I’m willing to bet you’ll love how easy this apple syrup is – and love how good it is, too! It’s so nice to have this apple syrup in the fridge all fall and winter long as an alternative (or accompaniment!) to maple syrup.

Table of Contents

• The Story Behind the Recipe
• Why You’ll Love Apple Cider Syrup
• Ingredients
• Adaptations/Variations
• How to Make Apple Cider Syrup
• Tips for Success
• More Homemade Syrup Recipes

• Jump to the Full, Printable Recipe
• Read Comments & Reviews

The Story Behind the Recipe

I’ve been making this apple cider syrup for years! In fact, it is one of the very first recipes I ever shared on my blog, over a decade ago (!!!), back when I had a blog called The Hazel Bloom that was more home decor and craft projects along with a little cooking. I quickly learned that people like recipes best, and that’s when I decided to focus on recipes exclusively, eventually becoming Kitchen Treaty!

But I digress and apologize for that little trip down memory lane.

So originally, I shared this apple cider syrup recipe along with these applesauce pancakes. I loved (and still love) the double apple combo, but there is something especially wonderful about this apple cider syrup, so I thought it deserved its own write-up.

Why You’ll Love Apple Cider Syrup

Not only is it great on pancakes and waffles, apple cider syrup is also wonderful in baked goods for concentrated apple flavor.

It also makes a most excellent Starbucks copycat apple crisp macchiato. Just saying. Should I share a recipe for that soon? I suppose if it give me an excuse to test apple crisp macchiatos for days on end, I’m enthusiastically in.

Ingredients

• Apple cider – Any apple cider will do. I have been using spiced apple cider from Trader Joe’s lately and the extra kick of mulling spices is so good (and it makes the house smell amazing!) You can use apple juice instead of apple cider, but it will take longer to thicken – I find it’s about 10 to 15 minutes longer. Apple juice doesn’t end up having as much concentrated apple flavor, either.
• Brown sugar – This is a brown sugar apple syrup recipe, for a rich and decadent syrup. Light or dark brown sugar will do. The difference between the two is the amount of molasses – there is a bit more in dark brown sugar. The extra molasses will result in subtly deeper flavor and a darker color if you opt for dark brown sugar.
• Cinnamon stick – A cinnamon stick (or two) gives this apple syrup lots of flavor without clouding it up like ground cinnamon would. Which, by the way, it’s totally fine to use ground spices (see “Adaptations/Variations” section) but I’d suggest definitely straining your syrup to remove any gritty bits.

Adaptations/Variations

• Apple Pie Syrup: Add 2 teaspoons of apple pie spice.
• Add more spices: Nutmeg, a pinch of cloves and/or allspice, and/or ground cinnamon are all welcome, here. Even some pumpkin pie spice is great, if you’re willing to mix fall food spices!

How to Make Apple Cider Syrup

It’s so, so, so very easy to make apple cider syrup. Just mix the apple cider and brown sugar together in a medium saucepan, add the cinnamon stick(s), and bring it to a boil.

Reduce the heat and simmer the apple syrup until it’s reduced a lot – to about 1/3 of its original volume. It will look visibly thicker and lightly coat the back of the spoon, but it won’t be true syrup consistency until it cools.

Let it cool completely, then pour it into an airtight container, syrup bottle, or mason jar for storage.

Tips for Success

• Don’t cover the pan. You want the water in the cider to evaporate, leaving concentrated flavor behind.
• The syrup will thicken as it cools. If it doesn’t look quite “syrupy” enough after it has reduced, no worries! It will thicken completely as it cools.

I hope you love this apple cider syrup recipe as much as we do! It’s just concentrated apple cinnamon goodness, the best of fall flavors all rolled into one, and so good on so many things.

More Homemade Syrup Recipes

• Homemade Chocolate Syrup
• Cinnamon Dolce Syrup
• Pumpkin Spice Syrup for Coffee
• Vanilla Syrup

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Apple Cider Syrup

Warmly spiced and full of fall flavor, this apple cider syrup is amazing on pancakes, waffles, French toast, or in lattes! Best of all, it only takes 3 ingredients and about 30 minutes (of mostly hands-off time) to make.

Keyword apple brown sugar syrup, apple cider syrup, apple cider syrup recipe, apple syrup, recipe for apple cider syrup

Prep Time 2 minutes minutes

Cook Time 25 minutes minutes

Total Time 1 hour hour 13 minutes minutes

Servings 8

Calories 1079kcal

Author Kare

Ingredients

• 2 cups apple cider*
• 1 cup light brown sugar dark brown sugar works fine, too
• 1 or 2 3-inch cinnamon sticks use 2 for extra cinnamon flavor

Instructions

• Set a medium saucepan over medium heat. Add the cider and brown sugar and mix together. Add the cinnamon stick(s) – one is fine, but you can add two for more cinnamon flavor. , combine the cider and brown sugar, then add the cinnamon stick.
• Bring to a boil, then reduce heat to medium low and continue simmering, stirring occasionally, for 25-30 minutes until the mixture is reduced by about 2/3. Remove from heat and let cool. It will thicken as it cools.
• Store in an airtight mason jar or other container in the fridge for a month or more.

Notes

Yield is about 1 cup of syrup, or 8 (2-tablespoon) servings. 

Substitution note: You can use apple juice instead of apple cider, but it will take longer to thicken – I find it’s about 10 to 15 minutes longer. Apple juice doesn’t end up having as much concentrated apple flavor, either. 

Nutrition

Serving: 2tablespoons | Calories: 1079kcal | Carbohydrates: 278g | Protein: 1g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.1g | Sodium: 82mg | Potassium: 815mg | Fiber: 7g | Sugar: 259g | Vitamin A: 36IU | Vitamin C: 5mg | Calcium: 326mg | Iron: 3mg

The post Apple Cider Syrup Recipe appeared first on Kitchen Treaty.

They’re honestly my favorite baked donut recipe – okay, maybe they’re tied with my pumpkin spice donuts (on Kitchen Treaty’s sister site, Good Gourds). Either one is perfect for ushering in autumn!

I live in Washington state, yet I’ve never been apple picking. Which is, basically, a total crime. Now that we have a couple of u-pick apple orchards on the western side of the mountains, I’ve put “apple picking” on my Fall 2015 bucket list. Except I hate the term “bucket list,” but in this case, I’ll use it, because I’m pretty sure we’ll be using buckets for our apples. I’ll just think of it as filling a bucket as opposed to kicking it.

You know what else I’d like to fill a bucket with? These Apple Cider Baked Doughnuts.

Full of apple flavor and warm fall spices and coated generously with cinnamon sugar, these moist and tender doughnuts are another of those happy recipes that just happens to be vegan, but you’d never know it. Win for the non-vegans and vegans alike. My guy could gobble down three in no time flat. Oh, who am I kidding – I could, too. My kid could lick the sugar off of all of them – I can’t claim I converted my picky eater with these, because they don’t have chocolate. But I sigh and digress.

If you’ve never made a baked doughnut, you’re in for a treat! This doughnut pan is a worthwhile investment – it makes making healthier doughnuts so easy. They just pop right out of the pan and sit there, cute as can be, until nosh time.

It took me awhile to get the apple flavor just right in these Vegan Apple Cider Baked Doughnuts. In fact, they started out as just plain spiced apple doughnuts, and I used applesauce. Not enough apple flavor. Then I used chunks of apple. Closer. Then I realized I needed to go full-on apple mode – boil down some cider and tart Granny Smith apples for some seriously concentrated apple flavor that leaves no doubt as to which season it is.

It takes a bit of time to cook down the apple cider and apples – about 15 minutes – plus some additional time to let the mixture cool. But then the batter comes together in a jiffy, and they bake up in about 10 minutes. So worth it.

This also actually started out as a non-vegan recipe – I used a chicken egg in place of the flax egg. But then, as I was perfecting the recipe, going through all of those eggs became a bit painful. So I swapped it for a flax egg instead, and I actually liked the result better. Why not keep it that way?!

I’m pretty excited to present these baked apple cider doughnuts to you. They might even be one for the bucket-filling list!

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Baked Apple Cider Donuts

Moist, tender, chock full of apple flavor and warm fall spices, coated generously with cinnamon sugar – what’s not to love?! This baked doughnuts recipe is another of those happy recipes that just happens to be vegan, but you’d never know it.

Keyword apple cider donuts, baked apple cider donuts, vegan apple donuts

Prep Time 25 minutes minutes

Cook Time 25 minutes minutes

Total Time 50 minutes minutes

Servings 6 doughnuts

Author Kare

Ingredients

For the doughnuts:

• 1 cup apple cider
• 3/4 cup finely diced Granny Smith apple
• 2 tablespoons coconut oil
• 1 flax egg 1 tablespoon ground flaxmeal + 3 tablespoons water
• 1/3 cup dark brown sugar
• 1/4 cup unsweetened almond milk
• 1 teaspoon pure vanilla extract
• 1 cup white whole wheat flour or all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon kosher salt
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/8 teaspoon ground ginger
• Pinch ground cloves

For the cinnamon-sugar topping:

• 1/4 cup granulated sugar
• 1/2 teaspoon ground cinnamon

Instructions

• To a small saucepan over medium-high heat, add the apple cider and apples. Bring to a boil and cook, stirring occasionally, until reduced to 2/3 cup total, about 10 minutes.
• Pour the apple mixture into a medium, heat-proof mixing bowl and add the coconut oil to help it melt. Cool until lukewarm, about 20 minutes.
• About 5 minutes before proceeding with the doughnut batter, make the flax egg and preheat the oven. To make the flax egg, mix the flaxmeal and water in a small bowl. It will need to sit for 5-10 minutes. Preheat oven to 350 degrees Fahrenheit. Prepare a doughnut pan by spraying with nonstick spray, an oil mister, or lightly greasing the cups with coconut oil. Set aside.
• When the apple mixture has cooled enough to proceed, add the flax egg, brown sugar, almond milk, and vanilla extract. Stir to combine.
• To a large mixing bowl, add the flour, baking powder, salt, cinnamon, nutmeg, ginger, and cloves. Stir with a whisk to combine. Add the wet ingredients to the dry ingredients and stir again, just until combined.
• Spoon the batter into the cups of the doughnut pan, or scoop the batter into a gallon-size zipper bag, snip off the end, and pipe it into the pan. Fill the cups 2/3 full, dividing the batter evenly between all the cups.
• Bake until the tops spring back when you poke them, 10-12 minutes.
• Remove from oven. Cool in the pan for 5-10 minutes then carefully transfer the doughnuts to a wire rack. But don’t walk away just yet! You’ll want to dip the doughnuts in the cinnamon-sugar mix while they’re still warm. Mix together the cinnamon-sugar topping by combining the sugar and cinnamon in a large zipper bag. One by one, gently place the still-warm doughnuts in the bag with the cinnamon sugar and very carefully toss the doughnut in the sugar mix until coated. Place back on the wire rack to cool completely.
• Doughnuts keep well at room temperature in a semi-airtight container for 2-3 days (I store them in a glass cookie jar).

The post Baked Apple Cider Donuts appeared first on Kitchen Treaty.

If you’re a Pinterest user, surely you’ve seen all of the “Make your house smell like Christmas!” posts this year. I adore the whole simmering pot idea and have done it many times myself.

But today, let’s talk about killing two birds with one stone. Except we’re a peaceful bunch, so we’re not going to kill birds (yikes!), nor throw stones for that matter. Um, I guess what I’m trying to say is this: Why don’t we make our houses smell fabulous and get a scrumptious sipper out of the deal at the same time?

This Slow Cooker Rosemary-Cranberry Mulled Cider is sort of an amped-up version of my favorite Crock Pot Spiced Cider recipe. I include rosemary for a festive green touch, and the subtle herbal note it adds is fantastic. And then cranberries, because I’ve decided that cranberries in spiced apple cider are the bomb. They add this wonderful tart element that makes the cider much less cloying than most – and therefore infinitely more drinkable.

Drink it straight up, booze-free, or try adding a splash (or pour) of rum. We were out of rum when I was making these, but we found apple vodka to be a fine substitute.

House smells good? Check. Tummy warmed? Check. Well, aren’t we an efficient bunch?!

(more…)

The post Slow Cooker Rosemary-Cranberry Mulled Cider appeared first on Kitchen Treaty.

I’m also a fan of taking a leftover ingredient and re-purposing it in a whole new way. And because I tend to go a little crazy on the Crock Pot Spiced Cider around holiday time, we often have a little left over at the end of the night. So I thought, hey! What if I made this into ice cubes?! And then turned those into something all fizzy and stuff?

The post Spiced Apple Sparklers (Non-Alcoholic) appeared first on Kitchen Treaty.

With notes of cinnamon, cloves, and orange, this cozy spiced hot apple cider is perfect for sipping all fall and winter long. You can make it in the Crock Pot for hot apple cider that’s ready whenever you are, or brew up a batch fast on the stovetop. I’ll show you how to make hot apple cider both ways!

Table of Contents

• The Story Behind the Recipe
• Why You’ll Love Hot Apple Cider
• Ingredients
• Adaptations/Variations
• How to Make Your Clove Orange for Cider
• How to Make Hot Spiced Cider
  • Crock Pot Spiced Cider
  • Stovetop Hot Apple Cider
• Tips for Success
• Make-Ahead Notes
• More Cozy Fall & Winter Drinks

• Jump to the Full, Printable Recipe
• Read Comments & Reviews

The Story Behind the Recipe

I’ve been making this hot apple cider recipe for decades. Seriously. If I recall correctly, my sister first started making it something like 30 years ago, and it quickly became a fall and winter staple for me, too.

There’s just something about having a warm batch of spiced cider steaming away on the stovetop or brewing up in the slow cooker. It makes the entire house smell amazing!

Why You’ll Love Hot Apple Cider

Not only is this mulled apple cider recipe seriously easy, it’s also quintessentially autumn and winter. It looks cozy. It tastes cozy. It IS cozy!

This mulled cider, with all its wonderful spices, makes the entire house smell like a palace of coziness. (That can be a thing, right?)

It warms you up after an hour or two of kicking around in the fall leaves or picking out that perfect pumpkin or trick-or-treating on a perfectly frosty night when you can see your breath.

And then, basically all of December is spiced apple cider season. What’s better than loading up a travel mug with spiced cider and heading out to find your Christmas tree? The smell of frosty pine + the aroma of hot spiced cider.

I LOVE this time of year!

Ingredients

This spiced cider is special because it takes only four whole ingredients – no special mulling spices required. We’ve got:

• Apple cider – can’t have spiced apple cider without that!
• Cinnamon sticks – because apple cider and cinnamon are BFFs.
• An orange – yep, it’s true! Trust me.
• Whole cloves – you stick them in the orange and float it in the cider.

Adaptations/Variations

• Spiked Hot Apple Cider: For a boozy hot spiced cider, add a splash of rum, bourbon, or brandy. I’m partial to rum. But please wait until AFTER you heat your cider before adding or most of your spirits will evaporate. I like to add any alcohol to the mugs when serving.
• Spiced Pear Cider: Swap out some or all of the apple cider for pear cider.

How to Make Your Clove Orange for Cider

My favorite part about this spiced apple cider recipe is, in fact, the clove-studded orange. It just looks so festive, and the tiny amount of orange juice that comes out, the oils from the peel, and the cloves impart the most wonderful, heady flavors – both into your cider and wafting about your home.

I used to just stick the cloves directly into the orange, but would break off every other clove and they’d crumble … super frustrating. I get around this by first poking the orange with a toothpick, then inserting the cloves.

To make your clove orange, just poke your orange all over, then insert the cloves, and plop it in with the other ingredients.

How to Make Hot Spiced Cider

I make mine one of two ways: Crock Pot or stovetop. The slow cooker method is great, because it’s so easy to just pour everything in, walk away, and come back in four hours to mulled cider goodness. Plus, you can just switch it over to the “warm” setting and have hot apple cider on the ready all glorious evening long. Perfect for when you have company over, when you’re busy decorating the Christmas tree, or you just want a steady stream of goodness at the ready.

On the other hand, it’s handy to know you can whip some hot apple cider up on the stovetop whenever you have a craving and haven’t had the chance to plan ahead. So I’m showing you how to make it both ways!

Crock Pot Spiced Cider

1. Add your clove-studded orange to your slow cooker along with a few cinnamon sticks and apple cider.
2. Turn it on.
3. Wait four hours.

You have Hot Apple Cider! The mulled cider of your dreams. A wassail wonderland. (And your house smells wonderful, too.)

Stovetop Hot Apple Cider

1. Add the clove-studded orange to a large pot set over low heat, along with a few cinnamon sticks and the apple cider.
2. Cover and keep the cider just below a simmer for about 30 minutes
3. Enjoy!

Tips for Success

• Don’t slice your orange! Keep it whole and poke your cloves into it. I’ve found that sliced orange in mulled cider can often lead to an unpleasant bitter taste because of the exposed pith. Instead, this hot apple cider recipe calls for poking cloves directly into the orange. It helps keep the cloves contained so you don’t have to fish them out later, it helps release the oils from the orange peel without exposing the pith, and it looks festive!
• Don’t let it boil! Depending on the type of apple cider you buy, the solids in the cider can cause the solids to cook and separate. Keep it at just below a simmer for best results.

Make-Ahead Notes

If you want to make hot apple cider beforehand then reheat when I want to serve it, you totally can!Yes, absolutely. When we do this, we either just cover the cooled Slow Cooker crock with plastic wrap and place it in the fridge or we will even pour the cooled cider back into the cider bottle to store it.

Then just reheat it gently in the Crock Pot or over the stove.

More Cozy Fall & Winter Drinks

• For a straight-up spiked situation, you can’t go wrong with Glühwein, a festive hot spiced wine with red wine, brandy, the classic clove-studded orange, and cinnamon.
• Slow Cooker Cranberry Orange Mulled Wine is so cozy and comforting. Hygge to the max!
• I love how these Slow Cooker Gingerbread Pumpkin Lattes bridge the gap between fall and Christmastime. Perfect for a crowd!
• Rosemary lends a welcome herbal note while cranberries color this  Rosemary-Cranberry Mulled Cider the most gorgeous shade of pink.
• If you like your warm winter drinks caffeinated and cocktail-esque, this Amaretto Coffee should hit the spot!

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Mulled Hot Apple Cider Recipe (4 Ingredients!)

With just four ingredients – okay, five if you spike it with your favorite rum – this hot spiced apple cider recipe couldn't be any easier to make. It's the perfect excuse to get out there and rake the leaves. Crock Pot AND stovetop instructions!

Course beverages

Cuisine American

Keyword crockpot hot cider, hot apple cider, hot cider, hot spiced cider, mulled cider, slow cooker hot apple cider

Prep Time 10 minutes minutes

Cook Time 4 hours hours

Total Time 4 hours hours 10 minutes minutes

Servings 8

Calories 125kcal

Author Kare

Ingredients

• 2 quarts apple cider 64 ounces or 8 cups
• 6 cinnamon sticks I use 3-inch sticks, but you can use longer ones + more for serving
• 1 orange medium; I prefer naval oranges and I tend to go with organic
• 2 tablespoons whole cloves

Instructions

Make Your Clove-Studded Orange

• With a toothpick, poke holes all around the orange, about 1/2 inch to 1 inch apart. Carefully poke the cloves into the toothpick holes in the orange. Set aside.

Hot Apple Cider in the Crock Pot

• Pour apple cider into a 2.5-quart or larger Crock Pot or other slow cooker. Add cinnamon sticks and your clove-studded orange.
• Cook on low until hot and fragrant, about 4 hours.

Hot Apple Cider on the Stovetop

• Place a 3-quart or larger pot on the stove. Add apple cider, cinnamon sticks, and your clove-studded orange.
• Cover and cook over low heat, keeping the cider just below a simmer (boiling your cider can cause the solids to cook and separate). Heat gently until spiced through, warm, and fragrant, about 30 minutes.

Serve!

• Ladle into mugs along with an ounce or so of rum if using. Place a cinnamon stick in each glass if desired and serve.
• If you and yours aren't drinking it all at once, you can keep your hot spiced cider warm by flipping your slow cooker setting to low or keeping your pot on the very lowest setting on your stovetop.

Notes

Doubling the recipe

Doubling or tripling notes: No need to add more than one orange! I’d would add a few more cloves to the orange for oomph though.

Make-ahead notes

To make hot apple cider beforehand then reheat when ready to serve, just cover the cooled Slow Cooker crock with plastic wrap and place it in the fridge. Pull it out and rewarm when ready to serve. We will even pour the cooled cider back into the cider bottle to store it. It keeps for 3-4 days. 

Adding spirits

To spike your cider, add a splash of rum or brandy are AFTER you heat your cider – or most of your spirits will evaporate. I like to add any alcohol directly to the mugs when serving.

Nutrition

Serving: 1cup | Calories: 125kcal | Carbohydrates: 31g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 12mg | Potassium: 288mg | Fiber: 3g | Sugar: 24g | Vitamin A: 45IU | Vitamin C: 11mg | Calcium: 57mg | Iron: 1mg

The post Mulled Hot Apple Cider Recipe (4 Ingredients!) appeared first on Kitchen Treaty.

I originally shared this Apple Cranberry Sauce recipe all the way back in 2010, and I have made it countless times since then. So easy and so, so good!

Cranberries and apples are the perfect pair. The sweet-tart flavor of apples and cider lend an Autumn vibe to your fresh cranberry sauce recipe; cinnamon and cloves add earthy warmth.

How to Make Apple Cranberry Sauce

If you’ve never made homemade cranberry sauce, you’re in for a treat! Homemade cranberry sauce is so easy to make. Plus, it makes your house smell divine!

First, let’s go over our simple list of ingredients:

• Fresh cranberries – of course! Find them in the produce section of your local grocery store.
• Tart apple – I like Granny Smith or Macintosh for this recipe.
• Apple cider – fresh cranberry sauce needs liquid, and cider is the perfect addition to an apple cranberry sauce situation.
• Sugar – Without sugar, your homemade cranberry sauce is going to be waaayyyyy too tart to eat. So don’t make cranberry sauce without it! Honey and pure maple syrup work perfectly well, too.
• Cinnamon – While I often love to throw a cinnamon stick or two into my homemade cranberry sauce recipes, this one calls for ground cinnamon to really spice up the situation.
• Ground cloves – I love the warm, harvest-y flavor that a pinch of ground cloves lends. If you’re not into cloves, feel free to leave them out or use a little less than the recipe calls for.
• Lemon zest – Just adds a nice bright note to your apple cranberry sauce.

To cook your Apple Cranberry Sauce, simply add all ingredients to a sauce pan over medium heat. Bring to a boil and then simmer until your berries have burst and your sauce has a nice jammy consistency. It usually takes about 15 minutes. So easy!

Can You Freeze Homemade Cranberry Sauce?

Yes! Homemade cranberry sauce and especially this Apple Cranberry Sauce are perfect for making ahead of time – one less thing to worry about on the big day!

This sauce keeps perfectly in the freezer for up to two months. To thaw, just move to the fridge a couple days ahead of time.

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Apple Cranberry Sauce with Cider & Cinnamon

This spiced apple cranberry sauce recipe unites cranberries, apples, and cider in a sweet-tart and perfectly Autumn situation. Cinnamon and cloves lend warmth. A versatile homemade cranberry sauce perfect for your Thanksgiving table!

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Servings 12

Calories 93kcal

Author Kare

Ingredients

• 1 cup apple cider can substitute water
• 1 medium apple peeled, cored, and diced) (I recommend a tart variety like Granny Smith or McIntosh
• 3 cups 12 ounces fresh cranberries, washed
• 1/3 – 2/3 cup sugar plus possibly a little more, to taste
• 1/2 teaspoon ground cinnamon
• 1/8 teaspoon ground cloves
• Zest of one small lemon about 1 teaspoon

Instructions

• Add all ingredients to a medium saucepan.
• Bring to a boil over high heat, then reduce the temp to medium-low and simmer until the berries have burst and the mixture has thickened, about 10-15 minutes.
• Let cool and serve.
• May be refrigerated for two days or frozen for up to two months.

Nutrition

Serving: 0.25cups | Calories: 93kcal | Carbohydrates: 24g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 2mg | Potassium: 57mg | Fiber: 2g | Sugar: 21g | Vitamin A: 23IU | Vitamin C: 4mg | Calcium: 4mg | Iron: 1mg

The post Apple Cranberry Sauce with Cider & Cinnamon appeared first on Kitchen Treaty.

Other than my pumpkin pancakes, these applesauce pancakes are the ones that are on repeat around here once fall comes around!

Table of Contents

• The Story Behind the Recipe
• Why You’ll Love Applesauce Pancakes
• Ingredients
• Adaptations/Variations
• How to Make Applesauce Pancakes
• Tips for Success
• More Pancake Recipes

• Jump to the Full, Printable Recipe
• Read Comments & Reviews

The Story Behind the Recipe

Other than my most recent pumpkin seeds recipe, it’s been a little while since my guy’s given any of my kitchen creations a grunt, let alone two. I know he tends to be a bit stingy with his grunts – they’re reserved for only what his dude-ly palate finds the best of the best. Still, I was starting to get a little pouty – give something a grunt already, man!

So when he gave Applesauce Pancakes with Apple Cider Syrup not just one, but two grunts up, I felt like I’d won a little prize.

Hey, it’s the little things.

Why You’ll Love Applesauce Pancakes

I think these applesauce pancakes are the perfect spin on pancakes for fall. Fluffy pancakes are made moist with applesauce and rich with brown sugar. From there, we have vanilla, cinnamon, and nutmeg for maximum cozy fall flavor. Serve them with apple cider syrup for the ultimate in apple breakfasts!

These pancakes are easy to make – no need to separate the egg whites or any other shenanigans. Just mix up the batter, cook them up, and inhale the goodness of apple-cinnamon pancake magic!

Ingredients

• Flour – I like to use half all-purpose flour and half whole wheat flour for a hearty pancake with a pinch more fiber, but you can use 100% all-purpose flour if you prefer.
• Brown sugar – I love sweetening these applesauce pancakes with a small amount of brown sugar for rich caramel notes that pair perfectly with the subtle apple flavor.
• Baking powder – To make them fluffy!
• Salt – To highlight and balance the flavors.
• Cinnamon & nutmeg – A must in fall pancakes! I use ground cinnamon and oftentimes I will freshly grate the nutmeg myself using whole nutmegs and a microplane zester.
• Milk – Whole milk or 2% will work, or any unsweetened plant-based milk will do. I like oat milk and almond milk in these pancakes.
• Eggs – To bind them together.
• Vanilla – I love the added sweet note of flavor that pure vanilla extract brings to the table.
• Butter – I prefer to use unsalted butter to help control the salt levels. You can use coconut oil or vegetable oil instead, if you prefer.

Adaptations/Variations

• Dairy-Free Applesauce Pancakes: Use plant-based milk and melted coconut oil, vegetable oil, or vegan butter.
• Vegan Applesauce Pancakes: Make the substitutions for dairy-free, and also include two flax eggs. In a small bowl, mix 1 tablespoon ground flax meal with 1/3 cup water. After about 5 minutes, once it’s thick, add it to the recipe where you would have added the eggs.
• Extra-Apple Applesauce Pancakes: Add 1/2 cup of freshly grated apple with the wet ingredients.

How to Make Applesauce Pancakes

Mix together the dry ingredients in a large bowl and mix the wet ingredients in a medium bowl.

Stir the wet ingredients into the dry ingredients until incorporated. It’s that easy!

The batter will be fairly thick.

Then, it’s time to cook your pancakes! Add a little butter to a nonstick skillet or griddle over medium heat and, once melted and hot, pour circles of pancake batter onto the griddle. When the edges look dry and bubbles have formed, take a peek under your pancake. Is it golden? It’s time to flip! Cook on the other side until completely cooked through.

Serve in a pile with butter and warmed maple syrup or homemade apple cider syrup.

Tips for Success

• Don’t over-mix your applesauce pancake batter. When you over-mix pancake batter, the gluten in the flour can develop which will give you tough pancakes.
• Flick some water on the griddle to make sure it’s hot enough to start. If the droplets bounce around, it’s ready to go.
• Watch for bubbles and dry edges. Applesauce pancakes are ready to flip when they look dry around the edges and have formed little bubbles. Take a look to make sure it’s nice and golden on the underside, then flip and cook on the other side.

These applesauce pancakes are the epitome of fall. They’re kid-friendly and adults love them too! I hope you’ll love this recipe as much as we do (and if you do, please leave a review!) Happy fall!

More Pancake Recipes

• Fluffy Pumpkin Pancakes
• Fluffy Banana Pancakes
• Gingerbread Pancakes
• Banana Oat Blender PancakesFluffy Gingerbread Pancakes
• Swedish Pancakes
• Chocolate Chip Chia Pancakes

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Applesauce Pancakes

Fluffy and tender with subtle apple flavor highlighted with cinnamon, nutmeg, and vanilla. These yummy applesauce pancakes are easy to make and super kid-friendly!

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Total Time 40 minutes minutes

Servings 4

Calories 443kcal

Author Kare

Ingredients

• 1 cup all-purpose flour
• 1 cup whole wheat flour substitute another cup of all-purpose flour if you like
• 1/4 cup brown sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/8 teaspoon or a hefty pinch ground nutmeg
• 1 1/4 cups milk
• 2 eggs
• 2/3 cup applesauce
• 1 teaspoon pure vanilla extract
• 3 tablespoons unsalted butter melted

Instructions

• In a large bowl, mix together the flours, brown sugar, baking powder, salt, cinnamon, and nutmeg.
• In a medium bowl, mix together the eggs, milk, applesauce, and vanilla. Stir in the melted butter.
• Stir the wet ingredients into the dry ingredients, just until well-incorporated. Do not overmix.
• Pour batter by 1/4 cupfuls onto a griddle heated to 350 degrees (or a pan on the stove on medium to medium-high heat). The batter will be somewhat thick – you may have to spread it around a bit with the measuring cup after you pour it. Don’t fret if they’re not perfect circles – rustic is always good! Cook until browned by both sides, and pancake is cooked through.
• Serve with butter, if desired, maple syrup or apple cider syrup.

Notes

Serves 4 (three 4-5″ pancakes each)

Dairy-Free Option

Use plant-based milk and melted coconut oil, vegetable oil, or vegan butter.

Vegan Option

Make the substitutions for dairy-free, and also include two flax eggs. In a small bowl, mix 1 tablespoon ground flax meal with 1/3 cup water. After about 5 minutes, once it’s thick, add it to the recipe where you would have added the eggs.

10/5/2024 recipe update: I’ve moved the recipe for apple cider syrup out of this post and into its own post. The recipe for apple cider syrup can be found here.

Nutrition

Serving: 1g | Calories: 443kcal | Carbohydrates: 68g | Protein: 13g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.4g | Cholesterol: 114mg | Sodium: 676mg | Potassium: 341mg | Fiber: 5g | Sugar: 21g | Vitamin A: 520IU | Vitamin C: 0.4mg | Calcium: 316mg | Iron: 3mg

The post Applesauce Pancakes appeared first on Kitchen Treaty.

I first caught wind of the idea of hot cranberry cider, or mulled cranberry juice, on a Martha Stewart Thanksgiving Special, over a decade ago. Time fliiiieeees man. But I digress.

Mulled Cranberry Apple Cider is good stuff, especially for the holidays, and – in my opinion for those over 21 – especially with rum. It’s perfect for if you prefer your Christmas drinks with alcohol, but also makes a super festive non-alcoholic Christmas drink. And because you add the booze directly to your mug, it’s great having a Crock Pot simmering on the counter for holiday entertaining, and everyone can partake – drinkers and non-drinkers alike.

Mulled Cranberry Apple Cider Ingredients

So what do we have in this festive Christmas drink? Here goes:

• Cranberry juice – for a rosy red hue and holiday flair.
• Apple cider – of course!
• A clove-studded orange – Cloves are my favorite mulling spice. When you stick them in a whole orange, they release the oils in the peel for even more mulled goodness.
• Cinnamon sticks – A mulled Christmas drink must!
• Lemon peel – No pith, please. We like citrus without the bitter taste!
• Honey – Completely optional (and for a vegan version, you can use Grade A maple syrup or sugar). Add only if you like your hot cranberry cider on the sweeter side.
• Rum – Optional of course. Because what’s better than Mulled Cranberry Apple Cider? SPIKED Mulled Cranberry Apple Cider!

How to Make This Make Mulled Cranberry Apple Cider Recipe

The full printable recipe is below, but in a nutshell, you want to very gently simmer all of the ingredients together (except the optional honey and/or optional booze) either in a Crock Pot or on your stovetop. Then add honey (or other sweetener) at the end if you decide you want it sweeter, and spike each individual mug with booze if you so desire.

Then plop in an orange slice, some cranberries (sugared cranberries or fresh), and sugared rosemary, if you like, for a festive garnish.

Whichever method you choose, do not boil! That cooks the solids in the cider and makes for a cloudy drink.

I hope you love this Mulled Cranberry Apple Cider. I truly think it’s the ultimate warm Christmas drink.

Cozy, warm, happy holidays to you!

More Mulled Drinks Perfect for the Holidays

• Hot Apple Cider (Crock Pot or Stovetop)
• Slow Cooker Cranberry Rosemary Mulled Cider
• Gluhwein: Hot Spiced Red Wine
• Slow Cooker Cranberry-Orange Mulled Wine

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The Ultimate Warm Christmas Drink: Mulled Cranberry Apple Cider

One of our favorite Christmas drinks! With cranberry juice, apple cider, a clove-studded orange, cinnamon, lemon peel, and rum if you like, this wassail warms you from your fuzzy Santa socks to your rosy nose.

Prep Time 5 minutes minutes

Cook Time 1 hour hour 30 minutes minutes

Total Time 1 hour hour 35 minutes minutes

Servings 8

Calories 133kcal

Author Kare

Ingredients

• 1 whole orange
• 1 tablespoon whole cloves
• 4 cups cranberry juice 1 quart or approx. 1 liter
• 4 cups apple cider 1 quart or approx. 1 liter
• 3 lemon peels from 1 medium lemon; just the peel and not the pith [which can cause bitterness]
• 3 3-inch cinnamon sticks
• 1 to 2 tablespoons honey optional to taste; can substitute Grade A pure maple syrup or granulated sugar
• spirits if desired; sometimes I add 1/2 cup red wine for just a bit of extra oomph or a good splash of rum to the mug to spike it up a bit

Optional garnishes

• Orange slices
• Fresh cranberries
• Cinnamon sticks
• Sugared rosemary

Instructions

Stud the orange with cloves

• Use a toothpick to poke holes in the orange and then stuck the sharp end of the cloves into the orange. Set aside.

To make in a Crock Pot

• Add cranberry juice, apple cider, lemon peel, cinnamon sticks, and the clove-studded orange to a 3-quart or larger Crock Pot. Cook on low for about three hours, until warmed through but never boiling. Switch the Crock Pot to the warm setting, and it's ready to serve when you're ready to drink!

To make on your stovetop

• Set a heavy 3-quart or larger pot over the stove. Add cranberry juice, cider, lemon peel, cinnamon sticks, and the clove-studded orange. Turn the heat to medium and heat until just below a simmer. Don't let it boil or the cider will separate – it'll still taste good but will look cloudy. Turn the heat to low and cover. Lightly simmer for about 30 minutes.

Garnish and serve

• Ladle the cider into mugs. Garnish if desired.

Notes

2021 recipe update: I’ve tweaked this recipe to include a clove-studded orange (now a staple in all of my mulled cider drinks!) and, instead of slices of citrus, we’ve got just the lemon peel. I have learned over time that citrus slices = a bitter wassail because of the pith in sliced citrus. I also find that the honey is a matter of taste; without the bitter note from the citrus slices, I find that it’s not needed. But if you like a sweeter cider, by all means stir some in!

Nutrition

Serving: 1cup | Calories: 133kcal | Carbohydrates: 35g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Sodium: 9mg | Potassium: 261mg | Fiber: 2g | Sugar: 30g | Vitamin A: 101IU | Vitamin C: 25mg | Calcium: 45mg | Iron: 1mg

The post The Ultimate Warm Christmas Drink: Mulled Cranberry Apple Cider appeared first on Kitchen Treaty.