Fall Harvest is winding down, so it’s time to get creative! There are so many ways to get (& preserve) your daily dose of wellness using Hany’s Harvest Fire Ciders & Oxymels…
We had a ton of ground cherries in our garden, so adapted a recipe for Groundcherry Chutney from RuralSprout.com using our Maple Honey Fire Cider OR Sweet Fire Oxymel Syrup. They both are phenomenal, while substantially cutting down ingredients, prep time, and refined sugar. You can substitute pretty much any seasonal pit or stone fruit as well.
Try it, or use it as inspiration to play around with other recipes for an extra dose of goodness:
- 4 cups ground cherries, husks removed and rinsed clean
- 3/4 cup Hany’s Harvest Maple Honey Fire Cider
- 1/2 cup Hany’s Harvest Sweet Fire Oxymel + 1/4 cup plain ACV
- Optional: 1/4 cup packed brown sugar, depending on desired sweetness level. This is cut down from 3/4 cup in original recipe. (Alternately, eliminate brown sugar and use 3/4 cup Sweet Fire above)
- 1/2 cup raisins (optional - we didn’t use them)
- 2 tsp mustard seed - 1/2 tsp ground ginger (you can skip this since there’s ample ginger in the Fire Cider & Sweet Fire Oxymel, but we kept it for an extra pungent profile)
- 1/4 tsp salt
In a large saucepan, add all ingredients except the Fire Cider or Oxymel plus a bit of water and bring the mixture to a boil over high heat. Reduce the heat to medium and simmer, stirring occasionally as the mixture reduces. As the chutney gets thicker, stir continuously, so it doesn’t scorch, adding the Fire Cider/Oxymel gradually as needed for moisture. The chutney is done when it mounds on a spoon and is no longer watery. It takes between 30 and 40 minutes to thicken. Refrigerate the finished chutney if you want to enjoy it right away.
Original recipe: https://www.ruralsprout.com/