I have 2 1/2 bottles of cider in the fridge. Got any ideas on how I can use it up? I made some ham glazes for the holidays but I need other recipes to use this up.

Apple Cider Pound Cake


1 cup margarine
1 cup shortening
3 cups sugar
6 large eggs
3 cups flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon allspice
3/4 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon cloves, ground
1 cup apple cider
1 teaspoon vanilla

Soften margarine and shortening. Add sugar. Beat 10
minutes with mixer at medium speed. Add eggs one at
a time. Add other ingredients. Beat well. Bake in a large
tube pan at 325 degrees for 90 minutes.

Caramel Glaze

1/2 cup sugar
1/2 teaspoon baking soda
1/4 cup margarine
1/4 cup buttermilk
1/4 cup dark corn syrup
1 teaspoon vanilla

Combine all ingredients and boil for 10 minutes. Drizzle over
cake while cake is still warm.

Apple Cider Biscuits


2 cups all-purpose flour
4 tsp. baking powder
2 tsp. granulated sugar
1/2 tsp. salt
1/3 cup butter, cut into slices
3/4 cup apple cider
1/4 tsp.cinnamon, divided

Heat oven to 450 degrees F. Combine flour, baking powder,
sugar, 1/8 tsp. cinnamon and salt; cut in the butter to make
coarse crumbs. Stir in the cider to form a soft dough. Turn
the dough onto a lightly floured surface. Knead gently into
a small ball. Pat out to a 1/2 inch thickness and cut with a
biscuit cutter. Place one inch apart on an ungreased baking
sheet. Sprinkle with cinnamon. Bake 12-15 minutes. Cool on
racks. Makes 8-10 biscuits.

Chicken in Cider


3 lb Chicken pieces
1 ts Salt
1/2 ts Pepper
1/2 c Butter
1 c Apple cider
3 c Carrots; in 2" pieces
1/4 c Water
1 tb Honey
1/4 c Chopped parsley
1/2 c Light cream
1/2 c Chopped fresh tarragon
-=OR=-
1 ts Dried tarragon

Rub chicken pieces well with salt and pepper. Heat
1/4 cup butter in heavy bottomed pan; lightly
brown chicken pieces on all sides. Add cider.
Cover and simmer 45 minutes. Heat remaining 1/4
cup butter in deep pan. Add carrots, a small
amount of salt, and 1/4 cup water. Cover and steam
gently 20 minutes. Allow any remaining water to
evaporate. Lightly coat carrots with honey and
sprinkle with 1 tablespoon chopped parsley. Cover
and keep warm. Arrange chicken on warmed platter.
Reduce chicken cooking liquid by half over high
heat. Stir in cream, remaining parsley and
tarragon. Pour sauce over and serve.

18th Century Drunken English Somerset Cider Chicken With Honey

* 4 chicken legs-thighs (chicken joints)
* 2 teaspoons English mustard powder
* 1/2 teaspoon salt
* black pepper
* 1/4 pint cider
* 1 tablespoon oil
* 2 tablespoons honey



1. 1 Put your chicken pieces in a dish (in a single layer).
2. 2 Combine the remaining ingredients, pour over the chicken and allow to stand for a minimum of 1 hour.
3. 3 Oven bake the chicken slowly in a large oven proof dish/pan for approximately 1 hour, basting the joints periodically as they cook.