Dry cider

Fermented apple juice with little or no sugar left, at about 4 % to 7 % alcohol. The acid is mostly malic acid. It is not apple cider vinegar. In a pan sauce it dissolves the browned residue and cuts the fat. Reduce it by about two thirds. This removes most of the alcohol and makes the apple taste and the acid stronger. A sweet cider makes the sauce sweet and browns faster. Use a dry one.