To honor the anti-trademark sentiment of the Global Fire Cider making event, I’d like to pass on a lovely recipe for fire cider that I’ve adapted from NC herbalist Juliet Blankespoor’s recipe. This recipe is perfect for cold and flu season ~ enjoy!
Hibiscus Horseradish Fire Cider
Adapted recipe from Herbalist, Juliet Blankespoor
Fire cider is basically spicy herbal vinegar, often sweetened with a little honey. It is taken by the dropperfull or spoonful, depending on the cider’s strength and imbiber’s palette. Fire cider helps to clear out the sinuses and wake up the immune and circulatory systems. It can be taken to ward off a cold or other respiratory infection. Those with poor circulation can ingest fire cider tonically. This particular recipe is especially beneficial for high blood pressure and atherosclerosis due to the bioflavonoids in the hibiscus, along with the medicinal attributes of garlic and ginger.
Why is it cheater fire cider? Typically, fire cider is made by placing the ingredients in a glass jar and letting it sit for a moon’s passing or for six weeks. This recipe is a one-day affair. If you have more time, and want to maximize your ingredients and make a stronger cider, you can complete step 1, and let the slurry sit for a month. After a month, you can finish the recipe below, skipping the heating part.
Ingredient list for Hibiscus Horseradish fire cider:
Roughly 8 to 9 – 8oz bottles
64 ounces of apple cider vinegar
10 ounces honey
2 medium onions
2 large cloves of garlic
Fresh Ginger (10″ of a man’s-thumb-width piece)
Horseradish (1.5 cups of coarsely chopped 1″ pieces)
8 dried cayenne peppers (or 2 teaspoons dried cayenne powder)
4 Tablespoons loose hibiscus
Finely chop the garlic, ginger, onions, and horseradish. Place this and the apple cider vinegar into a double boilder and keep the heat on low, with the lid on! Keep the mixture below 120 degrees for three hours, stirring once in a while. Again, careful with the fumes!
Peel your oranges. Mash the oranges with a masher.
After a couple hours, taste the slurry. If it’s too mild for your fire cider pleasure, this is your chance to add more of the spicy herbs and cook for one more hour. After three hours of total cook time, turn off the heat and add the hibiscus and the juicy orange mixture. Let sit for one hour and check the color – if it’s too light in color add more hibiscus. When the cider is a beautiful red, strain the mixture. You will need to squeeze out or press the slurry, or you will loose a great deal of the medicine. Add the honey and mix well, making sure all the honey is dissolved. Place in clear glass jars, label and refrigerate. Dosage is one teaspoon as needed.
Pictured: hibiscus roselles from my garden