Originally Posted by bakechef
That cider cream sauce looks amazing.
By cider does he mean, the juice from pressed apples, or some kind of fermented cider product?
I bet that sauce would be fantastic just poured over pork chops.
I'm pretty sure they mean fermented/alcoholic cider. The US (and Canada, according to Wikipedia, though I have never heard it used that way) seem to be the only places that refer to the non-alcoholic version as cider.
I'm not sure what the difference is between non-alcoholic cider and apple juice.