Hello ms Condé

Chromatography is probably the answer you are looking for. Most studies so far have been conducted with GC, when monosaccharide detection alone was the goal. For the case of simultaneous mono-/ di-saccharide detection, such as sucrose, or even larger molecules, HPLC would be the optimum solution, equipped with an RI detector. The specific type of detector is a bit troublesome, but relatively cheap and  sensitive to concentration, so peak integration, done through the detector software, or any other, such as Origin, would provide you  quantification as well.

If you would just like to screen the total sugar content in the cider, without the need of determining what kind of sugar present, you could determine the total soluble solids (°brix ) using hand refractometer. It is a very rapid method which gives accurate measurements. 

Intermediate level between HPLC and refractometry is the enzymatic analysis. There are kits to analize fructose, glucose and sacarose by UV spectrophotometry. The method is easier and faster than others with very good accuracy.

At industrial level,  Brix determination is the most commonly used, since it si fast and cheap. I was working in a cider company for several montsh and that was the metod employed, along to density to determine ethanol content.

If you have a few samples only, enzymatic spectrophotometric determination is also recommended.

I'd also recommend the enzymic colorimetric method; you just need to take care with the standards if you do the analyses over a long time. If you just want to compare or follow fermentation, definitely brix and density are the simplest methods, virtually instantaneous (but no specific quantification of Fru, Glc and Sac). Do not forget sorbitol also quantitatively relevant, often more abundant than Sac (there are also enzymic colorimetric methods for it).