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Hot Spicy Raw Apple Cider
Background info: A fruit made famous in mythology and art throughout human history, apples, which studies show us have been cultivated since ancient Egypt, originally were too bitter to eat and were too bitter to eat and were grown primarily for fermenting into cider. In post-colonial America, cider competed in popularity with beers (which were often made from everything from pumpkins to persimmons, due to a unforgiving climate for barley).
During the late 1800’s, apple cider fell out of favor with American drinkers, beginning with the Industrial Revolution’s shift toward urban dwelling and culminating with the Prohibition movement. Today, apple cider in stores is typically pasteurized, which studies have shown can destroy important enzymes and diminish vitamin content.
—Price-Pottenger
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Ingredients
- 1 gallon raw apple cider
- 1/2 tsp whole cloves
- 1 tsp whole cardamon
- 2 cinnamon sticks
- 1 tsp ginger root
- 1 cup water
Directions
Bring water to a boil and simmer spices for 30 minutes to extract flavors. Set aside. Heat gently 1 gallon raw apple juice or cider. Do Not Overheat. Warm only to a comfortable drinking temperature. When heated, add concentrated spice mixture to taste. This is great on a cold night. Incidentally, just the spices, boiled with more water make a great tea with honey. It has even been known to stave off an oncoming cold.
Published in the PPNF Membership Bulletin
Winter 1981 | Volume 5, Number 4
Copyright © 1981 Price-Pottenger Nutrition Foundation, Inc.®
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