81.   Combine cider, cinnamon, cloves and allspice in large pot and bring almost to a boil over low heat.

82.   Combine coriander seeds, cumin seeds and fennel seeds in a small frying pan and dry-roast over low heat until they darken a few shades.

83.   Combine syrup and butter, cook over low heat until butter is melted.

84.   Combine the jelly and framboise or kirsch in a small saucepan and melt over low heat.

85.   Combine the sugar and water in a heavy small saucepan over low heat.

86.   Combine the sugar and water in a small saucepan and place over low heat.

87.   Combine the vinegar and shallots in a nonreactive saucepan over low heat.

88.   Continue to cook over low heat until the onions are tender.

89.   Cook a few more minutes over low heat, stirring often, to meld the flavors.

90.   Cook and stir over low heat until chocolate is melted.