Chambord Baked Apple Cider Recipes

Steps:

• To prepare venison: In a spice grinder or food processor, grind the peppercorns, juniper berries, fennel seeds, and thyme together. Mix with 4 tablespoons of the olive oil and rub on the venison. Cover and let stand in the refrigerator for 4 to 12 hours. Remove the venison from the refrigerator 1 hour before cooking to come to room temperature.
• To make the cranberry sauce: In a food processor or spice grinder, coarsely grind the cinnamon, fennel seeds, cloves, peppercorns, and juniper berries together. Place in a cheesecloth square and tie closed with a string.
• In a heavy medium saucepan, combine the cranberries, wine, vinegar, sugar, and orange juice concentrate. Add the spice bundle and bring the liquid to a boil. Reduce the heat to a simmer and cook for 25 to 30 minutes, or until the cranberries are very soft. Remove the spice bundle, pour the sauce into a bowl, and let cool. Use now, or cover and refrigerate for up to 3 days. Bring to room temperature before serving.
• While the cranberry sauce cools, make the baked apples: Preheat the oven to 325 degrees F. In a medium saucepan, cook the cider, vinegar, star anise, cinnamon, cloves, allspice, and butter for 5 minutes. Place the apples, cut-side down, in a baking pan. Pour the cider mixture over the apples. Bake for 15 to 20 minutes, or until semisoft; set aside and keep warm, or reheat just before serving.
• To make the venison: Preheat the oven to 350 degrees F. In a large skillet, heat the remaining 4 tablespoons oil and brown the venison on all sides. Place on a rack in a roasting pan and roast in the oven for about 50 minutes for medium-rare. For medium-done, roast 6 to 7 minutes longer. Remove the venison from the oven, cover loosely with aluminum foil, and let stand for 5 minutes before slicing.
• To make the chard: In a large skillet, melt the butter over medium heat. Add the chard and apple cider and saute for 5 minutes, stirring occasionally. Season with salt and pepper.
• To serve, transfer the venison to a platter and arrange the apples beside it. Divide the chard and cranberry sauce between bowls. Serve.

Steps:

• Heat cider in a toddy glass add the other ingredients and stir.
• Garnish with a cinnamon stick.

Steps:

• Heat apple juice and candies together till candies dissolve.
• Can do on stovetop, or heat in crockpot.
• Can easily be doubled, tripled etc.

Steps:

• In a saucepan bring first 5 ingredients to a simmer (cider - cinnamon stick); cover and simmer 15 minutes.
• Stir in lemon juice.
• Ladle cider into 8 mugs, floating a cube of butter n top of each and then garnish each mug with a cinnamon stick.

Steps:

• Quarter your apples (no need to remove peel or seeds).
• In a large stock pot add your apples and fill with water--just enough to cover the apples.
• Add your sugar.
• Wrap your cinnamon and allspice in a doubled up cheese cloth and tie, and add this to the apples and water.
• Boil on high for one hour (uncovered) checking on it frequently.
• Turn down heat and let simmer for two hours (covered).
• Take off the heat after two hours of simmering and let cool.
• Remove spices and mash up the apples to a pulp like consistency (a potato masher works well for this).
• Once cool pour into a strainer over a large bowl. When most of the juice has drained away, put the remainder of the pulp into a doubled up cheese cloth and squeeze over the bowl until no more juice comes out.
• (At this point you can either restrain the juice to get out the little bits of pulp that remain with a cheese cloth draped inside the strainer to catch them or just leave it like I do).
• You can store in an air tight container in your refrigerator for up to a week or you can freeze it for later use if you like.
• Reheat in the microwave or on the stove and enjoy either plain or you can add caramel syrup or caramels, whipped topping with cinnamon or, like my neighbors did if you like it really sweet, with marshmallows or marshmallow creme.
• also you could make this a diabetic recipe by omitting the sugar and adding diabetic sweeteners to taste in place of the sugar or none at all.

Steps:

• First, cut two oranges in half and stud them with 10 cloves each.
• Then, in a large pot combine apple cider, whiskey, cinnamon sticks, the juice of the third orange, and the studded orange halves and cook on low for two hours or more. On a cold saturday, I like to leave it on all day, and just let everyone grab a cup when they come in out of the cold.