Apple Raspberry Cider Food

RASPBERRY APPLE CIDER

Steps:

• In a saucepan, add apple cider and raspberries.
• Bring to a boil; reduce heat, cover and let simmer for 15 minutes.
• Remove saucepan from heat.
• With a sieve, strain berries from cider and discard.
• Serve warm.

SPICED RASPBERRY APPLE CIDER

Steps:

• Place all the ingredients (except for the maple syrup) in a saucepan. Bring everything to a boil on medium-high heat. Lower the heat to medium to medium-low heat and simmer for 20-30 minutes.
• Strain the cider, save the cinnamon sticks and discard the rest. Return the cinnamon sticks back to the cider (optional - alternatively, you could use them as a garnish when you serve)
• Stir in the maple syrup (just enough for your taste).
• Serve while warm in glasses/mugs with some bourbon (optional), extra raspberries, apple slices and cinnamon sticks.

APPLE RASPBERRY CIDER

Steps:

• Combine all ingredients in a 4-quart sauce pan. Simmer over medium heat for at least 20 minutes. Put 3 or 4 frozen raspberries in each glass before serving.
• If you are wanting to make larger recipe, use two 12 oz containers of raspberry concentrate to every 3 gallons of apple cider.

APPLE RASPBERRY SANGRIA

Steps:

• Combine the apple cider, raspberries, club soda, orange liqueur, apple, cinnamon stick, orange and pinot grigio in a large bowl. Cover and refrigerate for at least 4 hours and up to 2 days. Serve chilled over ice.

APPLE BERRY COBBLER

Steps:

• Preheat the oven to 375 degrees F.
• Whisk together the flour, baking powder, salt and 1 cup granulated sugar in a bowl. Stir in the half-and-half, mixing just until combined.
• Add the butter to a 9-by-13-inch baking dish, tilting to coat evenly. Pour the batter over the butter in the baking dish, then set aside.
• Bring the berries, brown sugar, lemon juice, cinnamon, nutmeg, apples, 2 tablespoons water and the remaining 1/2 cup granulated sugar to a boil. Cook for 2 minutes more. Pour the fruit and syrup over the batter in the baking dish without disturbing the batter layer.
• Bake until golden brown and puffed on top, 45 to 50 minutes. Let cool slightly before serving.

HOT RASPBERRY CIDER

Steps:

• Combine all ingredients in a 4 quart saucepan.
• Heat over medium heat, stirring occasionally, until mixture starts to simmer.
• Reduce heat and simmer 10 minutes.
• Remove from heat.
• Remove cinnamon stick.
• Serve hot.

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.

RASPBERRY CIDER

Steps:

• Bring cider to a boil in a 3 quart saucepan -- add remaining ingredients.
• Stir until jelly dissolves.
• Remove from heat.
• Pour into serving mugs.
• While still warm.garnish with lemon slices.

WARM RASPBERRY CIDER FOR THE HOLIDAYS

Steps:

• Combine everything in a large pan or crock-pot.
• Heat to a simmer, then turn down and keep warm until closer to serving time.
• May be served hot, warm or even cooled completely with equally tasty results.
• NOTE: Instead of apple-raspberry, try apple-cranberry, with a pitcher of reconstituted apple juice (instead of the cider).