It tastes better with HONEY

Ingredients

• 1 piece Lime (organic, washed and quartered)
• 3 pieces Lemon (organic, washed and sliced)
• 3 pieces Orange (navel oranges, organic, sliced)
• 1 piece Blood Orange (organic, sliced)
• 3 pieces Red Onion (peeled and sliced into rings)
• 16 cloves Garlic (peeled and lightly crushed)
• 9 pieces Jalapeño (stems removed, sliced (keep seeds for extra heat))
• 1 piece Horseradish Root (about 6 inches long, peeled and grated)
• 1 piece Ginger Root (about 6 inches, peeled and grated)
• 4 pieces Red Radish (washed, trimmed and sliced thin)
• 2 pieces Turmeric (fresh, about 2 inches each, peeled and grated)
• 2 pieces Pomegranate (seeds removed)
• 1 cup Cranberries (fresh or frozen, rinsed)
• 4 sprigs Rosemary (fresh, stems removed)
• 1 gallon Apple Cider Vinegar with Mother (raw, unfiltered, organic)
• ½ cup Honey (optional) (raw, added after steeping for sweetness)

Instructions

1. Wash all produce

   Rinse all fruits, vegetables, and herbs under cold running water. Pat dry with a clean towel.

   Time: PT3M

2. Prepare citrus

   Quarter the lime, slice the lemons and oranges (including the blood orange) into thin rounds.

   Time: PT4M

3. Slice onions

   Peel the red onions and cut them into ¼‑inch rings.

   Time: PT3M

4. Crush garlic

   Peel 16 garlic cloves and give each a light crush with the flat side of the knife.

   Time: PT3M

5. Slice jalapeños

   Trim the stems off the jalapeños, slice them lengthwise, and keep seeds if you like extra heat.

   Time: PT2M

6. Grate horseradish and ginger

   Peel the 6‑inch horseradish root and ginger piece, then grate each using the fine side of the grater.

   Time: PT4M

7. Prep radishes, turmeric, and pomegranate

   Thinly slice the radishes, grate the turmeric, and remove the seeds from the pomegranates.

   Time: PT4M

8. Add rosemary

   Strip the rosemary leaves from the stems and set aside.

   Time: PT1M

9. Combine ingredients in jar

   Layer all prepared ingredients into the large glass jar, starting with the citrus, then onions, garlic, jalapeños, grated roots, radishes, turmeric, pomegranate, cranberries, and rosemary.

   Time: PT2M

10. Add apple cider vinegar

    Pour the raw apple cider vinegar with the mother over the packed ingredients until everything is fully submerged. Leave about ½‑inch headspace.

    Time: PT2M

11. Seal and shake

    Close the jar tightly with its airtight lid and give it a good shake to distribute the flavors.

    Time: PT1M

12. Steep

    Store the sealed jar in a cool, dark place (like a pantry) for 4‑6 weeks, shaking it daily.

    Time: PT0M

13. Strain the fire cider

    After the steeping period, place a cheesecloth or fine mesh sieve over a clean bowl and pour the mixture through, pressing gently to extract liquid.

    Time: PT5M

14. Add honey (optional)

    Stir in up to ½ cup raw honey while the liquid is still at room temperature, adjusting to taste.

    Time: PT2M

15. Bottle and label

    Transfer the finished fire cider into clean swing‑top bottles or mason jars, label with date, and store in the refrigerator.

    Time: PT1M

Nutrition Facts

Calories

15

Protein

0 g

Carbohydrates

2 g

Fat

0 g

Fiber

0 g