Tag Archives: apple cider

Easy Slow Cooker Mulled Spiced Cider

Easy Slow Cooker Mulled Spiced Cider

Easy Slow Cooker Mulled Spiced Cider

Homemade apple cider is so easy to make! Just throw all the ingredients in your slow cooker and four hours later you will have a big batch of fresh, healthy cider to warm you up on a chilly fall night. Making cider for a dinner is also a great idea as your guests will be warmly greeted by the a wonderful apple aroma and for a quick dessert, add a scoop of vanilla ice cream for an apple pie float – guaranteed to impress!

Easy Slow Cooker Mulled Spiced Cider

Easy Slow Cooker Mulled Spiced Cider

Easy Slow Cooker Mulled Spiced Cider

Easy Slow Cooker Mulled Spiced Cider

Easy Slow Cooker Mulled Spiced Cider

Prep Time: 5 minutes

Cook Time: 4 hours

Yield: 6 cups

Easy Slow Cooker Mulled Spiced Cider

Ingredients

  • 5 apples quartered with skin on (recommend 3 McIntosh, 2 Honeycrisp)
  • 3 tangerines – quartered with skin on
  • 1 inch piece of ginger – roughly chopped
  • 2 tablespoons mulled spices
  • ¼ cup raw honey
  • sea salt to taste

Instructions

  1. Place the apples, tangerines, ginger and spices in a slow cooker and set on high for four hours.
  2. After four hours, place a large bowl in a sink with a colander over top and pour the contents of the slow cooker through the colander. Use a potato masher to mash any remaining juices out through the colander.
  3. Pour juice into a large pot and place on the stove over high heat. Bring to a boil and add honey and a pinch of sea salt to taste. Add more honey if you prefer a sweeter cider.
http://iseehungrypeople.net/2015/10/05/easy-slow-cooker-mulled-spiced-cider/

Easy Slow Cooker Mulled Spiced Cider

Easy Slow Cooker Mulled Spiced Cider

12 Days of Christmas Dish#7: Sage Butter Roasted Turkey with Cider Gravy

Time for the beast! Want to have a super tasty bird? This recipe from Bon Appetit November 2009 magazine is full of sage and salty goodness. One bite of this crispy, buttery skin will have your guests begging for more. The cider gravy is a sweet and savory bonus. One turkey trick I picked up from Nigella Lawson is to roast your turkey upside down – this way all the juices seep into the white meat, instead of drying it out. Not always a pretty presentation, but who cares? I didn’t chill the turkey overnight and I didn’t have any brandy – I did use apple cider over apple juice however. I also stuffed my turkey with a basic sage stuffing from The Girl Can’t Cook.

The Recipe:

Two quintessential autumn ingredients – sage and cider – flavor this turkey-gravy combo.

TURKEY
3 tablespoons coarse kosher salt
1 tablespoon dried rubbed sage
1 16 to 19-pound turkey, rinsed, patted dry; neck, heart, and gizzard removed
¼ cup (1/2 stick) unsalted butter
¼ cup chopped fresh sage
¾ cup fresh refrigerated apple cider or fresh refrigerated apple juice

GRAVY
2 cups (or more) turkey stock or low-salt chicken broth
¾ cup fresh refrigerated apple cider or fresh refrigerated apple juice
2 tablespoons all purpose flour
2 to 3 tablespoons Calvados (apple brandy) or applejack brandy
1 tablespoon chopped fresh sage

TURKEY:
Rub salt and dried sage together in small bowl. Place turkey in roasting pan; sprinkle all over with sage salt. Cover pan with plastic wrap; chill turkey overnight.
Set rack at lowest position in oven and preheat to 375 degrees F. Pat turkey dry. Stuff turkey. Tie legs together loosely. Flip turkey upside down. Stir butter and chopped sage in small saucepan over low heat until butter melts or heat in microwave for 30-60 seconds. Brush all over turkey; sprinkle with salt pepper.
Roast turkey 1 hour; baste with any pan juices. Reduce oven temperature to 350 degrees F. Roast turkey 45 minutes. Pour ¾ cup apple cider over; turn pan around. Continue to roast turkey until instant-read thermometer inserted into the thickest part of thigh registers 165 degrees F, basting and turning pan occasionally for even cooking, about 1 ¼ hours longer.
Transfer turkey to platter; tent loosely with foil and let rest 30 to 45 minutes (internal temperature will rise 5 to 10 degrees.)

GRAVY:
Pour all pan juices into large measuring cup. Spoon off fat that rises to surface. Transfer 2 tablespoons fat to heavy large saucepan; discard remaining fat. Place turkey roasting pan over 2 burners. Add 2 cups stock or broth and ¾ cup cider. Bring to boil over high heat, scarping up browned bits. Boil liquid until reduced to 1 ½ cups, about 6 minutes. Add mixture from roasting pan to degreased pan juices. If necessary, add enough stock to measure 3 ½ cups stock mixture.
Place saucepan with turkey fat over medium-high heat. Add flour; whisk 2 minutes. Whisk in stock mixture. Boil until gravy thickens enough to coat spoon thinly, about 6 minutes. Whisk in 2 tablespoons Calvados, or more to taste, and sage. Season with salt and pepper. Serve turkey with gravy.

Sage Turkey

I heart you turkey….xoxo