Spiced Apricot Cider Recipes

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SPICED APRICOT CIDER

Simmer just a few ingredients to create this hot spiced beverage. Each delicious mugful is rich with apricot flavor. -Connie Cummings, Gloucester, New Jersey

Provided by Taste of Home

Time 2h5m

Yield 6 servings.

Number Of Ingredients 6



Spiced Apricot Cider image

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.

Nutrition Facts : Calories 70 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 2mg sodium, Carbohydrate 18g carbohydrate (17g sugars, Fiber 0 fiber), Protein 0 protein.

2 cans (12 ounces each) apricot nectar
2 cups water
1/4 cup lemon juice
1/4 cup sugar
2 whole cloves
2 cinnamon sticks (3 inches)

SPICED APRICOTS

"I've been cooking for big gatherings for years...and now that I'm widowed, it's hard to cook for just one or two," admits Trudy Barth of Niceville, Florida. "That's why I appreciate simple recipes like this one, which turns canned apricots into a special side dish."

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 20m

Yield 2 servings.

Number Of Ingredients 4



Spiced Apricots image

Steps:

  • Drain apricots, reserving syrup; set apricots aside. In a small saucepan, combine the vinegar, allspice, cinnamon and reserved syrup. Bring to a boil. Reduce heat; cover and simmer for 15 minutes. , Remove from the heat; stir in apricots. Cover and let stand for 30 minutes, stirring occasionally. Drain if desired. Serve warm or cold.

Nutrition Facts : Calories 184 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 9mg sodium, Carbohydrate 48g carbohydrate (43g sugars, Fiber 3g fiber), Protein 1g protein.

1 can (15 ounces) apricot halves
2 tablespoons cider vinegar
6 whole allspice
1 cinnamon stick (3 inches)

APRICOT-APPLE CIDER

Dried apricots give this comforting cider a marvelous twist. Add cranberries, cinnamon, allspice and cloves for the perfect hot drink to sip on cool nights. -Ginnie Busam, Pewee Valley, Kentucky

Provided by Taste of Home

Time 3h20m

Yield 13 servings (2-1/2 quarts).

Number Of Ingredients 7



Apricot-Apple Cider image

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.

Nutrition Facts : Calories 79 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 8mg sodium, Carbohydrate 20g carbohydrate (17g sugars, Fiber 0 fiber), Protein 0 protein. Diabetic Exchanges

8 cups unsweetened apple juice
1 can (12 ounces) ginger ale
1/2 cup dried apricots, halved
1/2 cup dried cranberries
2 cinnamon sticks (3 inches each)
1 tablespoon whole allspice
1 tablespoon whole cloves

HOT SPICED CIDER

This recipe uses an automatic coffee maker to brew the cider. If you don't own one, heat it in a slow cooker or a saucepan over medium heat on the stovetop. Grab your mugs and dive into this hot drink! Clean your coffee maker according to the manufacturer's instructions before using for coffee again.

Provided by Sara

Categories     Drinks Recipes     Cider Recipes

Time 10m

Yield 16

Number Of Ingredients 8



Hot Spiced Cider image

Steps:

  • Place filter in coffee basket, and fill with brown sugar, allspice, cloves, cinnamon stick, salt, nutmeg, and orange wedges. Pour apple cider into coffee pot where the water usually goes. Brew, and serve hot.

Nutrition Facts : Calories 86 calories, Carbohydrate 21.6 g, Fiber 0.5 g, Protein 0.1 g, Sodium 51.5 mg, Sugar 18.8 g

¼ cup packed brown sugar
½ teaspoon whole allspice
1 teaspoon whole cloves
1 cinnamon stick
¼ teaspoon salt
1 pinch ground nutmeg
1 large orange, quartered with peel
2 quarts apple cider

SWEET SPICED MUSHROOM AND APRICOT PILAF

This pilaf scores all the points for being both gluten-free and vegan (provided you use vegetable stock), and for being robust enough for no one to notice. Star anise and cinnamon make this a warming (and winning) combination for a festive Thanksgiving spread, complementing roast turkey and just about any dish that finds its way to your table. It also serves well as a stand-alone main, with some lightly cooked greens to go alongside. Feel free to swap out the fresh mushrooms for whatever foraged finds you can get your hands on, just make sure to break them up into large chunks, keeping intact their natural "meatiness."

Provided by Yotam Ottolenghi

Categories     dinner, grains and rice, vegetables, main course, side dish

Time 2h

Yield 4 main or 6 side servings

Number Of Ingredients 15



Sweet Spiced Mushroom and Apricot Pilaf image

Steps:

  • Bring a small pot of water to a boil and heat the oven to 450 degrees Fahrenheit/230 degrees Celsius.
  • Add the ancho chile to a heatproof bowl and pour over enough boiling water to cover. Let sit to rehydrate, about 20 minutes, then discard the soaking liquid and roughly chop the chile, seeds and all.
  • Transfer the dried porcini mushrooms to a medium saucepan and add the stock, 1 1/2 cups/360 milliliters water, 1 1/4 teaspoons salt and a good grind of pepper. Bring to a simmer over medium-high heat, then set aside.
  • Add the oyster and portobello mushrooms, onion, apricots, garlic, cinnamon, star anise, chopped ancho chile, 1/2 cup/120 milliliters oil, 1 teaspoon of salt and a good grind of pepper to a roasting pan (tin) that is about 10-by-13 inches/26-by-34 centimeters. Give everything a good stir, then bake until the vegetables are soft and well browned, 40 to 45 minutes, stirring halfway through. Remove from the oven, transfer half the mixture to a medium bowl, then arrange the remaining mushrooms in an even layer in the pan. Sprinkle the rice evenly on top of the mushrooms in the pan, without stirring, and set aside.
  • Bring the porcini mixture back up to a simmer over medium-high heat. Pour the porcini mixture over the rice, again without stirring, and cover the roasting pan tightly with foil. Return to the oven and bake until the rice is cooked through and has started to brown on the bottom of the pan, and the apricots begin to caramelize, about 25 minutes. Remove from heat and let sit, covered, for 10 minutes. Remove the foil and gently stir everything together.
  • Add the scallions, parsley and the remaining 2 tablespoons/30 milliliters oil to the bowl with the reserved mushroom mixture; stir to combine. Spoon this over the rice mixture and serve.

1 to 2 ancho chiles, stems discarded
1 ounce/30 grams dried porcini mushrooms
2 cups/480 milliliters chicken or vegetable stock
Kosher salt and freshly ground black pepper
1 pound/450 grams oyster mushrooms, roughly torn into separate stems
5 large portobello mushrooms, stems discarded, each cap roughly broken up into 6 chunks
1 large yellow onion, peeled, halved and cut into 1/4-inch/1/2-centimeter-thick slices
5 ounces/140 grams dried apricots (the plump orange kind), quartered
10 garlic cloves, peeled
3 cinnamon sticks
4 whole star anise
1/2 cup plus 2 tablespoons/150 milliliters olive oil
1 3/4 cups/340 grams basmati rice, washed until water runs clear, then drained well
3 scallions, trimmed, then thinly sliced at an angle
1/4 cup/5 grams loosely packed parsley leaves, picked with some of the stem attached

SPICED APRICOT CHUTNEY

Flavour tangy chutney with Chinese five-spice powder and paprika for an Asian-influenced condiment to serve with cheese and meat

Provided by Mary Cadogan

Categories     Condiment

Time 1h5m

Yield Makes 2kg

Number Of Ingredients 11



Spiced apricot chutney image

Steps:

  • Halve and stone the apricots, then chop them into small pieces. Peel and coarsely chop the onions, ginger and apples, and put in a food processor. Roughly chop the chillies and add to the food processor along with the seeds. Blitz until finely chopped, then tip into a large pan and add the spices, salt and vinegar. Bring to the boil, then turn down and simmer for 10 mins, stirring occasionally.
  • Add the apricots and return to the boil. Simmer for a further 10 mins until the apricots are starting to soften, then tip in the sugar and stir until dissolved. Increase the heat and boil for 15-20 mins, stirring occasionally, until the mixture is thick and leaves a brief trail when a wooden spoon is dragged across the base of the pan.
  • Pot into warm clean jars and label. Store for up to a year in a cool dry place.

Nutrition Facts : Calories 24 calories, Carbohydrate 6 grams carbohydrates, Sugar 6 grams sugar, Sodium 0.1 milligram of sodium

1kg apricot
2 red onions
5cm piece ginger
2 apples
2 red chillies
1 tsp Chinese five-spice powder
1 tsp paprika
1 tsp coarsely crushed black peppercorn
1 tsp salt
400ml cider vinegar
450g granulated sugar

PEACHY SPICED CIDER

A great hot drink for those winter months, especially when your having a party. Not only does this taste delicious, but it'll smell great through your house while cooking. We've also added rum to this for a more adult drink.

Provided by Nicole Brummett

Categories     Punch Beverage

Time 6h10m

Yield 1 quart

Number Of Ingredients 6



Peachy Spiced Cider image

Steps:

  • Combine the first 5 ingredients in a slow cooker/crock pot.
  • Top with orange slices.
  • Cover and cook on low for 4 to 6 hours or until heated through.
  • Stir before serving.

4 (5 1/2 ounce) cans peaches or 4 (5 1/2 ounce) cans apricot nectar
2 cups apple juice
1/4-1/2 teaspoon ground ginger
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
4 fresh orange slices, , halved (, 1/4 in. thick)

SPICED APRICOT CIDER

You'll need just six ingredients to simmer together this hot spiced beverage from Connie Cummings of Gloucester, New Jersey. Each delicious mugful is rich with apricot flavor.

Provided by Allrecipes Member

Time 2h5m

Yield 6

Number Of Ingredients 6



Spiced Apricot Cider image

Steps:

  • In a slow cooker, combine all ingredients; mix well. Cover and cook on low for 2 hours or until cider reaches desired temperature. Remove cloves and cinnamon sticks before serving.n

Nutrition Facts : Calories 102.1 calories, Carbohydrate 26.6 g, Cholesterol 0 mg, Fat 0.1 g, Fiber 1.4 g, Protein 0.5 g, SaturatedFat 0 g, Sodium 6.9 mg, Sugar 24.3 g

2 (12 ounce) cans apricot nectar
2 cups water
¼ cup lemon juice
¼ cup sugar
2 each whole cloves
2 cinnamon sticks cinnamon sticks (3 inches)

SPICED APRICOT CIDER

Got this one at the orchard. Have tried a sample there. Cooking time reflects a 2 hour cooling time.

Provided by weekend cooker

Categories     Beverages

Time 2h5m

Yield 6 cups, 4-6 serving(s)

Number Of Ingredients 6



Spiced Apricot Cider image

Steps:

  • In a large pitcher, combine all juices, water and sugar, and stir well.
  • Place cloves, and cinnamon sticks on a piece of cheesecloth, tie with a sto create a bag.
  • Submerge bag in pitcher, and let stand for 2-3 hours, while cooling in refridgerator.
  • After 3 hours, use a small strainer, and remove cinnamon sticks, and cloves.
  • Serve.

Nutrition Facts : Calories 324.5, Fat 1, SaturatedFat 0.2, Sodium 23.1, Carbohydrate 83.2, Fiber 3.4, Sugar 77.7, Protein 1.7

4 (12 ounce) cans apricot nectar
1/2 cup lemon juice
2 cups water
1/2 cup sugar
6 whole cloves
6 cinnamon sticks (3 to 4 inches long)

SPICED APRICOT TEA

Warm up a chilly winter morning by serving cups of this hot, fruity tea. It's wonderful with scones, muffins or other breakfast treats. -Mary Houchin, Lebanon, Illinois

Provided by Taste of Home

Time 25m

Yield 6 servings.

Number Of Ingredients 7



Spiced Apricot Tea image

Steps:

  • Place cinnamon and cloves on a double thickness of cheesecloth. Gather corners of cloth to enclose spices; tie securely with string., Place water and spice bag in a large saucepan; bring to a boil. Remove from heat. Add tea bags; steep, covered, about 5 minutes according to taste. Discard tea and spice bags., Add remaining ingredients to tea; heat through, stirring to dissolve sugar. Serve immediately.

Nutrition Facts : Calories 159 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 4mg sodium, Carbohydrate 41g carbohydrate (40g sugars, Fiber 1g fiber), Protein 1g protein.

2 cinnamon sticks (3 inches)
10 whole cloves
3 cups water
2 tea bags
3 cups apricot nectar
2/3 cup sugar
1/4 cup lemon juice

SPICED APRICOTS

Make and share this Spiced Apricots recipe from Food.com.

Provided by flowergirl

Categories     Dessert

Time 20m

Yield 2 serving(s)

Number Of Ingredients 4



Spiced Apricots image

Steps:

  • Put apricot syrup in saucepan.
  • Add the vinegar, allspice and cinnamon.
  • Bring to a boil, then simmer for 15 minutes.
  • Put in the apricots.
  • Let stand for 30 minutes.

1 can apricot halves
2 tablespoons cider vinegar
6 whole allspice
1 cinnamon stick

APRICOT CIDER

Make and share this Apricot Cider recipe from Food.com.

Provided by Alia55

Categories     Beverages

Time 5m

Yield 1 serving(s)

Number Of Ingredients 2



Apricot Cider image

Steps:

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

Nutrition Facts :

30 ml apricot syrup
240 ml hot apple cider

SPIKED APPLE CIDER RECIPE BY TASTY

Here's what you need: apple cider, cinnamon sticks, whole allspice berries, gala apples, spiced rum, cinnamon stick

Provided by Betsy Carter

Categories     Drinks

Yield 16 servings

Number Of Ingredients 6



Spiked Apple Cider Recipe by Tasty image

Steps:

  • Add the apple cider, cinnamon sticks, and allspice berries to a slow cooker. Turn the heat setting to high, cover, and warm for 30-60 minutes, or until steaming. Once steaming, reduce the heat setting to warm.
  • Add the apples and rum and stir to combine.
  • Ladle into mugs and garnish with cinnamon sticks.
  • Enjoy!

Nutrition Facts : Calories 166 calories, Carbohydrate 30 grams, Fat 0 grams, Fiber 1 gram, Protein 0 grams, Sugar 25 grams

14 cups apple cider
4 cinnamon sticks
10 whole allspice berries
3 gala apples, or fuji apples, cored and cubed
10 fl oz spiced rum
cinnamon stick, for garnish

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