I love this ingredient. I have used it for the Pork Loin with Boiled Cider Glaze recipe I found on their website. Put pork in roasting pan. In small bowl Combine 2/3 cup Boiled Cider, 2 teaspoons powdered ginger, 1/2 teaspoon salt, 4 Tablespoons canola oil, 4 cloves garlic (minced), 2 teaspoons dry Rosemary (crumbled), 2 Tablespoons lemon juice. Rub this mixture over pork, cover and marinate for 30 minutes. Pour off and RESERVE cider mixture. For safety, I Boiled this reserved marinade for 1 minute on stovetop while pork was cooking at high heat. Add 1/2 cup white wine to pan and place in 500 degree oven. Roast 15 minutes uncovered. Reduce heat to 350 and roast 30 minutes, basting occasionally with reserved cider mixture until pork temperature is 145-150 degrees. Remove from oven and pan and rest 10 min. ( might want to tent meat with foil). Place roasting pan over medium heat. Add 1/2 cup water and scrape up carmelized bits, stirring until it reduces slightly. Add remaining cider marinade to this sauce. Slice pork, drizzle with sauce, ENJOY.

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