This sweet-tart beverage is available at its freshest during the fall harvest season, when orchards press their apples and farmstands and farmers’ markets start selling jugs of cider. Orchard-fresh apple cider is only available in select geographic areas and during the apple-harvest season, but pasteurized apple cider is available year-round.
There is no clear distinction between the definitions of apple juice and apple cider; in fact, some U.S. companies sell the same product under both labels. However, apple juice is usually filtered, pasteurized, and vacuum sealed to give a longer-lasting, clearer-looking product. It often has water and other ingredients added. Apple cider is frequently unfiltered, leaving the pulp and sediment from the pressing in the liquid. Cider, unlike juice, can be unpasteurized, giving it a shorter shelf life than juice. The unpasteurized form is usually sold at orchards or farmers’ markets and is not recommended by the FDA, especially for children and seniors.
Apple cider ferments about 2 weeks after production; before fermentation it is also called “sweet cider,” and after fermentation it is called “hard cider.” Non-alcoholic cider can be served hot or cold. Sparkling apple cider is typically made from apple juice.
In most recipes, apple cider and apple juice can be used interchangeably.