Boiling wine with spices is a tradition throughout Europe and the world. This is a variant using apple wine from Frankfurt.
This recipe is for a simple cream sauce to go with any dessert. It's technically not custard, but it's close enough. It takes advantage of the Frankfurt specialty drink apple wine but could be made with any dry white wine. Using apple cider may require some adjustment to the sugar amount.
Sauerbraten is an ancient dish typically associated with Catholic regions of the Rhineland. In the distant past, old wine, i.e., vinegar, was used to preserve meat butchered throughout the week so that it could be sold for Sunday Roast at a reasonable price. Though most modern recipes use beef, pork was once the more common ingredient. This recipe replaces the traditional red wine with Apple Wine, a dry wine made from apples instead of grapes.
This is a modern creation, wrapping a pork tenderloin in sauerkraut and serving with an apple-based sauce.
This is a more modern, post-war rendition of what was a common dish for the working class. Ovens were unavailable to most people, so this would have been prepared on the stove or served at a canteen.