Mulled Cider (Spiced Apple Cider)


4 cups apple cider
1 Tbsp brown sugar
2 cinnamon sticks6 whole cloves
20 pepper corn
zest of 1 orange
4 slices of (the same) orange

Toast cinnamon, cloves and pepper corn over medium heat for a minute or so, toss occasionally to prevent burning. Add apple cider, turn to high heat, when it is warm enough, stir in and dissolve the brown sugar. After cider come to a boil, reduce heat, add the zest and simmer for 30 minutes. Pour cider into a cup over strainer, float a piece of the orange in the cup.

Substitute orange with any citrus fruit.
Substitute cinnamon sticks with 2 Tsp of ground cinnamon.
Could just toss everything in rice cooker, tastes just as good. Add cider and spice as necessary.


Fennel Orange Cranberry Sauce

8 ounces frozen or fresh whole cranberries
1/2 navel orange, zested
1 whole navel orange, juiced
1/2 cup sugar
1/2 cup water
1/2 teaspoon fennel seeds

Combine all ingredients in a saucepan over medium heat. Bring to a simmer, then reduce the heat to low and cook, stirring frequently, until cranberries begin to break down and water evaporates, about 8 to 10 minutes. Remove from the heat and allow to cool before serving.

fennel seed = fennel = sweet cumin
Substitutes: anise seed OR cumin OR caraway seeds OR dill

I didn't have any fennel seed or any of the possible substitutes, but I did have some Chinese 5 spices which contains some of the herbs above, so I used that. I think it was OK substitution, but I used too much.

Recipe courtesy Dave Lieberman
Show: Good Deal with Dave Lieberman
Episode: Thanksgiving For $45

Ham with Pineapple

3-4 lb boneless ham
8 oz can pineapple slices
1-2 Tbsp whole cloves

2 cups water
1 cup maple syrup
1/4 cup brown sugar
2 Tbsp honey
2 Tbsp butter

Note: use already smoked honey ham, 1/4-1/2 lb per person. Prefer the pineapple to be canned in syrup. Cloves is rough estimate, enough to cover the ham in inch square diamond pattern. Starch is rough estimate, I had put too much in mine.

1. Preheat oven to 350F.
2. Score the rind of the ham with a diamond pattern. Press the cloves into the ham along the corners of the diamond pattern. Place pineapple slices on the ham, securing with toothpicks. Place the ham in a baking dish with the water.
3. In a saucepan over low heat, melt the butter, and mix in the syrup, brown sugar, honey and syrup/juice from pineapple, until heated through. Pour 1/2 the mixture over the ham.
4. Bake the ham 1 hour and 30 minutes in the preheated oven (~15-20min per pound). Baste frequently with the remaining butter and syrup mixture.
5. Remove the ham from heat, and drain pan dripping into a saucepan over medium heat. Cook and stir until thickened, and serve with the ham. Add 1 tea spoon of starch to help thicken if necessary, dissolve starch is small amount of water first then stir solution in to the sauce.