cider substitute?

[epabella]

hello all, i couldn't get my hands on any decent cider and there's this cider and apple butter sauce recipe i want to do and i need a good substitute- any suggestions? thanks.

[todao]

Do you need hard cider or just "cider"?
You can use unfiltered (or lightly filtered), unpasteurized apple juice is just about any recipe calling for apple cider, unless it calls for hard cider.
You can also use processed (filtered, pasteurized) apple juice but the flavor of the finished product will be different than it you use cider.

[epabella]

thanks, hopefully i can get decent apple juice. all they had at the nearby grocery was the cheap and sweet stuff in plastic bottles. i imagine the recipe calls for a more natural cider.

[greygarious]

I would use frozen apple juice concentrate, and dilute it less than the label directions say, to adjust for the fact that apple juice is weaker than cider. I am guessing that you want to make Cook's Country's cider-braised pork chops?

[epabella]

"I am guessing that you want to make Cook's Country's cider-braised pork chops?"

close but no, i'm ripping-off the sauce from an episode of a recent john burton-race series. the guest chef martin blunos taught the contestants a pheasant dish. i plan to do my version with pork tenderloin.

http://www.itv.com/lifestyle/food/cou...

[Harters]

Bear in mind that it's a British programme and, over here, cider is always alcoholic. Non-alcoholic cider is, erm, apple juice.

[epabella]

"over here, cider is always alcoholic"

that means i have to go all the way to the ponzy stores downtown to get a cider worthy of the recipe - or maybe blag some from the 'council' *kidding*.

[Harters]

Nope - just use a good apple juice. It won't be quite the same but it will be OK

[todao]

I like the concentrate idea. Allows for better control over the intensity of flavor. Nice move there greygarious.