apple cider or chicken broth
Apple cider is a source of carbohydrates and natural sugars, with small amounts of vitamin C and potassium. It contains trace amounts of beneficial polyphenols from the apple skin and flesh.
About
Apple cider is an unfiltered, unpasteurized or pasteurized beverage made from the pressed juice of apples, typically from cider apple cultivars bred specifically for juice production rather than fresh eating. The juice retains the pulp and sediment characteristic of traditional cider-making, resulting in a cloudy appearance and a more complex, often tart flavor profile than clear apple juice. Fresh apple cider is seasonal, produced during autumn harvest, though commercial versions are available year-round. The flavor varies by apple variety and terroir, ranging from sweet to tannic and acidic, with subtle notes of the specific apples used.
Culinary Uses
Apple cider is used as both a beverage and a cooking ingredient across North American and European cuisines. In the kitchen, it functions as a liquid acid in braises, sauces, and glazes for poultry and pork, contributing depth and subtle sweetness. It is reduced into gastrique or combined with vinegars in dressings and marinades. Spiced or mulled cider serves as a seasonal warm beverage, while hard cider (fermented cider) is used in cooking for meat dishes and desserts. The acidity and fruity notes complement game, rich meats, and root vegetables particularly well.