Type what you have

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
• 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
• 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
• 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
• 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
• orange
• lemon
• allspice berry
• clove
• cardamom pod
• black peppercorn

Instructions

1. 1 Preheat the oven to 200 degrees F (95 degrees C). Line a baking sheet with parchment paper.
2. 2 Zest and peel orange and lemon. Cut peels into thinnest strips possible. Distribute zest and peels evenly on the prepared baking sheet.
3. 3 Bake in the preheated oven until zest and peels are dry, 60 to 75 minutes.
4. 4 Combine dried zest, dried peels, crushed cinnamon, allspice, cloves, cardamom and peppercorns in a large bowl.

By Yoly

Ingredients

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

Instructions

1. 1 Inspect five quart-sized jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until peaches are ready. Wash new, unused lids and rings in warm soapy water.
2. 2 At the same time, bring sugar, vinegar, and water to a boil in a large pot. Boil until syrupy, about 5 minutes.
3. 3 Press one to two cloves into each peach. Place peaches into boiling syrup and boil until tender, about 20 minutes.
4. 4 Spoon peaches into hot, sterilized jars, and top with liquid, filling to within 1/2 inch of the rim. Insert one cinnamon stick into each jar. Wipe the rims with a clean dry cloth, then seal with lids and rings.
5. 5 Place a rack into 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 10 minutes to seal, or consult times recommended by your local extension.
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 BLUEROWZE

Ingredients

• ✓ cinnamon stick
• pineapple
• pineapple juice
• brown sugar
• clove
• lemon juice
• lemon zest

Instructions

1. 1 Coarsely blend pineapple in a blender.
2. 2 Combine pineapple juice, brown sugar, cinnamon stick, and cloves in a saucepan and bring to a boil. Boil for 1 minute, then remove cloves.
3. 3 Add pineapple, lemon juice, and lemon zest. Bring to a boil, then reduce the heat to low and continue cooking until thickened, about 1 hour, stirring every 10 minutes. Discard cinnamon stick.
4. 4 Meanwhile, inspect a jar for cracks and rings for rust. Immerse in simmering water until marmalade is ready. Wash a new, unused lid and ring in warm soapy water.
5. 5 Spoon pineapple marmalade into the hot, sterile jar, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jar to remove any air bubbles. Wipe the rim with a moist paper towel to remove any residue. Top with the lid and screw ring on tightly. Store in a cool, dark area.

By Yoly

Ingredients

• ✓ cinnamon stick
• water
• orange peel
• granny smith apple
• lemon peel
• vanilla extract
• star anise
• pine sprig

Instructions

1. 1 Bring 8 cups water to a boil in a large pot over high heat. Add orange peel, apple peel, lemon peel, cinnamon sticks, vanilla, star anise, and pine sprig to the pot.
2. 2 Reduce the heat to low and simmer for as long as desired, up to 8 hours or all day. Check the water level every 30 minutes, adding more water as necessary.

By The Gruntled Gourmand

Ingredients

• ✓ cinnamon stick
• fig
• water
• coconut sugar
• allspice
• peppercorn
• lemon
• agar-agar powder

Instructions

1. 1 Bring figs, water, sugar, cinnamon, allspice, and peppercorns to a boil in a saucepan over medium-high heat. Boil until figs begin to liquefy, about 10 minutes. Reduce heat and simmer, stirring frequently to break down the figs, until jam is slightly thickened, about 15 minutes more.
2. 2 While jam is simmering, whisk lemon juice and agar-agar together. Set aside to gel.
3. 3 Take jam off the heat and remove the cinnamon stick. Add the lemon mixture and mix well. Let cool slightly. Pour jam into a pint jar with a hermetic seal. Allow to cool completely before refrigerating.

By Buckwheat Queen

Ingredients

• ✓ cinnamon stick
• mustard seed
• allspice berry
• coriander seed
• red pepper flakes
• ginger
• bay leaf
• clove

Instructions

1. 1 Gather all ingredients.
2. 2 Place mustard seeds, allspice berries, coriander seeds, and pepper flakes into a small glass jar with a tight-fitting lid.
3. 3 Shake to combine. Add ginger to the jar, seal, and shake again.
4. 4 Add crumbled bay leaves, cinnamon stick halves, and cloves to the jar. Seal and shake once more to combine.
5. 5 Store in a tightly sealed jar for up to 1 month.

By Mooseinthekitchen

Ingredients

• ✓ cinnamon stick
• butter
• sugar
• blackstrap molasses
• apple cider
• apple cider
• lemon juice
• cornstarch

Instructions

1. 1 Melt butter in a saucepan over medium heat until it begins to bubble, about 1 minute. Add sugar and molasses; stir until sugar has absorbed molasses and butter, about 3 minutes. The mixture will be very dry. Add 2 cups apple cider. Mix well and bring to a slow boil. Add cinnamon stick and continue to simmer syrup for about 10 minutes.
2. 2 Whisk together 1 tablespoon apple cider, lemon juice, and cornstarch in a small bowl.
3. 3 Pour cornstarch mixture into syrup in the saucepan, whisking continuously until fully incorporated. Simmer until thickened, with a consistency similar to warm maple syrup, about 5 minutes. The syrup will thicken upon cooling.
4. 4 Serve warm. Store leftovers in an airtight container in the refrigerator for up to 3 weeks.

By Buckwheat Queen

Ingredients

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

Instructions

1. 1 Place zucchini slices into a 1-gallon or larger glass jar or crock. Combine 2 cups water (or the amount needed to cover zucchini) and pickling lime in a nonreactive bowl until well combined; pour over zucchini (it should completely cover zucchini). Cover the jar with plastic wrap; set aside for 24 hours.
2. 2 Drain zucchini slices in a colander in the sink; rinse very well under running water to remove all the lime. Wash the glass jar thoroughly; place zucchini back into the jar. Cover with fresh cool water; set aside for 2 to 3 hours.
3. 3 Drain zucchini; rinse again. Place zucchini in a large pot; stir in 1 cup vinegar, food coloring, and alum. Add enough water to cover zucchini; bring to a boil over medium heat. Reduce heat to low; simmer for 2 hours. Drain and discard liquid. Return zucchini to the glass jar.
4. 4 Combine sugar, 3 cups water, remaining 1 cup vinegar, cinnamon sticks, and Red Hot candies in a medium saucepan over medium heat; bring to a boil, stirring, until sugar and candies dissolve. Pour syrup over zucchini, cover, and set aside for 24 hours.
5. 5 Strain zucchini; transfer syrup to a small saucepan and bring to a full rolling boil over medium heat.
6. 6 Meanwhile, inspect 8 (½-pint) jars for cracks and rings for rust, discarding any defective ones. Immerse in boiling water for at least 5 minutes, then simmer jars until mock apple rings are ready. Wash new, unused lids and rings in warm soapy water.
7. 7 Pack zucchini slices into hot, sterilized jars, then pour in hot syrup, filling to within ¼ 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 the lids and screw the rings on tightly.
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 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 20 minutes.
9. 9 Remove the jars from the stockpot and let rest, several inches apart, on a cloth-covered or wood surface, until cool, 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 Holly M

Ingredients

• ✓ cinnamon stick
• cranberry
• pear
• orange juice
• sugar
• water
• candied ginger
• orange
• star anise
• garam masala
• salt

Instructions

1. 1 Combine cranberries, diced pear, orange juice, sugar, water, candied ginger, orange zest, cinnamon stick, star anise, garam masala, and salt in a large saucepan over medium-high heat; bring to boil. Reduce heat to medium; simmer, stirring occasionally, until cranberries have softened, 10 to 12 minutes. Remove from heat; cool completely.
2. 2 Remove and discard cinnamon stick and star anise; transfer to an airtight container. Refrigerate until ready to serve.

By John Mitzewich

Ingredients

• ✓ cinnamon stick
• canning salt
• water
• watermelon rind
• water
• allspice
• clove
• white vinegar
• white sugar
• maraschino cherry
• lemon
• canning jar
• lid
• ring

Instructions

1. 1 Gather all ingredients.
2. 2 Stir canning salt into 1 gallon water in a large container until dissolved; add watermelon rind. Cover the container with plastic wrap or a lid and let sit 12 hours. Drain and rinse completely.
3. 3 Combine drained watermelon rind and 1 gallon water in a stock pot. Bring the water to a boil, reduce heat to medium-low, and simmer until the rind is tender, 45 minutes to 1 hour; drain and set aside.
4. 4 Put cinnamon sticks, allspice, and cloves in cheesecloth or spice bag. Combine vinegar, sugar, spice bag, maraschino cherries, and lemon slices in the stock pot; stir until sugar is dissolved.
5. 5 Add watermelon rind to the pot; bring to a boil, reduce heat to medium-low, and simmer until the rind is transparent, about 5-10 minutes. Remove the spice bag and set aside.
6. 6 Sterilize 6 (1-pint) jars and lids in boiling water for at least 5 minutes. Put one whole clove into each jar. Break cinnamon sticks into pieces and put 1 piece into each jar.
7. 7 Pack the watermelon rind with the vinegar mixture into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.
8. 8 Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 10 minutes.
9. 9 Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.

By KERYNE

Ingredients

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

Instructions

1. 1 Put cucumber spears in a large container. Stir pickling lime into 1 gallon of water in a large pitcher until lime is dissolved; pour over cucumbers. Refrigerate for 24 hours.
2. 2 Drain cucumbers and rinse well; return to large container. Pour enough cold water over the drained cucumbers to cover. Soak at least 3 hours; drain. Transfer cucumbers to a large pot.
3. 3 Stir 1 ¼ cups of vinegar and 1 ¼ cups of water together in a bowl; add cinnamon red hot candies. Set aside to soak, stirring occasionally.
4. 4 Stir 1/2 cup vinegar, red food coloring, and alum together in a bowl until alum is dissolved; pour over cucumbers and add enough water to cover. Put a lid on the pot, place the pot over medium heat, and bring to a boil. Reduce heat to low and simmer for 2 hours; drain and return cucumbers to the pot.
5. 5 Pour cinnamon candy mixture into a saucepan; add sugar and cinnamon sticks. Bring the mixture to a boil; cook and stir until the candies and sugar are dissolved completely into a syrupy liquid. Pour liquid over drained cucumbers. Refrigerate 8 hours to overnight.
6. 6 Drain liquid from cucumbers into a heavy saucepan; bring to a boil and pour again over the cucumbers. Refrigerate 24 hours.
7. 7 Drain liquid again from cucumbers into a heavy saucepan; bring to a boil and pour again over the cucumbers. Refrigerate another 24 hours.
8. 8 Heat cucumbers and syrup to a boil.
9. 9 Pack cucumbers into hot, sterilized jars, filling to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.
10. 10 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 10 minutes.
11. 11 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 ShellyORN

Ingredients

• ✓ cinnamon stick
• black cumin seed
• black peppercorn
• green cardamom seed
• bay leaf
• fennel seed
• clove
• mace
• nutmeg

Instructions

1. 1 Heat a small skillet over medium heat; add cumin seeds, black peppercorns, cinnamon sticks, cardamom seeds, bay leaves, fennel seeds, cloves, and mace. Dry-roast until fragrant, 6 to 10 minutes.
2. 2 Cool spice mixture, then add nutmeg. Grind spice mixture in a spice grinder or coffee grinder into a fine powder. Store in an airtight container.

By Richard Willey

Ingredients

• ✓ cinnamon stick
• olive oil
• onion
• salt
• rhubarb
• cranberry
• brown sugar
• red wine vinegar
• ginger root

Instructions

1. 1 Heat olive oil in a saucepan over medium heat. Add onion; cook until softened, 5 to 6 minutes. Season with salt.
2. 2 Stir in rhubarb, cranberries, sugar, vinegar, ginger, and cinnamon stick; cook, stirring occasionally, until rhubarb softens and begins to break down, 6 to 8 minutes. Discard cinnamon stick before serving.

By Princess G

Ingredients

• ✓ cinnamon stick
• green mango
• garlic
• ginger root
• white sugar
• salt
• cumin seed
• red pepper flakes
• clove
• cardamom seed
• cardamom pod
• white vinegar
• black peppercorn

Instructions

1. 1 Place mangoes in a large pot. Crush garlic and ginger using a mortar and pestle until a smooth paste forms; stir into mangoes. Stir in sugar; season with salt, cumin seeds, pepper flakes, cloves, cardamom seeds and pods, and cinnamon stick. Stir to blend, cover pot, and let sit at room temperature 8 hours to overnight.
2. 2 The next day, cook chutney over medium heat, stirring occasionally, until it begins to thicken, about 30 minutes. Stir in vinegar and peppercorns; cook 1 minute more. Cool before using.

By Adrienne Belaire

Ingredients

• ✓ cinnamon stick
• salt
• sugar
• dark chocolate
• chicken broth
• clove
• allspice berry
• thyme
• cumin seed
• raisin
• peanut
• garlic
• onion
• lard
• tomato
• tomatillo
• corn tortilla
• dinner roll
• chicken broth
• ancho chile
• guajillo chile
• chipotle chile

Instructions

1. 1 Gather all ingredients.
2. 2 Toast chipotle, guajillo, and ancho chiles in a dry pan over medium heat, stirring constantly, until warm and aromatic, about 3 minutes. Transfer to a blender.
3. 3 Heat 2 cups chicken broth in a saucepan until it begins to simmer, about 5 minutes. Pour broth into the blender.
4. 4 Toast dinner roll pieces and tortilla strips in a dry pan over medium heat, stirring constantly, until lightly browned, about 3 minutes. Transfer to the blender with chicken broth and chiles.
5. 5 Allow chiles, toasted bread, and tortillas to soak, fully submerged, in the chicken broth until softened, about 10 minutes. Blend the mixture until smooth.
6. 6 Cook tomatillos and tomatoes in a dry skillet on medium-high heat until soft and blackened, 3 to 4 minutes per side. Place tomatoes in the blender with the chile puree.
7. 7 Melt lard in a large skillet over medium heat. Stir in onion, garlic, peanuts, raisins, cumin seeds, thyme, allspice berries, cloves, and cinnamon sticks; cook and stir until onions are soft and golden, 5 to 8 minutes.
8. 8 Remove the cinnamon sticks and other whole spices; add onion mixture to the blender with the chile-tomato mixture and blend until smooth.
9. 9 Pour chile puree into a large saucepan over medium heat. Stir in 1 cup chicken broth, chocolate, sugar, and salt. Bring mixture to a simmer; stir until chocolate is melted and sauce is thickened and slightly reduced, 10 to 15 minutes.
10. 10 Enjoy!

By Allrecipes

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
• 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