Apple cider

Cider in the United States is usually understood to mean cloudy, unfermented, unpreserved apple juice. If the juice is processed or clarified, it is then called apple juice. Apple juice is filtered juice that’s been heated to 190 °F during processing. Apple juice is typically clear while apple cider may appear cloudy and opaque. Apple juice has a smooth texture because it’s usually strained to eliminate pulp and sediment found in more traditional apple cider.

Apple cider still has some pulp, as well as more vitamins and minerals. It may or may not be pasteurized, which is the process of heating the liquid to a certain temperature to kill bacteria.

Apple cider is a perishable and it's a tradition to serve apple cider in the fall season, especially around holidays like Halloween and Thanksgiving.

Cider in the U.S. is different from cider in other countries. While it typically refers to fresh-squeezed, unfiltered apple juice in the states, “cider” in other parts of the world refers to an alcoholic beverage that most Americans know as “hard cider”.

Apple cider’s color is more opaque than apple juice and has a shorter shelf life of about 7 to 10 days refrigerated. If some apple cider is left unrefrigerated (particularly one that is unpasteurized), fermentation will begin, and it will eventually turn into "hard" cider.

Apple cider contains polyphenols, which are compounds in plants that act as antioxidants. They can help the body to fight against free radicals and cell damage, lowering the risk of certain types of cancer, diabetes, and heart disease. Polyphenols also help to ease inflammation in the body.
Apple cider