Winter Fire Cider

Winter Fire Cider is also known as Oxymel. It is a tangy, tasty and easy way to boost your immunity throughout the winter. 

Almost all of these ingredients can be found in your kitchen already which just shows you that your kitchen can be considered your own little preventative medicine cabinet. Fire cider is great at promoting digestion, supporting liver function and boosting immunity.

Plus it is delicious by the spoonful.

I love to mix it with olive oil and use it as a salad dressing, or mix 2 tsp with hot water and lemon for tea. OR just take 1 tsp daily as a winter health tonic to ensure you are getting vitamin C, stimulate circulation and add an anti-microbial boost.

INGREDIENTS:
-Apple Cider Vinegar 1 L (try to buy the kind that says with MOTHER, this means it still contains live enzymes, or make your own!)
-Honey 150 ml (raw, if possible)
-3 cloves garlic
-1 medium onion
-1/2 cup fresh ginger diced
-1 tbsp turmeric powder or a chunk of the fresh root if possible
-1 tsp cayenne powder
-1 tbsp horseradish
-1 large pomegranate
-1 orange
-2 tbsp hibiscus flowers (this can usually be found in health food stores, it is high in Vitamin C)

Chop the onion, garlic, ginger and put in blender along with the horseradish, turmeric, and cayenne. Add the apple cider vinegar and blend covered (be careful of your eyes, this stuff is spicy!)

Then add the blended mixture to a double boiler on LOW heat and allow to simmer for your lazy sunday afternoon (or 1-4 hours).

 Next peel the orange and de-seed the pomegranate and blend these together. Take the cider mixture off the heat and add the fruit blend along with the hibiscus flowers
(these can be left out if hard to find). 

Allow your winter concoction to settle in the pot away from heat with the fruit blend and flowers for an hour to allow the medicinal properties of the Hibiscus to infuse and for the vitamins and anti-oxidants from the orange and pomegranate to be absorbed.

 Next strain the entire mixture through cheesecloth, strainer or nut milk bag. Now that you have this high nutrient juice that is still slightly warm you can add your honey. Store in a jar or glass container and keep in the fridge, the vinegar acts as a preservative and this will stay good for up to 3 months in the fridge.


This recipe is very versatile and you can always add more of the spice or more of the sweet depending on your tastes.


ENJOY!

 




Chelsea Boyd Gibson
Chelsea Boyd Gibson

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