Apple cider

In Britain, cider usually means a fermented alcoholic drink. If you mean the unfermented, cloudy drink called apple cider in North America, look for cloudy apple juice instead.

Warm cider gently with sliced orange, a cinnamon stick and a few cloves for about 10 minutes; don’t let it boil. Heating doesn’t reliably remove the alcohol, so treat it as alcoholic cider.

Cider is a classic match for pork, sausages and mature Cheddar. Use it in a casserole with pork and onions, or serve it alongside a ploughman’s lunch.

Keep opened cider in the fridge and use it within a few days. A tightly closed bottle helps it stay fizzy; unfermented apple cider should also be refrigerated after opening.

No. Cider is a drink; cider vinegar is made by fermenting cider further until it turns sour. In the UK, “cider vinegar” generally means vinegar made from apples.

If it’s alcoholic cider, avoid it: the NHS advises avoiding alcohol during pregnancy. If you mean apple juice, choose a pasteurised one.

Yes. Add it to a pork or sausage casserole with onions and cook until the meat is tender; its apple acidity gives the sauce a sharp, savoury edge.