Add the salt pork, meat, broth, powdered sugar, raisins, prunes and cider.

Add the cranberry juice, cider, ginger ale, lemon juice and brown sugar.

Return sausages to pan, add cider and cook for a minute or so, then add apples and cook long enough to heat through.

When the foam subsides, add the remaining wine or cider and serve.

With flour mixture in a bowl, gradually add cider, mixing lightly with large fork until dough forms.

Add squash, cider, and 1 teaspoon salt.

Add the chicken stock and cider, bring to the boil and add the sliced apples.

Add the wine and cider, stir and cook down a little.

Add the chicken stock, wine and cider and bring to a boil.

Add sparkling cider to fill (2 bottles total) and a red apple slice.