HOT CRANBERRY-APPLE CIDER
Warm up with a mug of our delicious cider made with cranberry juice, apple cider, brown sugar and cinnamon. For an adult version, add some spiced rum or cinnamon schnapps!
Provided by By Betty Crocker Kitchens
Categories Beverage
Time 25m
Yield 12
Number Of Ingredients 7
Steps:
- In 4-quart saucepan, mix all ingredients. Heat to boiling. Reduce heat; simmer uncovered 15 minutes. Strain.
- Pour into stemmed mugs and add a shot of spiced rum or cinnamon schnapps if desired.
- Garnish with fresh orange slices. Serve hot.
Nutrition Facts : Calories 110, Carbohydrate 27 g, Cholesterol 0 mg, Fiber 1 g, Protein 0 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 10 mg, Sugar 23 g, TransFat 0 g
CRANBERRY-APPLE CIDER PUNCH
Add gingery twist to fruit punch made with cranberry juice and apple cider - an easy drink that's ready in just five minutes.
Provided by Betty Crocker Kitchens
Categories Beverage
Time 5m
Yield 20
Number Of Ingredients 6
Steps:
- In 4-quart container, stir together cider, cranberry juice, ginger ale and orange juice concentrate. Refrigerate until serving time.
- Just before serving, pour punch into punch bowl. Garnish with cranberries and orange peel curls.
Nutrition Facts : Calories 72, Carbohydrate 18 g, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 8 mg
APPLE CIDER CRANBERRY SAUCE
This is my absolute favorite cranberry sauce. The apple cider and hint of orange combined with the warm spices just makes it special.
Provided by Jay Lynne Stuart
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Cranberry Sauce Recipes
Time 45m
Yield 12
Number Of Ingredients 6
Steps:
- 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.
- 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.
Nutrition Facts : Calories 96.7 calories, Carbohydrate 24.7 g, Fat 0.1 g, Fiber 1.8 g, Protein 0.2 g, Sodium 10.1 mg, Sugar 20.5 g
CRANBERRY RELISH WITH APPLE CIDER
Provided by Tina Miller
Categories Sauce Fruit Juice Food Processor Side Thanksgiving Low Fat Vegetarian Low Cal Cranberry Apple Low Cholesterol Parsley Bon Appétit Fat Free Vegan Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 3 cups
Number Of Ingredients 6
Steps:
- Boil apple cider in heavy small saucepan until reduced to generous 1/2 cup, about 15 minutes. Add sugar; stir over medium heat until sugar dissolves. Transfer to bowl and chill until cold, about 1 hour.
- Using on/off turns, coarsely chop cranberries, apple, and lemon peel in processor. Add cider syrup; using on/off turns, chop finely. Transfer to bowl. Cover and chill overnight. DO AHEAD: Can be made 2 days ahead. Keep chilled. Bring to room temperature before serving.
- Stir in chopped parsley and serve.
CRANBERRY SAUCE WITH APPLE CIDER
Make and share this Cranberry Sauce With Apple Cider recipe from Food.com.
Provided by ellie_
Categories Sauces
Time 25m
Yield 6-8 serving(s)
Number Of Ingredients 4
Steps:
- Combine all ingredients in a saucepan.
- Bring to a boil over medium high heat.
- Reduce heat and simmer on medium low heat for 20 minutes or until cranberries pop, stirring occasionally.
APPLE CIDER-CRANBERRY BREAD
This is a sweet and slightly tangy apple cider bread for breakfast, snack, or just when you need a little something... Happy baking!
Provided by StickySue
Categories 100+ Breakfast and Brunch Recipes Breakfast Bread Recipes
Time 55m
Yield 10
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x5-inch loaf pan with cooking spray.
- Combine flour, sugar, cranberries, walnuts, baking powder, baking soda, and salt in a large bowl.
- Beat apple cider, eggs, and vegetable oil in a separate bowl until frothy. Mix apple cider mixture into flour mixture until moist; pour into the prepared loaf pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 40 to 45 minutes.
Nutrition Facts : Calories 280.6 calories, Carbohydrate 45.4 g, Cholesterol 32.7 mg, Fat 9.6 g, Fiber 1.7 g, Protein 5 g, SaturatedFat 1.3 g, Sodium 267.4 mg, Sugar 23.4 g
VODKA CRANBERRY PUNCH WITH APPLE CIDER ICE CUBES
This is dangerously easy and delicious. Not only does it taste sweet and spicy, but just look at it! Those colors! The ruby-red cranberries cover the surface, and the apple cider cubes are the best additions that amp up the flavor.
Provided by Jessica Merchant
Categories beverage
Time 8h40m
Yield 6 to 8 servings
Number Of Ingredients 8
Steps:
- Fill two ice cube trays with apple cider and freeze 8 hours or overnight. You may need a bit more or less of the cider, depending on the ice cube tray that you use.
- Meanwhile, heat the sugar, cinnamon and 1/3 cup water in a saucepan over medium heat, whisking the entire time. Cook until the mixture begins to bubble, then remove it from the heat. Allow it cool to room temperature, about 30 minutes.
- Combine the cranberry juice, vodka, orange juice, cinnamon sticks and the cinnamon simple syrup in a large punch bowl or pitcher. Stir well and refrigerate for a few hours before serving-this will marry the flavors. Before serving, add the apple cider ice cubes and cranberries to the bowl or pitcher.
CRANBERRY-APPLE CIDER SAUCE
Found in the Nov. 2010 AllYou Magazine. I always like trying a new version of cranberry sauce each holiday and this year will be this recipe. I love cranberries and apples and this definitely sounds like it will be a perfect match!
Provided by HokiesMom
Categories Sauces
Time 1h5m
Yield 8 , 8 serving(s)
Number Of Ingredients 7
Steps:
- In a large saucepan, bring cider to a boil and cook over a medium-high heat until reduced to 1 cup, about 40 minutes.
- Combine reduced cider and all the other ingredients in a medium saucepan. Cook over low heat, stirring until sugar has dissolved.
- Simmer sauce until thickened and cranberries have popped, stirring occasionally, 10-12 minutes. Sauce will thicken more when cooled.
Nutrition Facts : Calories 124.3, Fat 0.1, Sodium 30.9, Carbohydrate 32.2, Fiber 1.6, Sugar 29.2, Protein 0.1
CRANBERRY-ORANGE PUNCH WITH APPLE CIDER
Perfect for Christmas, this festive cranberry punch is made with apple cider, fresh cranberries, and orange slices. For garnish, gently tie orange rind strips around cinnamon sticks and place in individual cups.
Provided by chefcatie
Categories Drinks Recipes Punch Recipes Non-Alcoholic Punch Recipes
Time 20m
Yield 10
Number Of Ingredients 9
Steps:
- Place cinnamon sticks, cloves, and allspice berries in the center of a small piece of cheesecloth. Bring the ends of the cheesecloth together and tie securely with kitchen string. Place spice bag in a large Dutch oven. Add apple cider, cranberries, water, and orange slices to the Dutch oven.
- Bring to a boil over medium-high heat. Reduce heat and simmer for 5 minutes. Remove and discard spice bag and orange slices. Serve warm.
Nutrition Facts : Calories 137.6 calories, Carbohydrate 34.4 g, Fat 0.2 g, Fiber 3.2 g, Protein 0.5 g, Sodium 30.7 mg, Sugar 25.7 g
SLOW-COOKER SPICED CRANBERRY-APPLE CIDER
Partner apple cider with cranberry juice for a new flavor twist on a popular hot drink.
Provided by Betty Crocker Kitchens
Categories Beverage
Time 4h5m
Yield 24
Number Of Ingredients 5
Steps:
- In 4- to 5-quart slow cooker, mix all ingredients.
- Cover; cook on Low heat setting 4 to 6 hours. Before serving, remove allspice and cinnamon.
Nutrition Facts : Calories 80, Carbohydrate 19 g, Cholesterol 0 mg, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 0 mg, Sugar 17 g, TransFat 0 g
ROAST GOOSE WITH BRANDY CRANBERRY REDUCTION AND APPLE CIDER GLAZED PEARL ONIONS
Provided by Emeril Lagasse
Categories main-dish
Time 4h15m
Yield 6 to 8 servings
Number Of Ingredients 42
Steps:
- Preheat the oven to 475 degrees F.
- Remove the neck, giblets and liver from the goose. Rinse the goose thoroughly inside and out under cold running water. Reserve the neck and giblets separately. Pat the goose dry with paper towels and season with the kosher salt and black pepper. Place the onions, carrots and celery in a medium bowl and toss to combine. Remove 1/2 cup of the vegetable mixture and set aside. Stuff the cavity of the goose with the remaining vegetable mixture, 2 bay leaves, 4 sprigs of thyme and 4 cloves of garlic. Truss the goose.
- Using a fork, prick the skin of the goose on the thighs, back, and lower breast. Place the goose on a rack in a large roasting pan. Place the goose in the oven and roast for 20 minutes. Reduce the oven temperature to 350 degrees F, pour 1/3 cup of hot water over the breast and legs of the goose and continue to roast the goose for another 30 minutes. Open the oven door and pour another 1/3 cup of hot water over the breast and legs of the goose. Close the oven and cook the goose another 30 minutes. Pour a final 1/3 cup of hot water over the goose to help the fat render from the bird and cook the goose for a final 30 minutes. Insert an instant-read thermometer into the thigh of the goose without touching the bone and be sure that it registers at least 165 degrees F. If it does, remove the goose from the oven and allow to rest. If not, continue to roast the goose for another 30 minutes.
- While the goose roasts, prepare the goose stock. Use a heavy, sharp knife to chop the goose neck into 2 or 3 pieces. Place the chopped neck and giblets in a 2-quart saucepan and sear over medium heat. Cook the necks and giblets, turning occasionally, until well caramelized, 5 to 6 minutes. Add the reserved 1/2 cup of vegetables, the remaining bay leaf, sprig of thyme, 2 cloves of garlic, and 1/4 cup sliced shallots and continue to cook, stirring occasionally, until vegetables are wilted and lightly caramelized, 4 to 5 minutes. Add the stock, increase the heat to high, and bring to a boil. Reduce to a simmer and cook the stock for 1 hour. After 1 hour, remove from the heat, strain through a fine-mesh sieve and reserve stock on the side. Discard solids. Pour the brandy over the cranberries and reserve separately.
- When the goose is cooked, place it on a warmed platter, and pour off the fat that has collected in the roasting pan, being sure not to pour off the browned bits on the bottom of the pan. Once most of the fat has been removed from the roasting pan, place it on the stovetop over medium heat on 2 burners. Add the minced shallots to the pan and cook for 1 minute, stirring with a wooden spoon to scrape up the browned bits. Add the brandy, cranberries, and thyme leaves and continue to cook until the brandy is nearly evaporated, about 1 minute. Add the reserved goose stock to the pan and reduce the heat to medium low. Continue to cook until the stock is reduced by about half and the sauce is thickened, 4 to 5 minutes. Transfer the sauce to a sauce boat and serve alongside the goose. Serve the pearl onions on the side.
- Preheat the oven to 475 degrees F.
- Remove the neck, giblets and liver from the goose. Rinse the goose thoroughly inside and out under cold running water. Reserve the neck and giblets separately. Pat the goose dry with paper towels and season with the kosher salt and black pepper. Place the onions, carrots and celery in a medium bowl and toss to combine. Remove 1/2 cup of the vegetable mixture and set aside. Stuff the cavity of the goose with the remaining vegetable mixture, 2 bay leaves, 4 sprigs of thyme and 4 cloves of garlic. Truss the goose.
- Using a fork, prick the skin of the goose on the thighs, back, and lower breast. Place the goose on a rack in a large roasting pan. Place the goose in the oven and roast for 20 minutes. Reduce the oven temperature to 350 degrees F, pour 1/3 cup of hot water over the breast and legs of the goose and continue to roast the goose for another 30 minutes. Open the oven door and pour another 1/3 cup of hot water over the breast and legs of the goose. Close the oven and cook the goose another 30 minutes. Pour a final 1/3 cup of hot water over the goose to help the fat render from the bird and cook the goose for a final 30 minutes. Insert an instant-read thermometer into the thigh of the goose without touching the bone and be sure that it registers at least 165 degrees F. If it does, remove the goose from the oven and allow to rest. If not, continue to roast the goose for another 30 minutes.
- While the goose roasts, prepare the goose stock. Use a heavy, sharp knife to chop the goose neck into 2 or 3 pieces. Place the chopped neck and giblets in a 2-quart saucepan and sear over medium heat. Cook the necks and giblets, turning occasionally, until well caramelized, 5 to 6 minutes. Add the reserved 1/2 cup of vegetables, the remaining bay leaf, sprig of thyme, 2 cloves of garlic, and 1/4 cup sliced shallots and continue to cook, stirring occasionally, until vegetables are wilted and lightly caramelized, 4 to 5 minutes. Add the stock, increase the heat to high, and bring to a boil. Reduce to a simmer and cook the stock for 1 hour. After 1 hour, remove from the heat, strain through a fine-mesh sieve and reserve stock on the side. Discard solids. Pour the brandy over the cranberries and reserve separately.
- When the goose is cooked, place it on a warmed platter, and pour off the fat that has collected in the roasting pan, being sure not to pour off the browned bits on the bottom of the pan. Once most of the fat has been removed from the roasting pan, place it on the stovetop over medium heat on 2 burners. Add the minced shallots to the pan and cook for 1 minute, stirring with a wooden spoon to scrape up the browned bits. Add the brandy, cranberries, and thyme leaves and continue to cook until the brandy is nearly evaporated, about 1 minute. Add the reserved goose stock to the pan and reduce the heat to medium low. Continue to cook until the stock is reduced by about half and the sauce is thickened, 4 to 5 minutes. Transfer the sauce to a sauce boat and serve alongside the goose. Serve the pearl onions on the side.
- Set a 12-inch saute pan over medium-high heat. Add the goose fat to the pan and, once hot, add the pearl onions. Cook the onions until caramelized, 4 to 5 minutes, swirling the pan to ensure even browning. Deglaze the pan with the apple cider vinegar and, when nearly evaporated, about 30 seconds, add the apple cider, thyme leaves and salt and pepper. Reduce the heat to medium and continue to cook the onions until tender, and the cider has reduced to a syrup-like consistency, 7 to 8 minutes. Serve alongside the goose as a side dish.
- Set a 12-inch saute pan over medium-high heat. Add the goose fat to the pan and, once hot, add the pearl onions. Cook the onions until caramelized, 4 to 5 minutes, swirling the pan to ensure even browning. Deglaze the pan with the apple cider vinegar and, when nearly evaporated, about 30 seconds, add the apple cider, thyme leaves and salt and pepper. Reduce the heat to medium and continue to cook the onions until tender, and the cider has reduced to a syrup-like consistency, 7 to 8 minutes. Serve alongside the goose as a side dish.
APPLE CRANBERRY CIDER
Spiced with cinnamon sticks and cloves, this warm-you-up sipper from our Test Kitchen is sure to chase away winter's chill. Serve brimming mugs of the hot beverage with your family's favorite cookies, muffin or bread.
Provided by Taste of Home
Time 30m
Yield 6 servings.
Number Of Ingredients 5
Steps:
- In a large saucepan, combine the cider, cranberry juice and brown sugar. Place cloves and cinnamon sticks on a double thickness of cheesecloth; bring up corners of cloth and tie with kitchen string to form a bag. Add to pan., Bring to a boil over medium heat. Reduce heat; simmer, uncovered, for 15-20 minutes. Discard spice bag.
Nutrition Facts : Calories 166 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 23mg sodium, Carbohydrate 42g carbohydrate (39g sugars, Fiber 0 fiber), Protein 0 protein.
APPLE CIDER, CRANBERRY, AND GINGER PUNCH
A festive choice for happy hour, this fall cocktail recipe is made with ginger beer, fresh cranberries, and apple cider. Add a few ounces of gin for an adults-only beverage, or leave it out for a drink that the whole family can enjoy.
Provided by Martha Stewart
Categories Food & Cooking Drink Recipes
Number Of Ingredients 6
Steps:
- Muddle cranberries with sugar in a pitcher. Add apple cider, ginger beer, lemon juice, and gin if desired. Divide among 4 glasses. Serve chilled or over ice.
HOT SPICED CRANBERRY APPLE CIDER
Make and share this Hot Spiced Cranberry Apple Cider recipe from Food.com.
Provided by CookingONTheSide
Categories Beverages
Time 40m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Combine all ingredients except garnish in a medium saucepan and simmer, covered, 5 minutes.
- Remove from heat and let stand, covered, 20 minutes.
- Strain through a sieve into a heatproof pitcher; pour into heatproof glasses.
ZENA'S CRANBERRY APPLE CIDER PUNCH
Craving a taste of the holidays? Make this for Thanksgiving, Christmas, or right now. Slightly tart and slightly sweet, but not too much of either. It's perfectly refreshing. Even your teetotaling friends will love it. Garnish with fresh cranberries and a cinnamon stick for a festive presentation.
Provided by zena
Categories Drinks Recipes Punch Recipes Adult Punch Recipes
Time 5m
Yield 1
Number Of Ingredients 4
Steps:
- Fill a glass with ice. Pour spiced rum, apple cider, and cranberry juice over ice and stir.
Nutrition Facts : Calories 120.4 calories, Carbohydrate 6 g, Sodium 5.2 mg, Sugar 5.2 g
CRANBERRY AND APPLE-CIDER SORBET
Celebrate the holidays with a touch of something sweet, made with minimum of fuss.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 4h30m
Yield Makes 1 quart
Number Of Ingredients 4
Steps:
- In a large saucepan, bring cranberry juice, cider, and sugar to a boil over medium-high heat. Cook, stirring, until sugar is dissolved, 2 to 3 minutes. Remove from heat; stir in lemon juice.
- Transfer to a 9-by-13-inch baking dish. Freeze for 2 hours, then mash with a fork. Cover, and continue freezing until set, at least 2 hours and up to overnight.
- Transfer sorbet to a food processor; puree until smooth. Transfer to an airtight container; refreeze until ready to serve.
Nutrition Facts : Calories 107 g
SLOW-COOKED APPLE CRANBERRY CIDER
Buffets are my favorite way to feed a crowd. This fruity cider can be made ahead, then kept warm in a slow cooker so people can serve themselves. -Kathy Wells, Brodhead, Wisconsin
Provided by Taste of Home
Time 2h5m
Yield 11 cups.
Number Of Ingredients 5
Steps:
- Place cinnamon sticks and cloves on a double thickness of cheesecloth; bring up corners of cloth and tie with string to form a bag. , In a 5-qt. slow cooker, combine the cider, cranberry juice and brown sugar add spice bag. Cover and cook on high for 2 hours or until cider reaches desired temperature. Discard spice bag.
Nutrition Facts : Calories 128 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 21mg sodium, Carbohydrate 33g carbohydrate (30g sugars, Fiber 0 fiber), Protein 0 protein.
CRANBERRY APPLE CIDER
"I love to start this soothing cider in the slow cooker on nights before my husband goes hunting," says Jennifer Naboka of North Plainfield, New Jersey. "Then he can fill his thermos and take it with him out into the cold. The cider has a terrific fruit flavor we both enjoy." -Jennifer Naboka, North Plainfield, New Jersey
Provided by Taste of Home
Time 2h10m
Yield 10 servings (about 2-1/2 quarts).
Number Of Ingredients 7
Steps:
- In a 5-qt. slow cooker, combine all ingredients. Cover and cook on low for 2 hours or until cider reaches desired temperature. Discard cinnamon stick. If desired, remove fruit with a slotted spoon before serving.
Nutrition Facts : Calories 118 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 12mg sodium, Carbohydrate 29g carbohydrate (27g sugars, Fiber 1g fiber), Protein 0 protein.
CRANBERRY AND APPLE-CIDER SORBET
Steps:
- In a large saucepan, bring juice, cider, and sugar to a boil over medium-high heat. Cook, stirring, until sugar is dissolved, about 3 minutes. Remove from heat; stir in lemon juice.
- Transfer to a 9-by-13-inch nonreactive baking dish. Freeze for 2 hours, then mash with a fork. Cover with plastic wrap and return to freezer until set, at least 2 hours or up to 1 day.
- Purée sorbet in a food processor until smooth. Transfer to an airtight container and freeze until set, at least 2 hours (or up to 1 week), before serving.
- Nutrition Information
- (Per Serving)
- Calories: 107
- Fat: 0.1g
- Protein: 0g
- Carbohydrates: 27.4g
- Fiber: 0.1g
SIMPLY DELICIOUS CHUNKY APPLE CIDER CRANBERRY SAUCE
Categories Sauce Fruit Thanksgiving Quick & Easy Low/No Sugar Buffet Boil
Yield 6 servings
Number Of Ingredients 6
Steps:
- Cook all ingredients together for 10 minutes, over medium-high heat, stirring occasionally, until all cranberries "pop". Can be served warm, room-temperature or chilled.
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