Immunity Boosting Homemade Fire Cider

Recipe

Ingredients

  • 1 (32oz) bottle raw apple cider vinegar
  • Approx. 3-4 inches whole horseradish root
  • Approx. 4-5 inches whole ginger root
  • 1 large onion
  • 1 large orange
  • 1 lemon
  • 1 bulb garlic
  • 3-4 serrano chilies or habanero peppers
  • 2 tablespoons turmeric
  • 1 tablespoon cinnamon
  • 1 ½ teaspoon cayenne pepper
  • 1 ½ teaspoon black pepper
  • 1 teaspoon cloves
  • Raw local honey to taste

Directions

  1. Remove the stem and outer skin of one whole onion and roughly chop. Chop unpeeled orange and lemon, garlic bulbs, and peppers, and add to a large, clean glass jar. Grate horseradish and ginger root, and add to the jar along with spices. Pour raw apple cider vinegar over ingredients. Use a long wooden spoon to stir ingredients together.

  2. Place a piece of parchment paper over the lid of the jar or bottle and screw the lid tightly in place. Let your fire cider mixture steep in a cool, undisturbed place for four weeks, shaking once daily.

  3. After four weeks, pour the contents of the jar into a cheesecloth or muslin-lined colander over a medium to large saucepan. Let cider drain into the saucepan for 20-30 minutes. Gather corners of the cloth and squeeze until no more liquid is released. Set colander and whole ingredients aside.

  4. Add raw, local honey to the cider to taste. Pour into a wine bottle, sealable glass bottle, or canning jar. Make sure to label the bottling date; fire cider should last, unrefrigerated (but not exposed to heat or direct sunlight), for up to one year.

Supplies

  • Large glass jar or wide-mouth bottle with a sealable lid
  • Parchment paper
  • Knife
  • Cutting board
  • Cheesecloth or muslin
  • Colander
  • Saucepan
  • Wooden spoon
Recipe By: Melanie Davis