Apricot Apple Cider Recipes

APRICOT CIDER

Steps:

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

APPLE-APRICOT-GINGER BUCKLE

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.

APRICOT-APPLE CIDER

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.

APRICOT-MUSTARD GLAZE

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.

SPICED APRICOT CIDER

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.

APRICOT-APPLE CRISP

Steps:

• Heat oven to 350°F. Mix flour, sugar, butter and nuts.
• Place apples in ungreased rectangular pan, 13x9x2 inches. Top with apricots. Sprinkle flour mixture over top.
• Bake uncovered 35 to 40 minutes or until apples are tender. Serve warm with ice cream.

APRICOT CHICKEN II

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place the chicken breasts in a 9x13 inch baking dish. Sprinkle with salt. Combine the apricot preserves, vinegar and brown sugar. Pour the preserve mixture over the chicken, cover, and bake for 50 minutes.
• Remove cover and bake for 10 more minutes.

CHICKEN WITH APRICOTS AND CIDER

Steps:

• Heat the olive oil in a large saute pan, and brown the skin sides only of the chicken thighs (you may have to do this in batches), moving them to a dish once browned.
• Depending on how much fat has rendered from the chicken skin, you may want to pour some off - you want about 2 tbsp remaining in the pan.
• Coarsely chop the onion, and add to the pan. Fry until softened and translucent, then stir in the flour.
• Cook the flour mixture for a minute or so, then slowly add the chicken stock and cider, stirring all the time to mix.
• Stir in the apricots, and return the chicken thighs to the pan. Cover and simmer on a low heat for 45 minutes, stirring occasionally.
• If you are using the walnuts, stir them in 20 minutes before the end of the cooking time.
• Season if necessary, and serve.