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INGREDIENTS

• 2 cinnamon sticks(4 inches)
• 1 teaspoon whole cloves
• 1 teaspoon whole allspice
• 2 quarts apple cider
• 1/2 cup packed brown sugar
• 1 orange, sliced

DIRECTIONS

1. Place cinnamon, cloves and allspice in a double thickness of cheesecloth; bring up corners of cloth and tie with a string to form a bag.
2. Place cider and brown sugar in a slow cooker; stir until sugar.
3. dissolves.
4. Add spice bag.
5. Place orange slices on top.
6. Cover and cook on low for 2-5 hours.
7. Remove spice bag before serving.

INGREDIENTS

• 4 lbspork spareribs
• 1 tablespoon margarineor butter
• 1/3 cup chopped onions
• 1/2 cup firmly packed brown sugar
• 1/2 cup apple cider vinegar
• 1/2 cup catsup
• 1/4 cup chili sauce
• 2 tablespoons Worcestershire sauce
• 1 tablespoon lemon juice
• 1/2 teaspoon dry mustard
• 1 clove garlic, minced

DIRECTIONS

1. Place spareribs in Dutch oven.
2. Add enough salted water to cover.
3. Bring to boil; reduce heat.
4. Simmer covered for 1 hour or until ribs are tender; drain.
5. Place in 13 x 9 inch pan.
6. Heat oven to 300 degrees.
7. In medium skillet, saute onion in butter.
8. Stir in remainming ingredients and cook until heated through.
9. Pour sauce over ribs.
10. Bake for 30 minutes, basting occasionally.

INGREDIENTS

• 2 lbs boneless pork, cut into 1 inch cubes
• 1-2 tablespoon fresh minced garlic
• 2 cups apple cideror apple juice (apple cider is best to use)
• 1 (10 3/4ounce)can chicken broth
• 1 large onion, chopped
• 2-3 stalks celery, chopped
• 3 tablespoons fresh parsley, chopped
• 1 bay leaf
• 2-3 teaspoons dried thyme
• salt and pepper
• 1/4 teaspoon paprika, to taste
• 1/2 cup evaporated milk
• 1 egg yolk
• 3-4 tablespoons butter, softened
• 3 tablespoons flour
• 1 tablespoon lime juice
• 2 apples, peeled, cored and thinly sliced (macintosh is good)
• 2-3 cups shredded sharp cheddar cheese

DIRECTIONS

1. In a oven-proof Dutch oven, combine the cider, fresh garlic (if using), broth, onion, celery, parsley, bay leaf, thyme, salt, paprika and pepper, add in the cubed pork; heat to boiling, reduce heat, simmer partially covered until the pork is tender (about 1 hour).
2. Mix the evaporated milk with the egg yolk; stir into the pork mixture.
3. On a small plate, work the butter and flour together; whisk into pork mixture in the pot.
4. Cook, stirring constantly until thickened.
5. Stir in lime juice.
6. Heat the oven to 350 degrees.
7. Transfer the pork mixture into a 1-1/2 quart baking dish.
8. Arrange the sliced apples evenly over the top.
9. Sprinkle with cheese.
10. Bake for 20-35 minutes, or until the cheese is melted and lightly browned.

INGREDIENTS

• 3 quarts water
• 1 quart apple cider
• 1/4 cup kosher salt
• 1 tablespoon black peppercorns
• 1 bay leaf
• 1 (6lb) roasting chickens
• 2 cups apple cider
• 1 large onion, peeled and halved
• 2 sprigs flat leaf parsley
• 4 cloves garlic, peeled
• 2 gallonsziploc bags

DIRECTIONS

1. Combine the first 5 ingredients in a pan and bring to a boil.
2. Stir until all salt is dissolved.
3. Remove from heat and cool completely.
4. Remove and discard giblets and neck from chicken, rinse with cold water and pat dry.
5. Pour brine into a two gallon ziplock plastic bag.
6. add chicken and seal.
7. Refrigerate 8 hours or overnight, turn the bag occasionally.
8. Preheat oven to 400 degrees.
9. Bring 2 cups of cider to a boil in a small saucepan over medium-high heat.
10. Cook until reduced and thickened to approximately 1/4 cup (15 min).
11. Set aside.
12. Remove chicken from bag; discard brine and pat chicken dry.
13. Place onion, parsley, and garlic into cavity.
14. Place chicken on rack of broiler pan and bake for 1 hour and 30 minutes or until meat thermometer registers 175 degrees.
15. Do not turn off oven just yet!
16. Carefully remove and discard skin.
17. Baste chicken with half of reduced cider and then return to oven for ten minutes.
18. Remove from oven, baste with remaining cider and then transfer chicken to a platter.
19. Separate fat from drippings and serve au jus over chicken.

INGREDIENTS

• 2 center-cut pork chops, at least 1/2 inch thick
• 2 tablespoons margarine
• 1 small onion, chopped
• 1 macintosh apples, chopped (peeled if desired)
• 1/8 teaspoon rubbed sage
• 1/8 thyme
• 1/4 cup vegetable broth
• 1/2 cup apple cider
• 1/4 cup 2% low-fat milk
• 1 teaspoon flour

DIRECTIONS

1. Saute pork chops in margarine until browned.
2. Remove from pan.
3. In drippings cook onion& apple until tender.
4. Return chops to pan.
5. Add rubbed sage, thyme,vegtable broth& cider.
6. Bring to a boil then reduce to a simmer.
7. Simmer about 30 minutes or until chops are tender.
8. Remove pork chops& onion apple mixture.
9. Mix flour with the milk.
10. Add milk mixture to pan heat till warmed& slightly thickened.
11. Pour sauce over chops.