Pattie sent me a recipe using quince, apples or oranges brewed with ginger to help with colds this January. Here is a recipe taken from “Memories of Phillippine Kitchens” by Amy Beso & Romy Dorotan.
1 pound fresh ginger, cut into large chunks
2 oranges, peeled and sliced
2 quince or apples, peeled, cored and sliced
Honey per taste
Place the ginger and orange and apple slices in a large saucepan. Add 10 cups of water, bring to a boil, then reduce the heat and simmer for 10 minutes or until the brew has developed a nice flavor. Strain thorugh a very fine sieve into a large teapot. Serve with honey.
And here is their commentary
“At Cendrillon* we serve salabat to customers who request it and offer it to poelpe who come in suffering from sore throuats or colds. It is a soothing and healing brew that can compete with Mom’s chicken soup anytime.
The most straightforward way to make the salabat is to biol piece o finger until you get a beverage that has some bit to it. Romy adds a couple of other ingredients to the brew to soften the ginger’s edge: oranges, apples or better yet, during the fall, quince. The aroma of brewing ginger and quince will fill your kitchen and home and lighten your heart. This is also the best time to bring out that special honey that you have been keeping in your cupboard to serve alongside.”
*Cendrillon is their aclaimed restaurant in Manhattan’s Soho district.