Learn the Difference Between Apple Cider and Apple Juice

Apple cider is a drink made from pressed, fresh apples with minimal processing. It is an unfiltered version of apple juice, retaining much of its brown color and sediment from the apples. This popular fall beverage is raw and unsweetened. Sometimes cider goes through pasteurization to remove any harmful bacteria but organic apple cider is usually unpasteurized. Apple cider will begin to ferment into a slightly boozy, fizzy hard cider or apple cider vinegar if it is unrefrigerated for too long.

Outside of the US, “cider” typically refers to hard cider, which is the alcoholic version of hard cider. Even the early US settlers used apples to make alcoholic cider. However, companies were forced to create a non-alcoholic beverage after the implementation of Prohibition, which is where apple juice came from. Today, you can find hard apple cider commercially on grocery store shelves (or you can make it yourself at home) or at farmer’s markets, typically prepared with cider doughnuts.

Apple juice is the filtered, sweetened version of apple cider (though it can come without added sugars). It is clear and golden in color, with a lightly sweet taste. In addition to adding sweetener, apple juice goes through extra processing, which usually includes adding preservatives to keep it shelf-stable.

Apple cider and apple juice are two flavorful beverages that are made from pressed apples. Despite the numerous differences between juice and cider, there is no standard when it comes to labeling them. Certain states (like Massachusetts) have regulations about what can and cannot be classified as cider, but the USDA does not make a distinction. However, there are a few differences between these two apple drinks.

• Color: Apple cider is brownish and more opaque than apple juice, which has a diluted, lighter color once it undergoes the filtration process.
• Taste: Apple cider is tangier and has more of a rich apple flavor than apple juice, which is lighter and sweeter. However, in many recipes, you can swap apple juice for apple cider and vice versa.
• Temperature: Many cider fans have their own preference between hot apple cider and chilled apple cider, though either is an acceptable choice. Apple juice, on the other hand, is rarely served warm or hot.
• Processing: Apple juice is filtered to remove the pulp and usually blended with sugar, water, or other additives such as preservatives to extend its shelf life. Apple cider is just the liquid form of whole apples left unsweetened.
• Shelf life: Unopened and unrefrigerated apple juice can keep for an extended period of time, up to almost two years, while opened juice can keep anywhere between ten and twenty-one days (depending on the quality). Apple cider, on the other hand, should be consumed within seven to ten days.

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