Instructions

1. Collect and peel the pears, using a paring knife or vegetable peeler. Core and chop the pears into one-inch cubes, discarding the core.

2. Place a large piece of muslin into a five-gallon plastic bucket. The muslin should cover the bottom and the sides of the bucket. Add the cut up pears to the bucket, on top of the muslin.

3. Press and crush the pears into the muslin using a clean, untreated piece of 2-by-4 lumber. Once the pears are fully crushed, gather the four corners of the muslin around an 18-inch long broom handle or dowel rod. Tie the corners together. Holding the muslin in one hand and the handle in the other, twist the fabric and handle in opposite directions. This will squeeze the last of the juice out of the pears and into the bucket.

4. Pour your pear juice into a large stockpot, and add dark brown sugar to taste. If you like a spiced cider, add flavorings such as whole cloves, whole peppercorns, cinnamon sticks, salt, nutmeg or whole allspice berries to the pear juice. Stir to combine.

5. Bring the mixture to a simmer over medium heat. Cut an orange into thin, horizontal slices and drop the slices into the simmering mixture. The bright acidity of the oranges lends a deeper flavor to your cider.

6. Remove the mixture from the heat and leave it to soak for a minimum of 20 minutes. Strain the orange slices and spices from the finished cider. Serve the cider warm, or divide it into sealed, sterile containers for refrigeration or freezing.