Warming Winter Cherry-Ginseng Wine



    • 3 ounces dried wild cherry bark (available in natural products stores and online)
    • 3 ounces dried ashwagandha root (a plant native to India; available in natural products stores and online)
    • 2 pounds black cherries (fresh or frozen)
    • 1 quart boiling water
    • 3/4 pound sugar (or dehydrated cane juice)
    • 1 teaspoon wine or 1 teaspoon baker’s yeast


    1. Add cherry bark, ashwagandha and cherries to a large pot. Let stand, covered, for 24 hours. Strain and squeeze through cheesecloth or unbleached muslin.
    2. Measure liquid and pour into a kettle. Add 3/4 pound of sugar for each quart of liquid. Heat mixture to 103 degrees.
    3. Pour liquid into a glass jar, add wine or yeast. Cover with a clean cloth, secured with a rubber band. Let stand in a warm place for about 2 weeks.
    4. Strain through fine linen or cotton cloth into a bottle with a cork. Let stand at least 1 year.

    Dosage: 1 shot glass, 2 to 3 times daily.

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    Amanda McQuade Crawford, host of What a Relief!, is a medical herbalist consultant, improving quality control within the natural products industry. She is the author of two popular books on women’s health, “The Herbal Menopause Book” and “Herbal Remedies for Women” and a contributing author to two recent books on natural medicine: “The New Menopause Book” and the text “Traditional Medicines for Modern Times: Antidiabetic Plants.” She currently explores for urban weeds and grows an organic herb garden in the wilds of Los Angeles.