Type what you have

Ingredients

• ✓ apple cider
• elderflower umbel
• white sugar
• fruit pectin
• citric acid

Instructions

1. 1 Inspect 6 half-pint jars for cracks and rings for rust, discard any defective ones. Immerse in simmering water until jelly is ready. Wash new, unused lids and rings in warm soapy water.
2. 2 Place elderflower umbels into a plastic or glass bowl. Pour apple cider on top so the flowers are fully immersed. Weigh down flowers with a small plate if necessary. Cover and let sit in the fridge for 24 hours.
3. 3 Place a small plate in the freezer. Line a colander with two layers of cheesecloth and strain the juice into a large heavy pot. Add the sugar and heat slowly, stirring to dissolve the sugar. Add the pectin and bring to a full boil on high heat, stirring constantly. Boil for exactly 1 minute, stirring constantly. Remove the pot from the heat.
4. 4 Remove the plate from the freezer and spoon about 1/2 teaspoon of the hot jelly on the plate. Tilt the plate back and forth and wait for a few seconds; if the jelly sets, it has the right consistency. If jelly remains liquid, return pot to the heat, add citric acid and boil for 30 more seconds. Repeat the jelling test. Skim off any foam with a ladle or a large spoon.
5. 5 Pack jelly into the prepared 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 spills. Top with lids and tightly screw on rings.
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 10 minutes.
7. 7 Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart. Let rest for 24 hours without moving the jars. Gently 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 Nora

Ingredients

• ✓ apple cider
• ✓ apple cider
• butter
• sugar
• blackstrap molasses
• cinnamon stick
• 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

• ✓ apple cider
• water
• salt
• sage
• rosemary
• thyme
• black peppercorn
• ice

Instructions

1. 1 Combine 4 cups water, apple cider, kosher salt, sage, rosemary, thyme, and peppercorns together in a large stockpot. Bring to a boil; cook and stir brine until the salt is just dissolved. Remove from heat; add ice cubes.

By AngelinaLaRue

Ingredients

• ✓ apple cider
• honeycrisp apple
• apple
• white sugar
• lemon juice
• canning jar
• lid
• ring

Instructions

1. 1 Combine Honeycrisp apples, Granny Smith apples, and apple cider in a large stainless steel or enamel-coated saucepan; bring to a boil, stirring occasionally. Reduce heat to medium-low; simmer until mixture reduces by about half, about 20 minutes.
2. 2 Stir sugar and lemon juice into the apple mixture; bring to a boil. Reduce heat to medium-low, and continue cooking at a simmer until the mixture is very thick, about 25 minutes.
3. 3 Sterilize the jars and lids in boiling water for at least 5 minutes. Pack apple butter 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.
4. 4 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.
5. 5 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 Master Cook

Ingredients

• ✓ apple cider
• apple cider vinegar
• brown sugar
• mustard seed
• dijon mustard
• tomato paste
• salt
• black pepper
• pork neck bone

Instructions

1. 1 Combine cider vinegar, cider, brown sugar, mustard seed, Dijon, tomato paste, salt, pepper, and neck bones in a heavy-bottomed saucepan over medium heat. Simmer until sauce thickens, 30 to 40 minutes. Skim any foam from the surface of the liquid and discard. Remove and discard neck bones. Use immediately or cool to room temperature.

By go_vikes

Ingredients

• ✓ apple cider
• ketchup
• maple whiskey
• molasses
• apple cider vinegar
• maple syrup
• worcestershire sauce
• liquid smoke
• paprika
• garlic powder
• onion powder
• salt
• black pepper

Instructions

1. 1 Gather the ingredients.
2. 2 Combine ketchup, maple whiskey, apple cider, dark molasses, apple cider vinegar, pure maple syrup, Worcestershire sauce, liquid smoke, smoked paprika, garlic powder, onion powder, salt, and pepper in a medium saucepan. Whisk together over medium heat and bring to a boil. Reduce heat to medium-low and simmer until thickened, 25 to 30 minutes.
3. 3 Remove from heat and allow to cool completely. Sauce will thicken as it cools. Store in the refrigerator for up to 1 week, or freeze for future use.

By France Cevallos

Ingredients

• ✓ apple cider
• sparkling water

Instructions

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

By Alois

Ingredients

• ✓ apple cider
• orange juice
• sugar
• lemon juice
• pineapple juice
• cinnamon stick
• clove

Instructions

1. 1 Gather all ingredients.
2. 2 Stir apple cider, orange juice, sugar, lemon juice, and pineapple juice together in a large pot over medium-low heat.
3. 3 Place cinnamon and cloves in a tea ball; add to apple cider mixture. Simmer until warmed through, about 15 minutes.
4. 4 Serve with a large ladle.

By Sara P

Ingredients

• ✓ apple cider
• cranberry juice
• lemon juice
• pineapple juice
• orange
• clove
• honey
• white sugar
• cinnamon stick
• nutmeg
• allspice
• ginger
• mint
• orange

Instructions

1. 1 In a large saucepan or pot, combine cider, cranberry juice, lemon juice, pineapple juice, orange slices, cloves, honey, sugar, and cinnamon sticks. Bring to a boil. Reduce the heat to a simmer; add nutmeg, ginger, and allspice. Simmer for 10 to 15 minutes, stirring occasionally.
2. 2 Serve warm and garnish each cup with mint and an orange slice.

By Miss Blurton

Ingredients

• ✓ apple cider
• all-purpose flour
• butter
• salt
• water
• apple
• raisin
• orange juice
• grapefruit peel
• white sugar
• graham cracker
• cinnamon
• clove
• butter
• white sugar

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C).
2. 2 Combine 1 1/2 cups flour, 1/2 cup cold butter, and salt in a bowl with a fork until very crumbly. Stir in water, 1 tablespoon at a time, just until mixture holds together; stir with a fork. Turn dough out onto a floured pastry cloth; pat into a circle shape. Roll into a 10-inch circle. Invert a 9-inch pie plate onto dough center; flip dough over. Peel off pastry cloth; evenly adjust crust into pie plate if necessary. Fold dough over edge of the pie plate; set aside.
3. 3 Combine apples, raisins, apple cider, orange juice, and grapefruit peel in a saucepan over medium heat; bring to a simmer. Cook, stirring occasionally, until apples are soft, about 15 minutes. Stir in 3/4 cup sugar, 1/2 crushed graham cracker, cinnamon, and cloves; mix well.
4. 4 Combine remaining 3/4 cup flour, 6 tablespoons butter, 1/3 cup sugar, and remaining 1/2 crushed graham cracker in a bowl, stirring until streusel looks like fine crumbs. Pour apple mincemeat filling into the prepared pie crust; sprinkle evenly with streusel topping.
5. 5 Bake in the preheated oven for 15 minutes; reduce oven temperature to 350 degrees F (175 degrees C). Bake until topping is lightly browned, about 30 minutes more. Cool before serving.

By Kim Slawson

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

Ingredients

• ✓ apple cider
• red delicious apple
• asian pear
• white sugar
• cinnamon

Instructions

1. 1 Heat a large skillet over medium-high heat. Stir apples, Asian pears, and apple cider together in the skillet until the fruit is mushy, about 10 minutes.
2. 2 Smash the apples and pears with the back of a wooden spoon until no large chunks remain; continue cooking until thickened, 20 to 30 minutes more.
3. 3 Stir sugar and cinnamon into the sauce; cook, stirring occasionally, until the sugar dissolves completely, 5 to 7 minutes more.

By ztcopley

Ingredients

• ✓ apple cider
• pineapple juice
• cranberry juice
• cinnamon red hot candy
• cinnamon

Instructions

1. 1 Pour the pineapple juice, cranberry juice and apple cider into a large pot. Heat until almost boiling, then stir in the red hot candies. Continue stirring until they dissolve so that they do not end up stuck to the bottom of the pot. Set the heat to low, and let it simmer all day if you like. Ladle into glasses or cups, and dust with cinnamon before serving.

By Heather M Howard

Ingredients

• ✓ apple cider
• honey
• apple cider vinegar
• brown sugar
• whiskey
• whiskey
• pork chop

Instructions

1. 1 Stir apple cider, honey, cider vinegar, and brown sugar in a saucepan over medium heat. Bring to a simmer and reduce heat to low, stirring often, until the mixture reduces to 2/3 cup, about 20 minutes.
2. 2 Simmer 1/3 cup whiskey in a separate small saucepan over medium-low heat until steam no longer smells of alcohol, about 10 minutes; stir into the apple cider mixture. Reduce this mixture to 1/2 cup, forming an apple cider glaze and cool.
3. 3 Stir 3 tablespoons whiskey into apple cider glaze.
4. 4 Preheat oven to 350 degrees F (175 degrees C).
5. 5 Place pork chops into a baking dish; brush with the apple cider glaze.
6. 6 Bake chops in the preheated oven, basting them often with glaze, until tender, about 1 hour. If desired, bring any remaining glaze to a boil in a saucepan and drizzle over chops to serve.

By Tess DeFevers Ehling

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