Raspberry Ginger Cider Recipes

RASPBERRY GINGERALE

Steps:

• Combine the ginger, lemon peel and 3 cups cold water in a medium saucepan over high heat. Bring to a boil and cook until reduced by half, about 5 minutes. Add 1 cup of the sugar and continue boiling until the sugar completely dissolves, 1 to 2 minutes. Strain the syrup into a small pitcher, cover tightly and refrigerate until very cold, at least 2 hours.
• Combine the raspberries and the remaining 1 tablespoon sugar in a medium bowl. Let stand at room temperature, about 30 minutes.
• Spoon some of the berries into the bottoms of 6 to 8 glasses and mash them gently with a spoon. Pour over some ginger syrup - more or less depending on how sweet you want your drink. Pour about 1/2 cup club soda in each glass, and serve with a straw.

RASPBERRY-APPLE CIDER ICED TEA

Steps:

• Place the tea bag into the boiling water and let steep for 5 minutes. Remove the bag.
• Add 1 cup ice to a 32-ounce container and pour hot tea over top, stirring until all ice is melted. Add apple cider vinegar, stevia, and ginger; stir well. Serve over more ice.

GLAZED RASPBERRY-GINGER CHICKEN

Steps:

• In a small bowl, whisk together the glaze ingredients. Set aside.
• Lightly spray a large skillet with cooking spray. Heat over medium-high heat. Put the chicken in the skillet and reduce the heat to medium. Cook for 4 minutes. Turn the chicken over. Top each piece with 1 tablespoon glaze, reserving the remaining glaze. Cook for 2 to 4 minutes, or until the chicken is no longer pink in the center. Transfer to a large plate.
• Meanwhile, in a large saucepan, steam the potato slices for 10 to 12 minutes, or until tender. Drain well. Arrange on a serving plate, leaving space for the chicken in the center. Cover to keep warm.
• Add the remaining glaze to the skillet. Bring to a boil over high heat. Boil for 2 minutes, or until the mixture begins to thicken slightly, scraping the skillet frequently.
• Return the chicken to the skillet and cook for about 2 minutes, or until richly glazed and beginning to darken intensely, turning constantly. Transfer the chicken to the center of the plate with the potatoes.
• In another small bowl, stir together the sugar and cinnamon. Sprinkle over the potatoes.
• (Per serving)
• Calories: 303
• Total fat: 1.5g
• Saturated: 0.5g
• Trans: 0.0g
• Polyunsaturated: 0.5g
• Monounsaturated: 0.5g
• Cholesterol: 66mg
• Sodium: 281mg
• Carbohydrates: 42g
• Fiber: 4g
• Sugars: 24g
• Protein: 28g
• Calcium: 32mg
• Potassium: 683mg
• 1 1/2 starch
• 1 1/2 other carbohydrate
• 3 very lean meat

RASPBERRY-GINGER CIDER

Steps:

• Reserve 1/2 cup frozen raspberries for garnish; set aside.
• In 3-quart saucepan, heat remaining raspberries, the apple cider, honey, cinnamon sticks and gingerroot to boiling over medium-high heat. Reduce heat; simmer uncovered 15 minutes.
• Strain mixture; discard solids. Garnish each serving with orange slice and a few of the reserved raspberries. Serve hot.