Apricot Cider Recipes
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
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.
PEACH AND APRICOT HARD CIDER
Steps:
- Stir all ingredients together in a 4-quart slow cooker. Cover and cook on LOW setting for 2 to 3 hours. Remove cinnamon sticks and switch to WARM setting for serving.
- Serving Ideas: Serve in Irish coffee mugs with a cinnamon stick swizzle.
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
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
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
Steps:
- Mix syrup with hot apple cider and stir.
- Garnish with a cinnamon stick.
Nutrition Facts :
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- Prepare the sauce by whisking together the apricot preserves, dijon mustard, apple cider vinegar, garlic powder, and water. Set the sauce aside.
- Heat a large skillet with 2 Tbsp of olive oil over medium high heat. While the skillet is heating, remove the pork chops from their package and sprinkle salt and pepper on both sides.
- Once the skillet is very hot but not smoking (the oil should look wavy on the surface), add the chops to the skillet. Over crowding the skillet will cause the heat to drop and prevent searing so cook the chops in batches of two. Cook on each side until browned (about 5 minutes each side). NOTE: The chops will stick to the pan initially, but they will naturally be released from the surface when a “sear” has been achieved. If the chop is still sticking to the pan that means it is not ready to flip yet.
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