Best Sweet Pineapple Cider Recipes

SWEET PINEAPPLE CIDER

Sweet Pineapple Cider image

I think the best thing about this recipe is that you can make it hours ahead of time so you can spend more time with your guests. And you can keep it warm on the stovetop or in a slow cooker throughout the party. -Mary Price, Youngstown, Ohio

Provided by Taste of Home

Time 30m

Yield 12 servings (3/4 cup each).

Number Of Ingredients 5

Ingredients

2 small apples, divided
10 whole cloves
1 bottle (48 ounces) unsweetened apple juice
4 cans (6 ounces each) unsweetened pineapple juice
2 cinnamon sticks (3 inches)

Steps:

Core and cut one apple into 10 slices. Insert one clove into each slice. In a Dutch oven, combine juices. Add apple slices and cinnamon sticks. Bring to a boil. Reduce heat; simmer, uncovered, for 15-20 minutes or until flavors are blended. , Discard apple slices and cinnamon sticks. Core and cut remaining apple into 12 slices. Ladle cider into mugs; garnish with apple slices. Serve warm.

Nutrition Facts : Calories 93 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 5mg sodium, Carbohydrate 23g carbohydrate (20g sugars, Fiber 0 fiber), Protein 0 protein. Diabetic Exchanges

SWEET APPLE CIDER PINEAPPLE CURED HAM RECIPE - (4.6/5)

SWEET APPLE CIDER PINEAPPLE CURED HAM Recipe - (4.6/5) image

Provided by Beefman-2

Number Of Ingredients 17

Ingredients

15 - 20 LB BOSTON PORK SHOULDER
CURE
1 GALLON APPLE CIDER
3.8 OZ PRAGUE POWDER ( BY WEIGHT NOT BY VOLUME )
1/3 CUP ORANGE BLOSSOM HONEY / GRANDMAS MOLASSES MIXTURE
8 OZ CRUSHED PINEAPPLE ( RAN THROUGH A FOOD PROCESSOR INTO A PASTE )
1 TBSP ALLSPICE
1 TBSP GROUND CLOVES
5 TBSP GROUND MUSTARD
1 1/2 - 2 CUPS OF BROWN SUGAR
GLAZE
8 OUNCE CRUSHED PINEAPPLE WITH JUICE ( RAN THROUGH A FOOD PROCESSOR )
1 CUP APPLE CIDER
1 CUP BROWN SUGAR PACKED
1 TSP GROUND NUTMEG
1 TSP GROUND ALL SPICE
1/2 TBSP GROUND MUSTARD

Steps:

IN A LARGE NON REACTIVE CONTAINER PLACE ALL INGREDIENTS OF CURE AND MIX THOROUGHLY, PREPARE PORK REMOVING EXCESSIVE FAT AND RINSE. MIX CURE AGAIN AND REMOVE EXCESSIVE FOAM FROM TOP PUT PORK INTO A LARGE 12 QT CONTAINER THEN ADD IN LIQUID CURE, PLACE IN FRIDGE FOR 7 DAYS ( 1 DAY IS A 24 HOUR PERIOD OF TIME ) REMOVE FROM FRIDGE AND REMOVE PORK ( NOW HAM ) FROM CURE AND DISCARD CURE,, RINSE MEAT SET ON DRYING RACK TO DRIP AND AIR DRY FOR 1 HOUR OR LONGER, START SMOKER ( IF YOU HAVE ONE ) AT A TEMP OF 225 F AND LET COME UP TO TEMP. PLACE HAM IN SMOKER WITH APPLE OR MAPLE WOOD FOR NO MORE THEN 4 HOURS, CONTINUE TO COOK TILL AN INTERNAL TEMP OF 145 -150 F, REMOVE LET STAND FOR 10 MINUTES PRIOR TO CUTTING PREPARE GLAZE, MIX THOROUGHLY AND PLACE IN SMALL CROCK POT TO HEAT, RIGHT AFTER THE SMOKING PROCESS HAS STOPPED START GLAZING THE HAM EVERY 10 TO 15 MINUTES. IF YOU DO NOT HAVE A SMOKER YOU CAN COOK IN A STANDARD OVEN,, YOU WILL NOT HAVE A SMOKED FLAVOUR IN THE MEAT