Call us (908) 879-7189

Posts Tagged apple cider

Slow Cooker Cranberry Apple Cider

CSA member Kim DeMaria sent this recipe along this week.

1 liter apple juice or cider, pure unsweetened
2 cups orange juice, pure unsweetened
1 liter cranberry juice, unsweetened
1/2 cup sugar, stevia, honey or other sweetener (to taste)
3 cinnamon sticks, whole
1/8 teaspoon ground cloves

Add all ingredients to a four quart or larger slow cooker.
Cook at least 3-4 hours on low or until hot
Keep warm as long as needed on a low setting
Left overs, refrigerate and reheat as needed.
Try to use whole spices, if not available use ground.






Cider Glazed Chicken

Many Thanks to CSA member Dawn Ciraulo who sent in this recipe to share with all of us.

3 tablespoons unsalted butter, divided use
4 bone-in, skin-on chicken thighs
3/4 cup apple cider + 1 tablespoon (divided use)
1 tablespoon Dijon mustard
2 teaspoons chopped fresh sage
3 apples, cored and thinly sliced
salt and pepper to taste

1.    Preheat the oven to 375 degrees.
2.    In a large skillet melt 1 and ½ tablespoons of butter over medium heat. Season the chicken generously with salt and pepper; cook, skin-side down, until golden, about 8 minutes.
3.    Turn the chicken, add the cider, then place the pan in the oven and roast for 20 minutes.
4.    After the pan comes out of the oven transfer the chicken to a plate. Whisk the mustard and sage into the cider drippings; season to taste with salt and pepper. Pour the sauce over the chicken.
5.    While the chicken is cooking, in another skillet, cook the apples in the remaining butter over medium-high for 5 minutes. Add the remaining tablespoon of apple cider, turn the heat to high and cook for 1-2 minutes more. Season the apples to taste with salt and serve them alongside the chicken.


From: dinneratthezoo adapted from: RachelRayMagazine




Phyllo Wrapped Apple Dumpling

Cider Sauce
8 cups apple cider or apple juice
2 tablespoons cornstarch
1 tablespoon water

Apple Dumplings
1/2 cup golden raisins
3 tablespoons light brown sugar
1/2 teaspoon apple pie spice
6 sweet crisp apples, such as Jonagold
1/4 cup unsalted butter, melted
1/4 cup canola oil
1/4 cup granulated sugar
1 tablespoon ground cinnamon
24 sheets phyllo dough (9-by-14-inch), thawed per package directions

To prepare sauce: Bring cider (or juice) to a boil in a large saucepan. Boil, watching carefully and stirring occasionally to keep bubbles down, until reduced to about 2 cups, 30 to 40 minutes. Combine cornstarch and water in a small bowl until smooth; whisk the cornstarch mixture into the boiling syrup. Return to a boil. Reduce heat and simmer, whisking frequently, until thickened, 2 to 4 minutes more. Remove from heat and cover to keep warm.

To prepare dumplings: Preheat oven to 350°F. Combine raisins, brown sugar and apple pie spice in a medium bowl. Peel, halve and core apples. Place cut-side up on a clean work surface; spoon a little of the raisin mixture into the center of each apple half. Sprinkle any remaining sugar mix over the apples. Combine butter and oil in a small bowl; set aside 2 tablespoons in another small bowl. Combine granulated sugar and cinnamon in a third small bowl. Unroll phyllo sheets onto a clean, dry surface, keeping them in a stack. Cover with a piece of wax paper and then a barely damp kitchen towel to prevent them from drying out.

Lay out one sheet of phyllo on a clean, dry surface. Using a pastry brush, lightly brush the sheet with butter mixture from the first bowl, and then lightly sprinkle with cinnamon sugar. Repeat, layering on 3 more sheets of phyllo; coat and sprinkle the top sheet too. Cut the phyllo stack in half crosswise. Place a stuffed apple half in the middle of each stack. Gather the sides of the phyllo together, pinching the corners, to enclose the apple. Transfer the dumplings to a large rimmed baking sheet. Repeat with the remaining phyllo and apples to make 12 dumplings al together. Brush them with the reserved 2 tablespoons of butter mixture.

Bake the dumplings until the phyllo is golden brown and crisp, 35 to 40 minutes. Let stand at least 10 minutes and up to 30 minutes. Reheat the sauce, if desired. Serve the dumplings with the sauce.

From: Eating

Cranberry Applesauce Recipe


3 to 4 pounds of peeled, cored, roughly chopped Granny Smith apples (or other good cooking apple such as Jonagold, Suncrisp, Fuji, Jonathan,
1 1/2 cups to 2 cups fresh or frozen cranberries
2 Tbsp. lemon juice
1/2 teaspoon ground cinnamon
1/4 cup of brown sugar
1/2 cup white sugar
1 cup water or apple cider
1/2 teaspoon salt


Place all of the ingredients in a large (5-quart) pot. Bring to a boil, lower heat to a simmer and cover. Cook 20-30 minutes, or until the apples can easily be mashed.

Remove from heat. Mash the apples and cranberries with a potato masher to the consistency you want.

Serve hot as a side to pork or turkey or serve hot or cold as a dessert with some vanilla ice cream.

Store in the refrigerator for a couple of weeks, or freeze Cranberry Applesauce for up to a year.

from: simply

Apple Cider Barbeque Sauce

It’s time for some Autumn BBQ’ing … try this simple home-made Apple Cider BBQ Sauce recipe! Sweet and tangy all in one!

1 tablespoon butter
1/2 cup diced onions (about 1/2 small onion)
1 tablespoon chopped garlic
1 tablespoon paprika
1 teaspoon dried mustard powder
1 bay leaf
2 cups apple cider
1 1/2 cups ketchup
1 chipotle in adobo, crushed
1/2 cup apple cider vinegar


Melt the butter over medium heat in a nonreactive saucepan. Add the onions and garlic and cook, stirring, until the onions are softened and almost translucent, about 4 minutes. Add the paprika, mustard and bay leaf, and cook, stirring, until you can smell the spices, about 30 seconds. Add the apple cider, ketchup and chipotle, bring to a simmer and cook until the sauce has thickened slightly, about 15 minutes. Add the cider vinegar and cook for an additional 5 minutes. At this point, you have a mop sauce. The liquid should be fairly tart and thin in consistency.

From:  Flinchbaugh’s Orchard

Page 2 of 212

Email Sign-up

Visit the farm

Address: 1 Alstede Farms Lane
Chester, NJ 07930

Call us: 908-879-7189

Ride the Shuttle

Click Here for Directions