Apricot Apple Cider Recipes

Steps:

• In a 5-qt. slow cooker, combine apple juice and ginger ale. Place the apricots, cranberries, cinnamon sticks, allspice and cloves on a double thickness of cheesecloth; bring up corners of cloth and tie with string to form a bag. Place in slow cooker; cover. , Cook on high until heated through, 3-4 hours. Discard spice bag.

Steps:

• Mix syrup with hot apple cider and stir.
• Garnish with a cinnamon stick.

Steps:

• Combine the apricot jam, mustard, vinegar and lots of black pepper in the jam jar or a mason jar. Shake until well blended.
• Use the glaze like you would a BBQ sauce. Brush on or pour over pieces of grilled or pan-seared chicken, pork chop or salmon just before it's done cooking and let cook for an additional 1 to 2 minutes.

Steps:

• To make the molasses mixture: In a tall 6-quart pan, bring the water and molasses to a boil. Remove from heat and stir in the baking soda. The mixture will foam up. Set aside to cool.
• In a small saucepan, bring the apricots and 1 cup of the apple cider to a boil. Remove from heat and let the apricots plump for about 20 minutes.
• Preheat the oven to 350 degrees F. Spray a 9 by 13-inch baking dish with vegetable oil cooking spray.
• In a medium saucepan, blend the brown sugar and cornstarch. Stir in the remaining 1/2 cup apple cider, the butter, cinnamon, salt, and cloves. Cook over medium heat until clear and thickened. Stir in all but 1/4 cup of the plumped apricots. Stir in all but 3/4 cup of the apples. Pour the mixture into the prepared dish; set aside.
• To make the cake layer: Sift the flour, ginger, baking powder, cinnamon, cloves, allspice, pepper, and salt together into a medium bowl; set aside.
• In a mixer bowl, using the mixer on high speed, cream the brown sugar and butter until light and fluffy. Add the egg, beating until creamy. On low speed, alternately blend in the dry ingredients and the molasses mixture. The batter will be thin. Stir in the reserved apricots and apples. Pour the cake batter over the fruit layer in the baking dish. Bake for 40 to 45 minutes, or until a toothpick inserted just into the cake layer comes out clean. Let cool slightly and serve with whipped cream.

Steps:

• In a 3-qt. slow cooker, combine all ingredients. Cover and cook on low for 2 hours or until cider reaches desired temperature. Discard cloves and cinnamon sticks.

Steps:

• Sprinkle both sides of the pork pieces with some of the salt and pepper.
• Set aside.
• To make the chutney, coat a large nonstick skillet with nonstick cooking spray and add the onion.
• Cover and cook over medium heat for about 3 minutes, until the onion starts to soften (add a little water if the skillet becomes too dry).
• Add the apples, apricots, vinegar, ginger, mustard, and about 1/3 cup of the apple juice.
• Cover and cook over medium heat for about 5 minutes, stirring occasionally, until the apples and onions are tender and the apricots are plumped.
• Remove the mixture from the skillet and set aside.
• Wipe out the skillet, and then coat with the olive oil and preheat over medium-high heat.
• Add the pork and cook for 2 to 3 minutes on each side, until nicely browned and no longer pink inside.
• Remove the pork from the skillet and set aside to keep warm.
• Return the apple mixture to the skillet and add the remaining apple juice.
• Bring the mixture to a boil over medium-high heat and cook for a couple of minutes, stirring frequently, until most of the liquid has evaporated.
• To serve, place 2 pork medallions on each of 4 serving plates and top with some of the chutney and a sprinkling of scallions.
• Serve hot.