There is nothing more satisfying than freshly pressed apple cider on a cool fall day. Growing up in New England cider was a staple in our fall diet. A trip to the orchard for a huge bag of "drop" apples for sauce or pie always included picking up freshly pressed cider. All of the goodness of a fresh apple is packed into this delicious juice.

The best cider is "raw" or not pasteurized. Before you panic, realize that the as long as the apples and cider are handled properly, it is perfectly safe to drink and has many more health benefits than apple "juice" sold in the supermarket. Oregon permits the sale of raw cider "at your own risk" of which I am grateful.

Purchasing cider from a reputable orchard is the best way to ensure safety.
The local Grants Pass Grower's Market has delicious, raw cider from Green Ridge Farm.

The FDA warns against giving raw cider to babies and small children, however if your child is being raised with raw foods, it is your choice.

You can always pasteurize raw cider at home by bringing the cider to a boil for at least a minute or two. Cool and refrigerate.

Below is a recipe for mulled cider that is a delicious way to wind down a chilly fall day.