In most savory recipes, you can swap apple juice out for apple cider vinegar, which is basically apple juice fermented with yeast into a concentrated, apple-y pungent condiment.

When swapping apple cider vinegar into a recipe, it's best to make adjustments based on how much juice the recipe calls for or dilute the vinegar so it doesn't overpower your dish.

If a vinaigrette needs two tablespoons of juice, halve

the amount and add one tablespoon of the vinegar. For a marinade requiring a half cup of juice, dilute the vinegar in water.

To dilute apple cider vinegar, add a cup of water to every tablespoon of vinegar and

whisk the mix with a teaspoon of sugar or honey to mimic some of the sweetness of apple juice.

Although the same rules can apply to baking, recipes aiming for a fresh apple taste won't be the same with this swap, so it’s best to use another fruit juice or applesauce instead.