Here's an explanation of the difference:
Apple Cider vs. Apple Juice
Apple cider is essentially apple juice that has not undergone a filtration process that removes coarse pulp or sediment. Cider may or may not be heat pasteurized. Apple juice has been filtrated, pasteurized, and vacuum sealed to give a longer lasting, clearer looking product. Most juices add additional water and other ingredients to maintain flavor and clarity. Outside the U.S., the term "Apple Cider" typically means "Hard Cider" while "Apple Juice" usually will get you a sweet cider.
Okay, now that we've discussed the main ingredient here is the recipe:
- 1 gallon of cider
- 3 - 5 sticks of cinnamon
- handful of whole cloves
- 2 tbs. butter
- 1/3c. light brown sugar
Leftover cider is great! Let the cider cool to room temperature and then pour through a strainer back into the original container and refrigerate. The butter will congeal on the top but, it reheats in mugs wonderfully.
You can also "starbucks up" your cider with whipped cream and caramel sauce. Yum-O!