Family Recipes › Apple Cider Brine

• 4 cups apple cider (or juice)
• 2 tbsp fresh ginger, peeled and chopped
• 1/2 cup salt
• 2 tbsp apple cider vinegar
• 1 lime
• 1/2 cup plum wine
• approx. 1/4 cup whole star anise, cracked
• approx. 1/4 cup whole allspice, cracked
• 1 tbsp peppercorn mix, cracked

1. In a pan, bring 4 cups apple cider to a full boil
2. Add 2 tbsp of fresh ginger, peeled and chopped
3. To the pan, add 1/2 cup salt and 2 tbsp apple cider vinegar
4. Add juice of 1 lime and 2 wedges of lime
5. Just before mixture comes to a boil, add 1/2 cup plum wine
6. Use a mortar & pestle to break the outside of star anise, allspice and peppercorns and add to mixture
7. Cook brine at a rolling boil for 1-2 minutes
8. Remove from heat and transfer to another bowl to cool down
9. To cool down brine quickly, spoon in ice cubes.  When the ice stops melting, brine is at room temperature
10. When brine is at room temperature, put meat in a freezer bag* and submerge meat completely in brine, squeeze out air and seal the bag
11. Rotate bag occasionally over about 4 hours to distribute brine

Can keep in the refrigerator for a couple of days; strain before using
*If meat is too large for a freezer bag, can use a cooler.  Be sure meat is completely submerged