Autumn not only brings the arrival of apples, but of fresh apple cider. Nothing beats a cool fall day treat of cake doughnuts and a tall glass of fresh cider. If you can't make it to a local orchard you will find cider in the produce section of your grocery store as well. Don't miss out on this traditional autumn treat. Buy an extra gallon and save it for the following recipes!

Spiced Mulled Cider

2 quarts apple cider
3/4 to 1 cup RealLemon Juice from concentrate
1 cup firmly packed light brown sugar
8 whole cloves
2 cinnamon sticks

In large saucepan, combine all ingredients; bring to a boil. Reduce heat; simmer uncovered 10 minutes to blend flavors. Remove spices; serve hot with extra cinnamon sticks and sliced apples if desired. Note: You can tie spices in a small square of cheesecloth to make removal easier.

Apple Jelly Chicken

4 boneless chicken breasts
1/2 cup butter
2 Tbsp. apple jelly
1/2 cup apple cider
salt
pepper

Place chicken under broiler or grill. Broil 4 inches from the heat for 10 minutes, turning once. Meanwhile, combine butter, jelly and apple cider in a saucepan; heat and stir over medium heat until jelly melts. Season chicken with salt and pepper. Brush mixture over chicken. Broil or grill for one minute, turn. Brush jelly mixture over chicken, again cook for one minute. Turn and repeat process. Serves 4.

Applesauce Pancakes with Apple Cider Syrup

Pancakes:
2 eggs
2 cups flour, sifted
1 cup milk
1 cup natural applesauce
1 tsp. salt
2 Tbsp. baking powder
4 Tbsp. melted butter

Combine all the ingredients, mixing until smooth. Cook on a hot griddle or skillet. Serve with Apple Cider Syrup (see recipe). Makes about 16 pancakes. Serves 4.

Apple Cider Syrup

2 cups fresh apple cider
1 cup sugar
2 Tbsp. cornstarch
1 tsp. cinnamon
2 Tbsp. fresh lemon juice
4 Tbsp. butter

Combine all ingredients, except butter, in a saucepan over medium heat until mixture thickens. Boil for 1 minute. Remove from heat and stir in the butter. Serve hot over pancakes.

Autumn Stew

2 pounds lean beef stew meat, or roast cut into cubes
1 (1 ounce) envelope onion soup mix
1 (1 ounce) envelope brown gravy mix
1 1/2 cups apple cider
Optional: Diced apples, baby carrots, potatoes

Brown the beef in a skillet, seasoning with pepper. (Don't use salt, since the soup mixes contain enough). Place the beef, onion soup mix, brown gravy mix and apple cider in a slow cooker and cook on low for 5 to 8 hours. Or place ingredients in a casserole and cook in a 325 degree oven for 2 1/2 to 3 hours. Notes: Add the optional ingredients and serve with fresh bread. If you leave those out it can served over cooked noodles or rice.

Apple Bread for Bread Machines

2 1/4 tsp. Active Dry Yeast
3 cups Bread Flour
1 tsp. Cinnamon
2 Tbsp. Brown Sugar
2 Tbsp. Butter
1 Tsp. Salt
1 1/4 cups Apple Cider

Place in bread baking pan per manufacturer's directions.

Savory Autumn Carrots

2 tablespoons oil
1 sweet onion, sliced very thin
2 pounds baby carrots
1 1/2 cups apple cider
1/4 cup packed brown sugar
1/4 teaspoon ground red pepper
2 tablespoons chives, chopped

Heat oil and add onion in a large skillet; sauté 3 minutes. Add carrots, cider, sugar, and pepper, and bring to a boil. Cook mixture 10 minutes over medium heat or until carrots are tender. Transfer carrots and liquid to a serving bowl and garnish with chives.