Cookbook:Apple Cider
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| Apple Cider | |
|---|---|
| Category | Beverages |
Cookbook | Recipes | Ingredients
Apple cider, not to be confused with hard cider or 'apple juice', is a nonalcoholic beverage made from apples.
Characteristics[edit | edit source]
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[edit | edit source]
Apple cider usually needs to be refrigerated, where it will keep for around a week.[1]
Use[edit | edit source]
As 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.
Recipes[edit | edit source]
References[edit | edit source]
- ↑ 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.