123 cider hot recipes

Hot buttered cider spiked with rum and simmered with whole cinnamon, allspice, cloves, and lemon peel. A warming spiked apple drink topped with a melting pat of butter.

Hot apple cider and cranberry juice simmered with cinnamon sticks, cloves, and orange peel, spiked with dark rum. A crowd-pleasing holiday punch that warms you from the inside out.

From the Thanksgiving collection I been gathering over the years.

Peri-peri is a spicy marinade usually used with chicken that is very popular in Britain.

Good as a quick barbecue sauce but we use it for a dipping sauce for chicken fingers or homemade chicken nuggets.

Not your normal creamy coleslaw. The Lexington style coleslaw is tossed with ketchup, vinegar, and hot sauce, so it tastes quite sweet, sour and slightly spicy. A perfect side dish with Lexington style pulled pork.

Maple barbecue sauce simmers pure maple syrup, ketchup, apple cider vinegar and Dijon into a sweet, tangy, smoky homemade sauce. Better than bottled, and great on ribs, chicken or burgers.

This is an easy to make version of real homemade Canadian Bacon. Also known as peameal bacon in Canada. Works wonderfully for peameal on a bun.

Nutty, ever so slightly sweet and spicy. You have to love how quick and easy to make this delicious dish.

Ground beef chili with kidney beans, a hit of cider vinegar, and a quiet pinch of allspice for warmth. A solid one-pot weeknight chili that fully comes together in an hour.

These ribs were the most delicious Chinese ribs ever. So much more meaty, juicy and tender than Chinese take-out. Give it a go, and you will be pleased.

A spicy sauce made from chili peppers and olive oil that goes great with fish or over a tender steak.

German lentil soup with sliced frankfurters, carrots, celery, and onions, finished with a splash of vinegar for tang. A filling one-pot soup ready in about an hour.

Adapted from “Jacques Pépin Celebrates” (Knopf, 2001)- New York Times

Quick-pickled raw vegetables in a dill seed, apple cider vinegar, and hot sauce brine. Ready after 24 hours in the fridge, no canning required.

Mango papaya chutney simmers ripe tropical fruit with apple cider vinegar, brown sugar, fresh ginger, garlic, chili, raisins, and allspice for a tangy-sweet condiment that pairs with curries, cheese, or grilled meats.