An alcoholic drink made from the fermented juice of cider apples, cider can be dry, medium or sweet, still or sparkling and is often called ‘scrumpy’. In the UK, the southwest of England is a main area for cider production. Cider is also drunk in Spain, France, Germany and Austria. There are a growing number of artisanal producers making high quality, traditional cider.
Cider in bottles tends to be of higher quality than that sold in cans, and is more suitable for cooking.
Cider is not made for long-term keeping. Follow ‘best by’ dates and store in a cool, dark place.
Cider can be used in cooking and is particularly good with pork, sausages, and poultry. It can also be used as a base for sauces and in soups.
Article by Susan Low
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