2 ″ (or so) nob of fresh ginger, scrubbed, but unpeeled, chopped Pour 1 cup of boiling water over it, let it steep 10 minutes Add 1/4 c. raw honey
while water is still
warm Let cool to room temp, and add 1 lemon or lime juiced (I like to add in the grated peel too) 1/4 c. raw
apple cider vinegar Add enough water to make 4 cups.
In the recipe instructions I call for squeezing out the grated
apples of all their juice (or
cider), and that is what is used both in the batter and after the cake is baked as a reduction that gets poured into it
while still
warm.