Buzz
Before pumpkin spice dominated the seasonal market, autumn was synonymous with fresh apples. Their crisp, juicy nature makes them perfect for pressing into liquid form. But how exactly do apple juice and apple cider differ?
While both are apple-based beverages, apple cider is the raw, unfiltered version, retaining its pulp and sediment. To produce cider, apples are mashed into a thick consistency, wrapped in cloth, and pressed by a machine to extract the juice, which is then stored in cold tanks before reaching stores.
Apple juice undergoes additional processing: solids are removed, and the liquid is pasteurized to extend its shelf life. It tends to be sweeter, sometimes with added sugar, and may have a milder taste compared to cider. Its color is often lighter due to the absence of sediment, which gives cider its cloudy look.
State regulations permit minor variations in labeling apple cider and apple juice. Some ciders may be pasteurized, while others might be nearly identical to juice. For instance, Martinelli’s states in their FAQ that their cider and juice are identical in composition, differing only in labeling: "Both are 100 percent pure juice from U.S. grown fresh apples. The cider label remains for consumers who favor the traditional name."
According to the U.S. Apple Association, a nonprofit representing apple growers, apple juice can be produced from concentrate, often listing water as the primary ingredient. In contrast, cider is minimally processed, made from crushed apples, and typically sold refrigerated due to its potential to ferment. Apple juice, being more stable, is often found in non-refrigerated sections.
Choosing between the two depends on personal taste. However, recipes specifying apple cider should use cider, as processed juice might be overly sweet. You could even experiment with making a pumpkin spice hot apple cider, though we might tease you for it.
