For an autumnal twist on steamed broccoli, use apple cider to make the sauce. Saute 1/2 chopped onion in 1 tablespoon vegetable oil along with 1 teaspoon crumbled, fresh rosemary leaves until soft. Add 1/2 cup apple cider and boil until the liquid is reduced to a syrup that is about 2 tablespoons in volume. Add the steamed broccoli and toss until heated through. Drizzle with 1 teaspoon fresh lemon juice.

To mix up a sweet glaze for roasted pork chops, stir together 1/2 cup apple cider, 2 tablespoons dark rum, 2 tablespoons packed brown sugar, 1 teaspoon ground ginger, and 1/4 teaspoon ground allspice. Pour over four boneless pork chops and roast at 400°F for about 30 minutes. For more flavor, add a few sliced apples and some dried thyme.

For a wintertime sauce to accompany roasted chicken, saute 2 thinly sliced apples in 2 teaspoons butter until the apples are soft, about 3 minutes Add 1/2 cup apple cider and 1/2 cup chicken broth. Cook until slightly reduced in volume, about 3 minutes. Stir in 1/4 cup sliced scallions and cook 1 minute more. Serve with the chicken.

To make apple pot roast, use apple cider as the base liquid. Combine 1 1/3 cups apple cider, 3/4 cup dry white wine, and 1/3 cup fresh orange juice to use as the liquid instead of the broth, wine, or other liquid in your favorite recipe. Add 4 large minced garlic cloves, 1 cinnamon stick (3 inches long), and 1 teaspoon dried thyme for more flavor. Serve the pot roast with roasted potatoes, turnips, parsnips, and carrots.

To make a quick Asian-inspired sauce for chicken, fish, pork, or beef, combine 1 cup apple cider, 1/3 cup hoisin sauce, 2 teaspoons toasted sesame oil, and 1/8 teaspoon freshly ground black pepper in a small saucepan. Heat over medium heat until the liquid simmers.