Fresh apple cider is sometimes called 'cold pressed' or 'fresh pressed' and is an unfiltered, unsweetened pure apple juice. It is unpasteurized, and recognizable by its murky brown colour. Look for it in the refrigerated area of the organics section in your grocery store.
Prep Time 5minutes
Cook Time 30minutes
Author Danny Bourque
12cupsfresh pressed apple cider
3/4cupraw cane sugar
1small chunkfresh ginger(about 2 teaspoons), peeled and sliced in to no more than 3 pieces.
2stalkslemon grassbruised (or 1 sliced lemon)
17peppercornsno more no less. (yeah right! Seriously, though, I put a large teaspoon of peppercorns in for kick).
The lemon grass will most likely not fit in your pot. Chop 1/2" or so off the nub, and 5 to 6" on the other end. Smash it with the flat of a knife or a cast iron pan and then chop it into 3 to 4" lengths.
I also manhandled the cinnamon and bay leaves. Other cooks use the words "crushed" or "bruised" for this action.
Combine all the ingredients in a saucepan. Place over medium heat, and stir until the sugar has dissolved. Bring to a boil, stirring occasionally.
Once the cider has boiled, reduce the heat to low, and simmer for 30 minutes.