FAQs and Murray Cider Recipes

Apples ready to press.

Q. What is the difference between apple cider and apple juice?
A. At Murray Cider Company, Apple Cider is a clear, filtered, pasteurized product made entirely from whole, tree ripened, Virginia Grown Apples. Our Apple Juice is an unfiltered version of the cider, made from the same whole tree ripened Virginia Grown Apples.

Q. Where do you get your apples that are to be pressed?
A. All of our apples that we use to make our Virginia's Finest line of juices come from about 20-30 growers throughout the state. to see a map of Virginia to see if we get apples from your county.

Murray's Cider on the bottling line.

Q. What happened to Raw Cider?
A. The Food and Drug Administration strictly regulates the sale of unpasteurized raw cider. While some of us still choose to drink it "at our own risk" we respect the law and do not sell the raw cider for personal consumption. Raw cider is available for those customers wanting to use it as an ingredient for Apple Butter or Apple Wine, etc.

Q. Aren't all juices out there 100% Juice?
A. Absolutely NOT. Almost all juices on the shelves of your local grocery store are now made using water and a fruit syrup imported from foreign countries such as China, Chili, Argentina, and New Zealand. Although many of these products claim to be 100% Juice on the label, their ingredients tell you what they are actually made of. They leave it up to the consumer to figure out if they are telling the truth or not.

Q. What is the best way to serve cider?
A. This is a matter of personal preference. All of our products are great ice cold or piping hot. We recommend letting Mother Nature decide...If it's hot outside, drink it chilled. If it's cold outside, warm it up.

More fresh apples ready to press.

Q. How did a hailstorm create Murray Cider Company, Inc.?
A. As apples are growing on the tree throughout the summer and fall, they are very susceptible to minor blemishes. These blemishes are mainly caused by weather conditions. Even though the apples are perfectly fine to eat, they are not the prettiest in the bunch and are hard to sell as eating apples. When a hailstorm swept over our orchards, Granddad thought the crop was unprofitable and used an old, hand cranked press and tried to make the best of unfortunate situation. We loved the juice and so did our customers......

Murray Family Recipes

Hot Spiced Murray's Cider

1 gallon Murray's Apple Cider
4 teaspoons (about 2 sticks) cinnamon bark
1/2 teaspoon nutmeg
1/2 cup brown sugar
1- 6 oz. Can frozen orange juice, undiluted
1/2 cup lemon juice

In a stainless steel pan or crock pot, simmer cider with cinnamon bark, nutmeg and brown sugar. Remove Cinnamon bark. Add orange juice and lemon juice. Reheat and serve piping hot.

Serves 25. Enjoy this throughout the cold fall and winter months.

Murray's Cider Punch

2 cups sugar
4 cups water
1 gallon Murray's Apple Cider or Cherry Cider
1 (48 ounces) can pineapple juice
1 (6 ounces) can frozen lemonade concentrate (undiluted)
1 (12 ounces) can frozen o.j. concentrate (undiluted)
1 large bottle ginger ale

Combine sugar and water in saucepan, boil 5 minutes. Cool. Mix sugar syrup with fruit juices. Pour over ice* and add ginger ale just before serving. Makes about 40 Servings.

*best if ice is frozen in advance by freezing a mix of juices so as not to dilute punch.