Apricot Cider Food

PEACHY SPICED CIDER

Steps:

• In a 1-1/2-qt. slow cooker, combine the first 5 ingredients. Top with the orange slices. Cover and cook on low for 4-6 hours or until heated through. Stir before serving.

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.

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 CIDER

Steps:

• In a large saucepan, combine the first 6 ingredients; bring to a boil. Reduce heat; cover and simmer for 20 minutes. Discard cinnamon sticks. Use additional cinnamon sticks for stirrers if desired.

APRICOT PORK MEDALLIONS

Steps:

• Flatten tenderloin pieces.
• Melt 1 tablespoon butter over medium-high heat in a large skillet; saute pork about 2 minutes on each side; remove pork from pan.
• Add 1 teaspoon butter, jam, onion, mustard and vinegar to pan.
• Cover and simmer 3 to 4 minutes.
• Add pork and heat through.

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.