Ingredients

• 1/2 gallon apple cider 
• 1 orange, quartered
• 2 cinnamon sicks
• 2 teaspoons whole cloves
• 1/2 teaspoon ground allspice
• 1/4 teaspoon ground nutmeg 
• 1 1/2-inch piece fresh ginger (unpeeled), or 1/2 teaspoon ground ginger 
• 1 teaspoon peppercorns, optional 

Directions

Place cider, oranges and spices into a large pot and bring to a boil. Reduce heat to a simmer. Simmer for 15 to 20 minutes. Strain out oranges and spices and serve warm. Alternatively, prepare cider in a slow cooker: place spices inside a piece of cheesecloth, tie it closed with kitchen twine and add it to the slow cooker along with the cider and oranges; place a lid on and cook for 2 to 3 hours on low. Remove spices before serving. 

Ingredients

For the cake: 

• Cinnamon sugar 
• 15-ounce white cake mix, such as Betty Crocker
• 1 1/2 cups apple cider (or enough to replace water per cake mix ingredients) 
• 1/3 cup vegetable oil (or as per box ingredients) 
• 3 eggs (or as per box ingredients) 
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground allspice
• 1/4 teaspoon ground ginger 
• 1/8 teaspoon ground nutmeg
• 1/8 teaspoon ground cloves 

For the glaze: 

• 2 cups powdered sugar
• 2 tablespoons melted butter 
• 4 tablespoons apple cider 
• 1 teaspoon ground cinnamon 

Directions

Preheat oven to 350°F. Grease a bundt pan and add enough cinnamon sugar to coat the inside of the pan well. In a medium bowl, whisk together all cake ingredients and mix until well combined. Pour into prepared pan. Bake for 40 to 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Remove cake from oven and cool for 15 minutes. Use a rubber spatula to loosen cake from pan and invert onto a serving plate. To make the glaze, whisk together all ingredients. Drizzle over cake before serving.

Ingredients

• 2 cups apple cider 
• 2 pounds boneless pork loin chops 
• 2 teaspoons paprika 
• 1 teaspoon chili powder
• 1/2 teaspoon ground allspice
• 1 teaspoon kosher salt
• 2 tablespoons brown sugar 

Directions

To make the glaze, place the cider in a saucepan; bring to boil and reduce heat to a moderate simmer. Cook, stirring occasionally, until cider reduces to the thickness of maple syrup, about 1 hour. (Glaze will thicken more as it cools; if it thickens too much, stir in a few more tablespoons of cider.) Preheat a grill or grill pan to medium-high. Rinse pork chops and pat them dry. Combine spices, salt and sugar in a small bowl. Rub mixture onto all sides of pork chops. Place chops onto preheated grill or grill pan. Cook for 4 minutes, or until chops release easily. Flip, reduce temperature to low and continue cooking until cooked through, at least 145°F (time will vary based on thickness of pork chops). Drizzle cider glaze over pork chops before serving.