Cheryl’s Cider Soak

Name: Cheryl’s Cider Soak
Yield: Makes about 2¾ cups
Cuisine: American
Ingredients: 1½ cups apple cider or juice; 1½ cups apple cider or juice; ¾ cup cider vinegar; ½ medium onion, minced; 3 tablespoons vegetable oil (optional); 1½ tablespoons Worcestershire sauce; 1 teaspoon ground cinnamon; 1 teaspoon dried thyme

Preparation info

Makes about
2¾
cups

Difficulty
Easy

Appears in

Smoke & Spice

By Cheryl Alters Jamison and Bill Jamison

Published 2014

About

Here’s a fruity favorite of ours for pork, duck, and game birds. We skip the oil when we use the soak for ribs or other fatty cuts of pork.

Ingredients

1½ cups apple cider or juice
¾ cup cider vinegar
½<

Americas
United States
Garnish
Fish course
Gluten-free
Pescatarian

Method

Combine the ingredients in a food processor or blender. The marinade can be covered and refrigerated for several days.