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Fire it up with these snappy recipes

HOMEMADE FIRE CIDER RECIPE 1/2 cup peeled, shredded/diced ginger root 1/2 cup peeled, shredded/diced horseradish root 1/2 cup peeled, diced turmeric OR 1/4 cup

Homemade fire cider. (iStock image)
Homemade fire cider. (iStock image)Read more


1/2 cup peeled, shredded/diced ginger root

1/2 cup peeled, shredded/diced horseradish root

1/2 cup peeled, diced turmeric OR 1/4 cup

additional ginger and 1/4 cup additional horseradish

1/2 cup white onion, chopped

1/4 cup minced or crushed garlic

2 jalapeno peppers, chopped

Zest and juice from 2 lemons

Raw apple cider vinegar

Raw, organic honey to taste

Put ginger, horseradish, turmeric, onion, garlic, jalapeno and lemon juice and zest in a quart-size jar. Pack down lightly so that the jar is about three-quarters full.

Use a fermenting weight to hold down the mixture, or place heavy roots at the top so that they weigh down the herbs and jalapenos.

Pour a generous amount of apple cider vinegar over all to cover. Everything must stay under the liquid to prevent spoilage. Some of the roots will expand a little so top it off well.

If you're using a metal lid, line it with waxed paper so the vinegar doesn't corrode it, then put the lid on. Place in a dark, room-temperature cabinet for 2 to 4 weeks. (A month is best.)

When the cider is ready, shake well and strain using a cheesecloth or fine mesh sieve. Add honey to taste to the liquid. Store in the fridge.

Note: Use organic produce if you can. You'll also need a quart-size jar and waxed paper.


4 ounces extra-virgin olive oil

4 ounces Fire Cider

2 teaspoons Dijon mustard

Combine ingredients in closed container and shake vigorously. Add salt and pepper to taste. Use as a salad dressing or marinade. Makes 1 cup.


1 red onion

1 red or yellow pepper

1 yellow squash

1 small head broccoli

1 ounce Fire Cider

1 ounce extra-virgin olive oil

Salt and pepper to taste

Fresh herbs (optional)

Cut veggies into bite-size pieces. In an aluminum foil packet, mix oil, Fire Cider and veggies. Lightly salt and pepper. Seal packet and grill 5-8 minutes per side. Serves 2.


1/2 pound shrimp, peeled and cleaned

1/2 pound scallops

Pinch salt

Pinch brown sugar

2-3 ounces Fire Cider


Mix Fire Cider with salt and brown sugar. Baste mixture onto seafood. Alternate shrimp and scallops on bamboo skewers that have been soaked in water. Grill until firm and golden, basting and turning once (about 4 minutes total depending on size of seafood). Finish with a squeeze of lemon before serving. Serves 2.


3 parts citron vodka

2 parts Fire Cider

Lemon slices

Mix vodka and Fire Cider over ice. Strain into shot glass for shooter or leave on the rocks and serve in a highball glass, garnished with lemon. Serves 1.


1 cup sugar

1 cup water

2 pints raspberries

2 cups white wine vinegar

In a medium saucepan, whisk together water and sugar, and bring to a boil over high heat, stirring occasionally. Reduce heat to medium and cook 3 to 5 minutes. The syrup should not take on any color.

Wash the raspberries well and add to the syrup. Cook, stirring occasionally, until the raspberries are completely dissolved, about 8 to 10 minutes.

Pour in the vinegar, bring to a boil and cook for 2 minutes.

Remove from heat and strain through cheesecloth or a fine mesh sieve. Cool to room temperature and store, refrigerated. Makes 4 cups.