Fire Cider Recipe

A glass jar filled with colorful chopped fruits, vegetables, and herbs is being topped with a light orange liquid poured from a bottle. The ingredients are layered in a visually appealing way.

This fiery, flavor-packed Fire Cider blends horseradish, ginger, turmeric, hot peppers, citrus, and herbs steeped in apple cider vinegar for a zesty, immune-boosting elixir.

Course Drinks

Cuisine Mediterranean-Inspired

Keyword cider

Prep Time 15

Resting time 21

Total Time 21 15

Servings servings

Calories 50kcal

Author Maria Koutsogiannis

Ingredients

1 extra-large jar with sealing lid, 64oz or 2L
1 cup sliced fresh horseradish
2-3 small hot peppers, sliced lengthwise into quarters (jalapenos or habaneros, seeds removed if you want to reduce spice level)
1/2 cup cubed fresh ginger
⅓ cup sliced fresh turmeric
3 garlic cloves, sliced or crushed whole
1 red onion, chopped (about 1 cup)
1 handful fresh thyme sprigs
1 handful fresh rosemary
1 handful fresh mint
1 whole pomegranate, pomegranate seeds removed OR cut into sections
1 lemon, cut into half moons
1/2 grapefruit, cut into half moons
1/2 orange, cut into half moons
½ - ¾ cup fresh or frozen cranberries
1/2 pomegranate, seeds removed (or ½ cup pomegranate arils)
1 litre / 33oz apple cider vinegar (will likely need about ½ to ¾ of the bottle)
Honey to sweeten after straining

Instructions

In the large glass jar, add horseradish, hot peppers, ginger, turmeric, garlic and onion and then press down using a muddler or end of a rolling pin a few times.
Add fresh herbs and press down again, then citrus fruits and cranberries and press down once more. Top with the pomegranate seeds and press for the final time, and then slowly fill the jar with apple cider vinegar ensuring everything is submerged. Seal the lid and rotate the jar upside down to allow the vinegar to seep between the layers. You may need to add more vinegar at this point.
Seal with the lid and set the jar in a cool dark place for 3-4 weeks. Gently rotate the jar upside down every few days until the 3-4 week mark.
After 3-4 weeks, strain the liquid in the jar from the solids (you can use gloves to squeeze the liquid out of the softer ingredients) Transfer the ‘fire cider’ liquid into a clean jar and sweeten with honey to balance the flavour. Store in the fridge for up to a couple of months.
Usage: Take 1-2 tablespoons at a time.

Notes

You can use one whole orange or whole grapefruit instead of half of each.
If you don’t have a jar that is large enough, you can split the ingredients into two smaller jars. Old pickle jars work well!
If you can't find fresh pomegranate, you can sometimes find frozen pomegranate arils at the grocery store
Optional: During step 4, you can use a blender to blend some of the ingredients into the liquid (horseradish, ginger, turmeric, peppers, citrus fruits, garlic, onion), and then strain through a fine mesh sieve before storing in a jar. Note that this will make the fire cider a lot more potent and it’s not for the faint of heart.

Nutrition