Ingredient Spotlight: Apple Cider
We’ve been guzzling apple cider by the gallon since it started appearing in markets a few weeks ago. Now that our by-the-glass consumption has slowed down somewhat, we’re starting to think about other ways we can use fresh cider in our cooking. Any ideas?
In baking, we can substitute apple cider for some or all of the liquid, and then reduce the amount of sugar to balance the sweetness of the cider, if necessary. Cider will add a subtle tart flavor to quickbreads, scones, and even cookies. And homemade cider donuts, of course!
How do you use cider in your cooking?