Apricot Cider Recipes

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.

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 SALSA RECIPE

Steps:

• Prepare apricots by slitting an X into the bottom, boiling in water for one minute then plunging them in cold water for 10 seconds. The peel should be loose and come off easily. Cut in half then remove core.
• Place all ingredients in a food processor then pulse until the desired consistency. I use about 5-10 pulses, i like my salsas a little on the chunky side.
• Serve with chips, veggies, fish, pork, chicken.

APRICOT CIDER

Steps:

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

RECIPE: APRICOT GLAZED CHICKEN WITH APRICOT WILD RICE STUFFING

Steps:

• Prep Time: 10 minutes Cook Time: 140 minutes Yield: 5-6 servings For the Jam: Bring a pot to a boil and place the whole apricots in the water for 2 minutes or so. Add them to cold water or ice water to cool down and gently slip the skins off. Next, slice the apricots in half and remove the pit. Remove the water from the pot and add the sliced apricots back in. Add in the honey and lemon juice and cook on medium-low heat. Stir continuously and cook until easily mashed into a thick jam-like appearance. Store in the fridge or set aside to use immediately for the chicken recipe. For the Chicken and Stuffing: Preheat oven to 400 degrees Fahrenheit. Brush chicken with olive oil and sprinkle sea salt and pepper on the outside. Place chicken inside a roasting pan and place the lid on top, with the holes open. If you do not have a lid, place tin foil over top and make small slits / holes in the tin foil. Roast for 1.5 hours (depending on the size of your chicken this time may need to be adjusted - times are calculated at 20 minutes per pound + 15 minutes. Take your total time and decrease it by 30 minutes as you will continue to roast the chicken at a higher heat for the last 30 minutes. For example - if your chicken takes a total of 2 hours, you will cook it for 1.5 hours in this step, and the additional 30 minutes in a later step). While the chicken is cooking, heat a large saucepan on medium heat and add 2 tbsp of extra virgin olive oil. Chop the celery, onion, kale, apricots, and pecans separately. Add celery and onion to the saucepan and cook until translucent. Set kale, apricots, and pecans aside separately. Add rice, broth, bay leaf, thyme, and water to the saucepan, stir, and simmer covered for 40 minutes - checking around 30 minutes to ensure you have enough liquid. Add more water as needed to prevent burning at the bottom of the pan. Remove the saucepan lid and reduce heat slightly. Stir frequently until remaining liquid is absorbed (approx. 5 minutes). Once absorbed, add finely chopped kale on top, place lid back on, and allow to steam until kale is soft. Stir into mixture. Stir in chopped apricots and pecans and remove bay leaf from the stuffing mixture and set aside, covered, until chicken is ready. When the chicken has cooked for 1.5 hours (or 30 minutes less than your calculated time) remove the lid from roasting pan and baste the chicken using the juice from the pan. Turn oven up to 450 degrees Fahrenheit and keep roasting with the lid / foil lid off. Mix together apricot jam, apple cider vinegar, and 1 tbsp extra virgin olive oil. After the chicken has cooked for 15 minutes at the high temperature, brush the glaze (leaving some leftover) onto the chicken and roast for another 15 minutes - or as long as you need until the chicken has reached an internal temperature of 165 degrees Fahrenheit (no longer pink and juices run clear). Remove the chicken from the oven once cooked, brush on some additional glaze and let sit, covered in tin foil, for approximately 10 minutes to let the juices settle. Serve with stuffing. Enjoy!

SPARKLING CIDER

Steps:

• Combine the apple cider and whiskey in a small pitcher. Fill the champagne glasses 2/3 up with the cider and whiskey mix. Top each glass with sparkling wine and garnish with a few frozen cranberries.

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.