[Sca-cooks] cider sauce

[jenne at fiedlerfamily.net]

> This might be a stupid question but I'll crawl out from under the Rock anyway.  Is this 'cider' as in the fermented product or as in apple juice?
> /Angus

Actually, if you live in the U.S., the answer is probably 'neither'.
In the U.S., 'apple juice' is a clarified, heavily processed clear extract
from apples.
Cider (sometimes called 'fresh cider' or 'sweet cider') is pressed from
apples but minimally processed-- sometimes it is pasteurized, sometimes
you can get it unpasteurized.
Hard cider would be the fermented stuff.

I believe Brighid's recipe calls for the fresh, pressed, non-fermented
cider.

-- Jadwiga Zajaczkowa   jenne at fiedlerfamily.net
"The world breaks every one and afterward many are strong at the broken
places. But those that will not break it kills. It kills the very good and
the very gentle and the very brave impartially. If you are none of these
you can be sure it will kill you too but there will be no special hurry."
-- E. Hemingway, A Farewell to Arms