
• kielbasa sausage

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Empty sauerkraut and turnip greens into a colander and rinse lightly; drain. Spread sauerkraut, turnip greens, and onions in an even layer in a large baking dish and season with salt and black pepper.
3. 3 Whisk apple juice concentrate, water, and brown sugar in a bowl, dissolving the sugar. Pour juice mixture over vegetables. Arrange pieces of kielbasa sausage into dish atop vegetables.
4. 4 Bake in the preheated oven until most of the liquid has evaporated and the kielbasa is browned, about 2 hours, stirring every 20 minutes.

By waryr1

Ingredients

• ✓ apple juice concentrate
• ✓ apple juice concentrate
• water
• apple wood chips
• whiskey barrel wood chip
• honey
• mustard
• pork butt
• liquid smoke
• worcestershire sauce
• honey
• apple cider
• sage
• cumin
• cayenne pepper
• chili powder
• onion powder
• italian seasoning
• garlic powder
• paprika
• black pepper
• kosher salt
• brown sugar

Instructions

1. 1 Make dry rub: Combine brown sugar, salt, black pepper, paprika, garlic powder, Italian seasoning, onion powder, chili powder, cayenne pepper, cumin, and sage in a small container. Measure 1 tablespoon dry rub mixture into a container large enough to fit pork butt. Refrigerate remaining dry rub.
2. 2 Make marinade: Pour apple cider, apple juice concentrate, honey, Worcestershire sauce, and liquid smoke into the large container with dry rub; mix well.
3. 3 Prepare pork: Score top of pork butt in a checkerboard pattern. Inject some of the marinade into the bottom, sides, and top of pork butt. Place pork in the container with remaining marinade. Cover and marinate in the refrigerator, 8 hours to overnight.
4. 4 Prepare wood chips: Combine whiskey barrel wood chips, apple wood chips, apple juice concentrate, and water in a large resealable plastic bag. Seal and let soak, about 20 minutes.
5. 5 Preheat an electric smoker to 225 degrees F (110 degrees C). Fill smoker box with wood chips according to manufacturer's instructions.
6. 6 Remove pork from marinade; rub mustard and honey evenly on top. Coat pork butt heavily with reserved dry rub. Place pork fat-side up on a rack.
7. 7 Place the rack in the smoker and cook until an instant-read thermometer inserted into the center reads 160 degrees F (71 degrees C) for medium or 170 degrees F (77 degrees C) for well done, 4 to 6 hours. Add additional soaked wood chips halfway through cooking time.
8. 8 Place pork butt fat-side up on a serving platter. Cover with aluminum foil and let rest for 20 minutes, turning over halfway through resting time.

By CarolynUp