On Fri, 19 May 2017 13:36:33 -0700 (PDT), dsi1 >
wrote:

>On Friday, May 19, 2017 at 5:43:16 AM UTC-10, TimW wrote:
>> On 19/05/17 16:40, Taxed and Spent wrote:
>> > On 5/19/2017 8:25 AM, TimW wrote:
>> >> In an american recipe - '2 cups apple cider'. What is Apple Cider in the
>> >> US? I know what it is here but I had an idea I had heard it was just
>> >> juice in american English.
>> >>
>> >> I am looking here
>> >> https://cooking.nytimes.com/recipes/... nlid=79673287
>> >>
>> >>
>> >> TW
>> >>
>> >
>> > you need to log in to read that page, so you are on your own.
>>
>> I remember now why I avoid this group.
>
>Good luck in getting a straight answer from these mugs. You have a very good question. My guess is that you should use apple juice in the slaw. It's the fault of the writer for not being aware that apple cider refers to two different liquids and not specifying which is the correct one. The idea of using apple juice that's reduced, however, is an interesting one.

Not that I'd have been 100% sure of the answer, but I really had to
log in on that site and I don't have or want an account there. Others
the same, no doubt.