In a shallow bowl, mix caster sugar and ground ginger; set aside.
Bring cider to a boil in a small saucepan; cook over high heat until reduced by half, about 12 minutes. Cool.
Whisk together dry ingredients (except ginger-sugar mix). In a separate bowl, whisk cooled cider, melted butter, eggs, and apples. Stir into dry ingredients until moistened; the dough will be sticky and hard to work with.
Cover and refrigerate for one hour, or until dough is firm enough to shape. Divide in half. On a floured surface, press each portion until it is about ½ inch thick; cut out donut shapes using a floured 3-in. donut cutter.
In a deep stockpot, heat 4 cups of oil to 325°. Fry donuts, a few at a time, until golden brown, 2-3 minutes per side. Fry donut holes, six to seven at a time, until golden brown and cooked through, about 1 minute on each side. Drain excess oil on paper towels, then toss warm donuts in the sugar/ginger mixture before allowing to cool.
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