The difference is that apple cider is just that, apples smashed and then pressed to extract all their juices. It's a sweet drink. Vinegar has gone through several chemical changes, first you ferment the cider from the apples, just like you are making beer or wine. Then a "mother" is introduced. There is no good way to describe a mother. If you have ever had a batch of vinegar sit around and get a nasty looking snotty mass in it, then you have seen a mother. The mother eats the sugars and converts them to acid. Fresh cider is sweet, then after fermenting it contains alcohol (like beer or wine) and then the mother converts the whole thing to vinegar. Air is what vinegar needs. Beer and wine are sealed to keep out air, but for vinegar to happen you need air, so you usually make it in a wooden barrel or a container larger than you need. The only downfall with making your own vinegar is that you never know the percentage of acid. You can use it for cooking but not preserving. So you can make salad dressing but not pickles, just because you can't be sure that it is strong enough to keep bacteria from growing. If you search the web you will find directions of making vinegar, even buying a mother. I am just now getting into making my own wine etc, so I have only read about the process. Good Luck!! Tami

It was pretty darn good, just the right amount of sweetness. I dont like to cook things that feel like they will give you a cavity after one bite. I also made some extra mixture that was cooked on the stove in a saute pan and it came out good. My wife helped herself! The mixture would go good also on Filo dough sheets I am sure then finishing it off in the oven, but if it were me I would add the cooked mixture. Kinda like a fig baklava.

Hey Melody, I dug out my "cocktails for two" book and the back pages are full of mocktails. Here are some recipes; Tomato Juice Cocktail shake together tomato juice, a good squeeze of lemon juice, a couple dashes of Worcestershire sauce, a few drops of tabasco, a pinch of celery salt, and a shake of pepper. Strain and serve straight up or on the rocks. Garnish with a slice of lemon and a celery stick. Rosy Pippin Stir a wine glas of apple juice with a dash of grenadine and a squeeze of lemon juice. Top off with ginger ale and garnish with an apple slice. Acapulco Gold Shake together six parts pineapple juice, one part grapefruit juice, two parts coconut creme, two parts fresh cream and a scoop of crushed ice. Serve unstrained. Boo Boo's Special Shake together equal quantities of orange juice and pineapple juice, a squeeze of lemon juice, a dash of Angostura bitters, a dash of grenadine and a scoop of crushed ice. Serve unstrained, garnished with fruit. Cardinal Punch Over ice cubes pour four parts cranberry juice, two parts orange juice, one part lemon juice and ginger ale to top it off. Garnish with fruit. Hope this is of some help to you. Have fun at your party! NancyLouise

Glad you found it. I saw some similar recipes that said to serve it cold or put an ice mold in or something and was wondering if it could just be served warm. Sounds extremely sweet but does sound interesting. I used to drink some of the Jell-O "juice" when making Jell-O and it was tasty so I'm sure this would be great on a cold night. Should be easy to modify for different flavors too. I used a small 3-ring binder for recipes for a long time too. Worked well. Some pages were handwritten, some typed, some were clippings taped onto a blank sheet and it had hand made section dividers. Still works well and being the smaller size it used 1/2 sheets of paper and was not clumsy at all. I need to transfer the best recipes into the computer someday. Then back it up. It'll happen.... someday.... maybe.