Ingredient
Apple cider
Unfiltered, unsweetened pressed apple juice — the American sense, not the alcoholic British one. Cloudy with pulp, more tannic and less sweet than clear juice, which is what lets it reduce into a glaze without turning to syrup.
- Sourcing
- Chilled, seasonally, in American shops; elsewhere cloudy pressed apple juice is the same product under another name. Not to be confused with cider vinegar or with hard cider.
- Varieties
- Fresh-pressed, Pasteurised, Spiced
- Quality cues
- Opaque brown-gold with sediment that settles out and shakes back in. Clear and pale means it has been filtered and sweetened.
- Substitutions
- Cloudy apple juice, Clear apple juice, with a squeeze of lemon
- Storage
- Refrigerate. It is unpasteurised in some markets and will begin to ferment within a week or two, which is not a fault but is a surprise.
- Shelf life
- 1-2 weeks refrigerated