Cookbook:Apple Cider
| Apple Cider | |
|---|---|
| Category | Beverages |
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Ingredients
Apple cider, not to be confused with hard cider or 'apple juice', is a nonalcoholic beverage made from apples.
Characteristics
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Apple cider is the fresh juice pressed from apples. Unlike "apple juice", apple cider is cloudy and contains sediment, and it is rarely pasteurized or sweetened.[1][2]
The flavor profile of a cider will largely depend on the variety of apple (single or a mixture) used to make it.[1]
Selection and storage
editApple cider usually needs to be refrigerated, where it will keep for around a week.[1]
Use
editAs a seasonal product, apple cider is typically consumed as a fall beverage, often hot and mulled with spices.[1] It is also often used in both savory and sweet dishes to lend an apple flavor in addition to sugar and moisture. Additionally, the cider can be boiled down and concentrated to make apple cider syrup.[3]
Recipes
editReferences
edit- ↑ a b c d "What Is Apple Cider?". The Spruce Eats. Retrieved 2023-12-07.
- ↑ Davidson, Alan (2014-01-01). Jaine, Tom (ed.). The Oxford Companion to Food. Oxford University Press. doi:10.1093/acref/9780199677337.001.0001. ISBN 978-0-19-967733-7.
- ↑ Chesman, Andrea (2015-09-19). The Backyard Homestead Book of Kitchen Know-How: Field-to-Table Cooking Skills. Storey Publishing, LLC. ISBN 978-1-61212-205-2.