edited repost from the archives.
Now that September is here, I’m beginning to think about all the things I love to make for the fall and winter months. And that reminded me of one of my favorite recipes from The Romance Herbalist archives—Sarah Munro’s Fire Cider. I originally shared this recipe almost six years ago, but since Fire Cider needs to steep for at least four weeks, early September is a wonderful time to make a batch. By the time October arrives and the days are getting shorter and cooler, it will be ready.
Fire Cider is a traditional herbal vinegar made with apple cider vinegar, herbs, roots, citrus, spices, and honey. There are countless variations, but this is the version I’ve made for years. So, while I’m spending these early September days getting ready for fall, I thought it was the perfect time to pull Sarah’s Fire Cider out of the archives.
For those of you new to this series, Sarah Munro, the heroine in ONE DARK WISH, the second book in the Deadly Force series, is a 17th and 18th century historian who inherited a collection of colonial-era herbal and homeopathic remedies from her mother and grandmother. And, in this blog space, Sarah has been sharing her updated recipes with us.
HOW I USE IT: 1 Tablespoon a day during the winter months. If anyone in my family is feeling sick, I give them an extra spoonful. Despite how it sounds, it actually tastes great.
Sarah Munro’s Fire Cider
Ingredients:
- Raw Apple Cider Vinegar with Mother (I prefer Bragg’s)
- 1 piece of horseradish root, 5-7 inches long
- 1 large ginger root
- I large white onion
- 1 large orange
- 1 lemon
- 16 cloves of garlic
- 1-2 springs fresh Rosemary (or 1 teaspoon dried)
- 2-4 habanero peppers
- 1 Tablespoon ground turmeric
- 1-2 cinnamon stick
- 1-2 star anise
- Raw Honey
- 1 half-gallon glass jar or 2 quart jars with tight-fitting lids. (I use Ball canning jars)
Directions:
Sterilize the jars in boiling water and set aside. Scrub both the horseradish root and ginger roots. Grate both roots and put in a small bowl. Set aside. Peel and roughly chop the onion. Set aside. Wash the orange and lemon. Roughly chop both pieces of fruit. Do not peel–use the entire fruit, but take out the seeds if there are any. Set aside. Wash the peppers and cut off the stems. Coarsely chop and set aside.
Combine all of the above ingredients into a large bowl. Then stuff the ingredients into the half-gallon jar or divide between the two quart jars. Sprinkle the turmeric on top. (divide between 2 quart jars, if necessary). Shove the cinnamon stick and star anise into the jar (if using 1 quart jars, use 2 star anise and 2 cinnamon sticks — one per jar– as they’re too hard to cut in half).
Pour the apple cider vinegar into the jars, making sure it fill in all the tiny crevices and pockets. Use a knife to stamp out air bubbles and add more vinegar until the jar is filled to within a 1/4 inch from the top. Cover the jar(s) with parchment paper and then secure the jar lid on top. Make sure the jar(s) are tightly sealed and then place in a cool, dark place for at least four weeks. Make sure to shake it once daily for the four weeks.
Once the four weeks are up, line a colander with cheesecloth and set it over a large bowl or pot. Drain the jar(s) into the cheesecloth. Let sit for 45 minutes, then squeeze out the remaining liquid. When it’s strained, slowly add in some raw honey until it’s sweetened to your satisfaction. Then pour the Fire Cider into newly sterilized glass jars or bottles with tight-fitting lids. Typical usage is 1 Tablespoon per day during the winter, adding another Tablespoon if you’re not feeling well. This Fire Cider will last for one year. Make sure you shake every time before you use it.
I am not a medical professional and nothing written on this blog is medical advice. None of my statements have been evaluated by the FDA (I am legally required to give you this disclaimer).
Important disclaimer about wild plants, foraging, and making herbal or homeopathic remedies:
It is important to do your due diligence before foraging, harvesting, and/or consuming any type of medicinal plant.
- If you are taking any medications, talk to your doctor about any potential drug interactions.
- If you are allergic to anything, make sure whatever you are foraging is not in the same family. Example: While dandelions are typically considered safe, those who are allergic to ragweed, latex, daisies, or any other plants in the same or similar families, may not be able to consume dandelion.
Always research potential side effects, dosage recommendations, and how to properly prepare and consume each medicinal plant.
Always make sure you are foraging what you believe to be. Fully prepare and study the anatomy before harvesting wild plants.
Always make sure your kitchen/work area is clean and that all materials are sterilized.
Do not forage plants from areas that have been sprayed within the past 2 years at the very least.
I am not legally or morally responsible for the health of any of my readers. Please do your own research!
