Category: Cuisine

Slow Cooker Brown Sugar Pineapple Spiral Ham

Sweet Brown Sugar Pineapple Spiral Ham is glazed to perfection with candy flavored juicy chunks of pineapple in this easy to follow recipe. During the holiday we all are busy cooking the kitchen, preparing food and working for the holiday celebration. The oven is usually occupied with other entrees or side dishes. Take this balanced approach to save time by using your slow cooker to prepare this simple brown sugar pineapple ham that every one will love.

Spiral Ham is perfect for large feasts, sandwiches or re-made for later lunches on the go. One of my favorite things is a table full of delicious food and my family absolutely loves this meal. We hope you decide to try it at-least once to see for your self just how simply delicious Spiral Ham can be. 

Watch the video and follow the instructions below to have a gorgeous Pineapple Spiral Ham on your table today. Like and share this or any of my recipes you find interesting from my growing catalogue of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. This glaze went over well with my local ham snobs. The natural juices of the ham and the sweet natural flavors of the pineapple combine for a sweet and delicious glaze that will be an instant hit. Thanks for visiting and see you again soon.

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Remove spiral ham from the wrap. Discard the glaze packet. Place spiral ham (on the sides) in the slow cooker. Add brown sugar in between the sliced ham.

Pour the pineapple juice (from the can) over the ham. Add pineapple chucks on top. Cover with lid. Cook on low for 3 hours. 

In a small bowl: combine brown sugar, mustard, honey and mix everything together. ½ cup brown sugar, ½ cup honey, 2 tsp mustard powder

After the 3 hours is up: add honey brown sugar mixture on top of the ham. Cook on low for another 30 minutes. Remove ham and place on a serving plate. Tent the ham with aluminum foil. 

Optional: Transfer the liquid from the slow cooker to a sauce pan. Simmer for 15 minutes or until the liquid has reduced by half. Brush or baste the sauce all over the ham. Serve & Enjoy!

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Slow Cooker Brown Sugar Pineapple Spiral Ham

Slow cooker brown sugar pineapple spiral ham is juicy, tender and absolutely delicious.
No ratings yet
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Prep Time 5 minutes
Cook Time 3 hours 30 minutes
Total Time 3 hours 35 minutes
Course Main Course
Cuisine American
Servings 10
Calories

Equipment

Ingredients
  

  • 8-9 lbs spiral ham
  • 15 oz pineapple chucks with juice reserve the juice
  • 1 cup brown sugar

Glaze

  • ½ cup brown sugar
  • ½ cup honey
  • 2 tsp mustard powder

Instructions
 

  • Remove spiral ham from the wrap. Discard the glaze packet. Place spiral ham (on the sides) in the slow cooker.
  • Add brown sugar in between the sliced ham. Pour the pineapple juice (from the can) over the ham. Add pineapple chucks on top.
  • Cover with lid. Cook on low for 3 hours.
  • In a small bowl: combine brown sugar, mustard, honey and mix everything together.
    ½ cup brown sugar, ½ cup honey, 2 tsp mustard powder
  • After the 3 hours is up: add honey brown sugar mixture on top of the ham. Cook on low for another 30 minutes. Remove ham and place on a serving plate. Tent the ham with aluminum foil.
  • Optional: Transfer the liquid from the slow cooker to a sauce pan. Simmer for 15 minutes or until the liquid has reduced by half. Brush or baste the sauce all over the ham.

Serve & enjoy! Place leftovers in the refrigerator.

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    Dutch Oven Whole Turkey

    Dutch Oven Whole Turkey is juicy, tender and is extremely delicious. The flavor is brined and cooked into the meat and the stewed broth is absolutely mouthwatering. If serving the whole bird you may need to cover the skinny legs for that Social media picture but let’s be honest, the taste is what gets the meat picked from the bone and this recipe is simply put succulent. Everyone that partakes in the meal will agree that this bird is moist and tender and is bursting with natural zest and herbal notes. My family deboned this Turkey in one sitting. If you are feeding hungry teenagers or have a family with large appetites, time in the kitchen well spent will result in a tasteful quality feast everyone will enjoy.

    Watch the video and follow the instructions below to have this gorgeous bird on your table today. Like and share this or any of my recipes you find interesting from my growing catalogue of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. Make sure to know if your bird fits but the 9 to 10 pounder fits in my Dutch Oven, no problem. Thanks for visiting and see you again soon.

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    [If using a frozen turkey; thaw in the refrigerator 48-72 hours prior to use.] Remove the turkey from the refrigerator and remove neck, giblets and package; reserve for giblet gravy or discard if you prefer. Brine- Clean, rinse and pat the turkey dry with paper towels. Rub the salt all over turkey. Place a jar that fits inside the turkey’s cavity. Let the turkey sit up (watch the video for reference). Place turkey in the refrigerator uncovered for 24 hours (up to 2 days).

    Preheat the oven to 425°F. Remove the turkey from refrigerator and let sit for 1 hour prior to stuffing the cavity. Do not rinse the salt off. Stuff the onion, garlic head, lemon, apple, rosemary, sage & thyme into the turkey’s cavity. Tie the legs together. 

    Place carrots & celery in the bottom of the dutch oven. Place stuffed turkey on top. Tuck the wing underneath the turkey leg (tip: use a bamboo stick about 2″ long to pin the wing). 

    Use one hand to loosen and lift the turkey breast skin. Coat/Rub 3 tbsp butter on each side of the breast just beneath the skin. Brush melted butter all over the turkey.

    Cook uncovered for 5 minutes at 425°F. Then turn down the heat to 350°F. Cook for 13 minutes per-pound (2:10 hrs total for 10 lbs). Remove turkey from the oven. Let the turkey sit in the dutch oven for 15 minutes. Transfer the turkey to a serving tray and tent with aluminum foil.

    Use a fine mesh and strain the liquid; discard the carrots & celery. Pour liquid in a measuring cup. You should have about 2 cups of turkey broth/liquid + grease when done. Let the grease float on top. Slowly pour grease in the dutch oven. Turn up the heat to medium high. Then add flour as you whisk. Slowly add the turkey broth, whisk until smooth. Add Worcestershire sauce and whisk. Pour in chicken broth and whisk. Let simmer for 10-15 minutes or until the desired consistency. Season with salt and pepper as needed. 

    Serve & Enjoy!

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    Dutch Oven Whole Turkey

    Tender succulent Turkey with crispy skin is a thing of beauty and an absolute delicious feast.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Cook Time 2 hours 25 minutes
    Total Time 2 hours 35 minutes
    Course Main Course
    Cuisine American
    Servings 6
    Calories

    Equipment

    • 7.5 QT Dutch Oven

    Ingredients
      

    Brine

    • 10 lbs turkey
    • 2 tbsp salt

    Additional

    • 6 tbsp unsalted butter softened
    • 2 tbsp melted butter
    • 1 onion quartered
    • 1 apple cut in half
    • 1 lemon cut in half
    • 1 garlic head
    • 3 carrots cut in half
    • 2 celery ribs cut 3" in length
    • 3 sprigs fresh rosemary
    • 3 sprigs fresh thyme
    • 2 sprigs fresh sage

    Instructions
     

    • [If using a frozen turkey; thaw in the refrigerator 48-72 hours prior to use.] Remove the turkey from the refrigerator and remove neck, giblets and package; reserve for giblet gravy or discard if you prefer.
    • Brine- Clean, rinse and pat the turkey dry with paper towels. Rub the salt all over turkey. Place a jar that fits inside the turkey's cavity. Let the turkey sit up (watch the video for reference). Place turkey in the refrigerator uncovered for 24 hours (up to 2 days).
    • Preheat the oven to 425°F.
    • Remove the turkey from refrigerator and let sit for 1 hour prior to stuffing the cavity. Do not rinse the salt off.
    • Stuff the onion, garlic head, lemon, apple, rosemary, sage & thyme into the turkey's cavity. Tie the legs together.
    • Place carrots & celery in the bottom of the dutch oven. Place stuffed turkey on top. Tuck the wing underneath the turkey leg (tip: use a bamboo stick about 2" long to pin the wing). Use one hand to loosen and lift the turkey breast skin. Coat/Rub 3 tbsp butter on each side of the breast just beneath the skin. Brush melted butter all over the turkey.
    • Cook uncovered for 5 minutes at 425°F. Then turn down the heat to 350°F. Cook for 13 minutes per-pound (2:10 hrs total for 10 lbs).
    • Remove turkey from the oven. Let the turkey sit in the dutch oven for 15 minutes. Transfer the turkey to a serving tray and tent with aluminum foil.

    Gravy

    • Use a fine mesh and strain the liquid; discard the carrots & celery. Pour liquid in a measuring cup. You should have about 2 cups of turkey broth/liquid + grease when done. Let the grease float on top.
    • Slowly pour grease in the dutch oven. Turn up the heat to medium high. Then add flour as you whisk. Slowly add the turkey broth, whisk until smooth. Add Worcestershire sauce and whisk. Pour in chicken broth and whisk. Let simmer for 10-15 minutes or until the desired consistency. Season with salt and pepper as needed. 

    Serve & enjoy!

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      Turkey Brine Recipe

      Perfect juicy Turkey every time when using this delicious brine as a key preliminary to a well roasted bird. Bursting with juices at the first cut then served with delicious gravy drizzled over the succulent meat;  this Turkey Brine recipe provides a flavor rich main entree for your holiday celebration that you will be proud to serve to your family and friends. Cover the breasts with my simple recommended seasonings and slowly stew with tasty vegetables to create a lingering invitation of aromatic bliss that will resonate throughout the home on notes of fresh herbs.  

      Also, be sure to check out my growing catalogue for complimentary sides and deserts to complete your meal planning. I include printable recipes and presentation suggestions to help inspire your vision of a complete meal. Feel free to like and share this or any of my recipes you may find interesting.  Don’t forget to hit the follow and subscribe buttons to stay up to date on all my latest publications throughout the year. 

      Food, family, and friends grubbing on a hearty meal that fills the hunger and satisfies the soul is at the core of an eatfoodlicious adventure. Approach this holiday knowing that life is too short not to eat delicious food at every available opportunity and hug someone you love. Until the next time our paths cross, may your next food adventure become a fond memory worth sharing for generations to come. I hope you visit again soon!

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      Add 12 cups of water and bring it to boil. Add paprika, peppercorn, oregano, thyme, rosemary, brown sugar, kosher salt, bay leaves and mix. Let boil for 10 minutes. Turn off the heat. Add onion, garlic & cinnamon stick to the pot. 

      Remove pot from the heat source. Let the pot sit at room temperature for 15 minutes.

      Then, add ice to the pot and let sit at room temperature for about 2 hours. 

      Place turkey in a large pot or container. Pour brine over the turkey. Add more cold water to cover the turkey. Make sure the turkey is submerged in the brine. Add any additional ingredients to the pot you desire. 

      Cover and place the turkey in the refrigerator. Brine the turkey for 24 hours or for up to 2 days. Remove the turkey from the refrigerator. Rinse the turkey to remove any excess salt. Pat dry the turkey dry and follow your favorite instructions to cook the turkey. 

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      Turkey Brine Recipe

      Perfect juicy turkey every time when using this delicious homemade brine as a key preliminary to a well roasted bird.
      No ratings yet
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      Prep Time 5 minutes
      Brine 1 day
      Total Time 1 day 5 minutes
      Course Holiday
      Cuisine American
      Servings 0
      Calories

      Ingredients
        

      • 12-15 lbs whole turkey
      • 12 cups water more if needed
      • 6 cups ice
      • ¾ cup Kosher salt
      • ¼ cup brown sugar
      • 1 tbsp paprika
      • 1 tbsp whole black peppercorn
      • 1 tbsp dried oregano
      • 1 tbsp dried rosemary
      • 1 tbsp dried thyme
      • 6 garlic cloves
      • 5 bay leaves
      • 1 cinnamon stick
      • 1 onion

      Optional Add-Ons

      • orange
      • apples
      • cinnamon sticks

      Instructions
       

      • [If using a frozen turkey; thaw in the refrigerator 48-72 hours prior to use.] Remove the turkey from the refrigerator and let it sit at room temperature for 1-2 hours prior to cooking. Remove turkey neck, giblets and package; reserve for giblet gravy or discard if you prefer.
      • Clean, rinse and pat the turkey dry with paper towels.
      • Add 12 cups of water and bring it to boil. Add paprika, peppercorn, oregano, thyme, rosemary, brown sugar, kosher salt, bay leaves and mix. Let boil for 10 minutes. Turn off the heat. Add onion, garlic & cinnamon stick to the pot.
      • Remove pot from the heat source. Let the pot sit at room temperature for 15 minutes. Then, add ice to the pot and let sit at room temperature for about 2 hours.
      • Place turkey in a large pot or container. Pour brine over the turkey. Add more cold water to cover the turkey. Make sure the turkey is submerged in the brine. Add any additional ingredients to the pot you desire.
      • Cover and place the turkey in the refrigerator. Brine the turkey for 24 hours or for up to 2 days.
      • Remove the turkey from the refrigerator. Rinse the turkey to remove any excess salt. Pat dry the turkey dry and follow your favorite instructions to cook the turkey.

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      Biscoff Brownies

      Biscoff Brownies are moist, gooey, rich and delicious. The novelty of these snacks make them an adventure to prepare and a conversation starter to enjoy when sharing with others. Delicious tasty and good to the last bite, these addictive treats are perfect as a snack or with your morning coffee. I love explaining that Biscoff makes a cookie butter that is a rich spread standalone but when baked into this homemade brownie it is freaking delicious. I enjoyed this recipe and recommend you try it at least once to see for yourself how delicious it really is.

      Watch the video and follow the instructions below to have a a plateful of these Biscoff Brownies today. Like and share this or any of my recipes you find interesting from my growing catalogue of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. Sinfully delicious, everyone that tries these will be back for seconds. Serve with cold milk to help balance the sweetness and to make for a filling snack. Thanks for visiting and see you again soon.

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      Place cookies in a zip lock bag. Break the cookies into pieces & set aside. Melt biscoff butter spread & set aside.

      Microwave: In a glass heat proof bowl: add chocolate chips and butter, cook for 1 minute at half power.

      Stir and cook for another minute until melted.

      Add sugar and mix everything together.

      In a separate bowl: add flour, baking powder, cocoa powder & salt to the bowl. Mix everything together. Highly recommend that you sift the dry ingredients before mixing them into the wet ingredients. 

      Add melted chocolate mixture, eggs, vanilla extract and mix everything together.

      It’s going to be very thick batter. 

      Divide the batter in half. Place half of the batter in the pan.

      Then pour/spoon in the melted biscoff butter.

      Then top with the remaining batter. Using a spatula, gently spread the batter until even.

      Finally, add chopped/crushed biscoff cookies on top. 

      Preheat the oven to 325°F. Place parchment paper with overhanging edges on the bottom of the 8″x 8″ pan (this will help when removing the brownies from the pan later). Grease the sides with cooking flour spray or butter. Bake for 30 minutes. Careful not to overcook, the brownies are meant to be gooey. Remove the brownie from the oven and let cool in the pan for up to 1 hour before slicing.

      Enjoy!

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      Biscoff Brownies

      The Biscoff cookie richness baked into a homemade brownie for an absolutely delicious treat everyone will enjoy.
      No ratings yet
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      Prep Time 10 minutes
      Cook Time 30 minutes
      Total Time 40 minutes
      Course Baked Goods, Dessert
      Cuisine American
      Servings 9
      Calories

      Equipment

      Ingredients
        

      • 1 cup biscoff spread
      • 1 cup granulated sugar
      • ¾ cup all-purpose flour
      • ½ cup unsalted butter melted
      • ¼ cup unsweetened cocoa powder
      • 8 oz dark chocolate chips
      • 2 tsp vanilla extract
      • ½ tsp salt
      • ½ tsp baking powder
      • 16 biscoff cookies
      • 2 large eggs room temperature

      Instructions
       

      • Preheat the oven to 325°F. Place parchment paper with overhanging edges on the bottom of the 8"x 8" pan (this will help when removing the brownies from the pan later). Grease the sides with cooking flour spray or butter.
      • Place cookies in a zip lock bag. Break the cookies into pieces & set aside. Melt biscoff butter spread & set aside.
      • Microwave: In a glass heat proof bowl: add chocolate chips and butter, cook for 1 minute at half power. Stir and cook for another minute until melted. Add sugar and mix everything together.
      • In a separate bowl: add flour, baking powder, cocoa powder & salt to the bowl. Mix everything together. Highly recommend that you sift the dry ingredients before mixing them into the wet ingredients. Add melted chocolate mixture, eggs, vanilla extract and mix everything together. It's going to be very thick batter.
      • Divide the batter in half. Place half of the batter in the pan. Then pour/spoon in the melted biscoff butter. Then top with the remaining batter. Using a spatula, gently spread the batter until even. Finally, add chopped/crushed biscoff cookies on top.
      • Bake for 30 minutes. Careful not to overcook, the brownies are meant to be gooey. Remove the brownie from the oven and let cool in the pan for up to 1 hour before slicing.

      Slice & enjoy!

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        Cranberry Banana Bread

        This is a delicious traditional Banana Bread that features a twist of Cranberry tartness for your holiday celebration. I love the fragrance of this homemade bread and this loaf bakes sweetness into the atmosphere of your home, I have made many different dessert types of bread and I have to say my family loves this one too. Show up to your holiday gathering with this simple to make affordable selection and leave with the satisfaction of an empty plate. I highly recommend giving this a try and seeing for yourself just how delicious this seasonal bread really is. 

        Watch the video and follow the instructions below to have this gorgeous warm cranberry banana bread on a dish in the center of the table today. Like and share this or any of my recipes you find interesting from my growing catalogue of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. Folks will be asking you for your secret and where you found this recipe. I would appreciate you telling them that it is just another eatfoodlicious suggestion that is spot on in flavor and satisfaction. This is another bread that is perfect in the morning with a nice cup of hot coffee, if you have any leftovers. Thanks for visiting and see you again soon.

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        Preheat the oven to 350°F / 176°C. Lightly grease the loaf pan (9″x 5″) with softened butter & flour or coat with flour cooking spray. (optional: line the inside of the pan with parchment paper). Smash the ripe bananas using a fork or potato masher.

        Add sugar, eggs, vanilla extract and mix. Add melted butter and mix. 

        In a bowl: add flour, salt & baking soda while mixing everything together. (I highly recommend sifting the dry ingredients before adding to the wet ingredients, this will make the batter fluffy and not lumpy). 

        Combine wet and dry ingredients together. Mix until well combined. 

        Add in fresh cranberries (if using frozen cranberries: do not let thaw use/mix in while still frozen). 

        Then gently fold the batter until the cranberries and is evenly distributed throughout the batter (do not over mix or use a mixer for this step, be gentle). 

        Transfer the batter to the loaf pan. 

        Bake for 60-65 minutes or until a toothpick placed in the center of the bread comes out clean (tent with aluminum foil after 30 minutes, if it’s getting too brown on top). Remove from the oven and rest the bread in the pan for 15-20 minutes before transferring the loaf to a baking rack to finish cooling.

        Slice

        Enjoy!

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        Cranberry Banana Bread

        Cranberry Banana Bread is moist and delicious with the perfect balance of sweet meets tart.
        No ratings yet
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        Prep Time 10 minutes
        Cook Time 1 hour 5 minutes
        Total Time 1 hour 15 minutes
        Course Baked Goods, Bread
        Cuisine American
        Servings 8
        Calories

        Equipment

        • 9" x 5" Loaf Pan

        Ingredients
          

        • 3 small ripe bananas
        • 1 cup fresh or frozen cranberry
        • 1 ½ cups all-purpose flour
        • ¾ cup granulated sugar
        • ½ cup unsalted butter melted
        • 1 tsp vanilla extract
        • 1 tsp baking soda
        • ½ tsp salt
        • 2 large eggs room temperature

        Instructions
         

        • Preheat the oven to 350°F / 176°C. Lightly grease the loaf pan (9"x 5") with softened butter & flour or coat with flour cooking spray. (optional: line the inside of the pan with parchment paper).
        • Smash the ripe bananas using a fork or potato masher. Add sugar, eggs, vanilla extract and mix. Add melted butter and mix.
        • In a bowl: add flour, salt & baking soda while mixing everything together. (I highly recommend sifting the dry ingredients before adding to the wet ingredients, this will make the batter fluffy and not lumpy). Combine wet and dry ingredients together. Mix until well combined. 
        • Add in fresh cranberries (if using frozen cranberries: do not let thaw use/mix in while still frozen). Then gently fold the batter until the cranberries and is evenly distributed throughout the batter (do not over mix or use a mixer for this step, be gentle). Transfer the batter to the loaf pan. 
        • Bake for 60-65 minutes or until a toothpick placed in the center of the bread comes out clean (tent with aluminum foil after 30 minutes, if it's getting too brown on top). Remove from the oven and rest the bread in the pan for 15-20 minutes before transferring the loaf to a baking rack to finish cooling.

        Slice & enjoy!

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          Slow Cooker Apple Cider

          Are you ready to start a new family tradition? I can think of no easier way to create a fall memory than having the kids put out the fall decorations while preparing this seasonal treat. The simmering apples create a seasonal perfume rich with cinnamon and a hint of citrus. Cups of steaming hot cider will have your kid’s mouths watering as they go for each and every stolen sip. This hot apple cider recipe will soothe and warm everyone on the cool fall days. My family draws to the serving bowl without invitation asking for the first cup. See the pictures below and the video to be on your way to making your very own fall memories at home with those you share your life with.

          Forget the store bought apple cider, this recipe is so easy and only requires a few ingredients. Once you make this you’ll never want to cheapen your fall home experience with store bought apple cider again. 

          Serve this up as you admire the fall decorations together and you will create a childhood memory that will forever be tied to the aromatic scent of this fall classic. Checkout the recipe below to see how convenient this satisfying hot apple cider is to create.

          Watch the video, follow the instructions as you confidently prepare this traditional holiday main course for the center of your families table. Like and share this or any of my recipes you find interesting from my growing catalogue of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. Spiral ham is a favorite as it is great for main entrees, sliders or as sandwiches. The best part of this process is just how simple and easy this recipe actually is. Thanks for visiting and see you again soon.

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          Clean the apples and cut into quarters (4 pieces); leave the core and seeds. Peel the orange and cut into quarters (4 pieces). Place the cut apples, orange, cinnamon, cloves, nutmeg, brown sugar and water into the pressure cooker or slow cooker. Put the lid on. 

          Cook on high for 3-4 hours or low for 6-8 hours.

          Remove the lid and use a potato masher or wooden spoon to mash everything together. Place a fine mesh strainer in a big bowl or pot. Scoop out the contents of the cooker and place in the fine mesh strainer. Use a wooden spoon and press against the strainer to remove all the juice from the mashed cider mixture. Once thoroughly strained, discard remains.

          Transfer the fresh and hot apple cider to a jar or pitcher that has a sealer/top. The cider will keep refrigerated up to one week. The Cider will keep up to 3 months in the freezer. 

          Add more sweetener if you prefer and garnish with cinnamon, oranges or apples. Serve & enjoy!

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          Slow Cooker Apple Cider

          Forget the store bought apple cider, this recipe is so easy and only requires a few ingredients. Once you make this you’ll never want to cheapen your fall home experience with store bought apple cider again. 
          No ratings yet
          Print Recipe Pin Recipe
          Prep Time 10 minutes
          Cook Time 3 hours
          Total Time 3 hours 10 minutes
          Course Drinks, Holiday
          Cuisine American
          Servings 12
          Calories

          Equipment

          • Slow Cooker (6QT or larger)

          Ingredients
            

          • 12 apples (Gala, Fuji, Jonagold, Honeycrisp, Red Delicious or Golden Delicious)
          • 1 orange
          • 4 cinnamon sticks
          • 10 cups filtered water
          • ½ cup brown sugar
          • 1 tsp whole cloves
          • ½ tsp ground nutmeg

          Instructions
           

          • Clean the apples and cut into quarters (4 pieces); leave the core and seeds. Peel the orange and cut into quarters (4 pieces).
          • Place the cut apples, orange, cinnamon, cloves, nutmeg, brown sugar and water into the pressure cooker or slow cooker. Put the lid on.
          • Cook on high for 3-4 hours or low for 6-8 hours.
          • Remove the lid and use a potato masher or wooden spoon to mash everything together. Place a fine mesh strainer in a big bowl or pot. Scoop out the contents of the cooker and place in the fine mesh strainer. Use a wooden spoon and press against the strainer to remove all the juice from the mashed cider mixture. Once thoroughly strained, discard remains.
          • Transfer the fresh and hot apple cider to a jar or pitcher that has a sealer/top. The cider will keep refrigerated up to one week. The Cider will keep up to 3 months in the freezer.
          • Add more sweetener if you prefer and garnish with cinnamon, oranges or apples.

          Serve & enjoy!

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