Fire Cider: So simple yet so good

'Tis the season for cozy sweaters and evenings by the fire with warm cups of cider in hand. Unfortunately with the change of weather often comes sniffly noses, scratchy throats and pesky coughs. That's why there's Fire Cider, a tasty all natural and organic tonic perfectly suited for flu and cold season. With ingredients like ginger, garlic, lemon, horseradish and onion, it is certain to amplify the immune system and help ward off nasty bugs.

The following recipe is based on the original folk concoction created by Rosemary Gladstar. It can be modified however you wish, add or substitute to make it more spicy or sweet.

Fire Cider makes a great daily tonic (1 Tbsp) or can help you reboot (1 oz) when you feel a cold coming on. Because it’s so darn delicious, Fire Cider is also a great addition to salad or steamed rice. Don’t be afraid to experiment and ENJOY!

Organic Ingredients:
  • ½ c. fresh grated ginger root
  • ½ c. fresh grated horseradish root
  • ¼-½ c. fresh grated turmeric*
  • 1 bulb garlic, chopped
  • 1 medium organic onion, chopped
  • 2 jalapeno peppers*, chopped (do not de-seed for a spicier cider)
  • 1 habanero pepper*, chopped
  • 1 sliced lemon (including rind)
  • Several sprigs of fresh rosemary*
  • ¼ tsp organic cayenne powder
  • ¼ cup rosehips*
  • ¼ cup calendula*
  • Apple Cider Vinegar
  • Raw local honey to taste
  • 1 quart mason jar (or two 16 oz jars)

*These ingredients were added to provide an extra dose of vitamin c, minerals and antioxidants.

  • Grate and chop all herbs and spices and then add them to a 1 quart mason jar.
  • Cover herbs with Apple Cider Vinegar, about 2 inches above the herbs. Be sure the herbs are entirely covered in vinegar before putting on the lid.
  • Place parchment paper between the mouth of the jar and metal lid. This will prevent the vinegar from corroding the lid.
  • Place the mason jar in a cool dark place and shake daily.
  • After four weeks, strain the pulp with a cheese cloth and transfer the vinegar into a clean jar.
  • Add honey to taste! (1/4-1/2 cup is recommended)
  • The strained pulp can be refrigerated or frozen. It can be eaten by the spoonful or makes for a nice addition to stir-fries.
  • For families with littles, you may want to leave out the habanero peppers and add extra honey to taste. 

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