Dry apple cider

Dry apple cider is a fermented alcoholic beverage made from the juice of fresh apples. Unlike sweet cider, dry cider contains less residual sugar, which gives it a more acidic and refreshing taste, ideal for cooking and pairing with savory dishes.

Its origin dates back to the temperate regions of Europe, especially in countries such as England, France, and Spain, where the tradition of producing cider has been maintained for centuries. Today, dry apple cider is also produced in various regions of Latin America, adapting to local tastes.

In cooking, dry cider is valued for its ability to provide an acidic and fruity touch, balancing flavors in sauces, stews, marinades, and desserts. Furthermore, its moderate alcohol content helps to intensify the aromas of other ingredients.

Properties: It is a natural source of antioxidants and vitamins from the apple. It contains less sugar than sweet varieties, making it a lighter option for cooking.

Synonyms in Spanish from Latin America: sidra seca de manzana, vino de manzana seco, aguardiente de manzana seco (although the latter is less common and may refer to products with a higher alcohol content).