1/2 cup dried elderberries
2 teaspoons dried ginger root (4 teaspoons fresh)
1/2 to a whole cinnamon stick, crushed
2 cups water
About 1 cup raw honey, local preferred
In sauce pan add elderberries, ginger, cinnamon, and water. Bring to a near boil and reduce to simmering. Cook until reduced by about half the liquid. Strain. Let cool until warm. Add honey. Store in glass jar with good sealing lid. Mark with contents and date made. Will stay good for at least 30 days. Makes about 2 cups (1 pint). Store in the refridgerator.
NOTE: I also add enough 80-100 proof vodka to make it 30% alcohol by volume for longer shelf life, but not necessary.
Dose: Take 1-2 tablespoons per day to build immune system. 1-2 as needed if sick. Can be added to hot water to make a tea.
Lynn’s Fire Cider 2021 version
One gallon glass jar with plastic lid
2 quarts (or more) raw apple cider vinegar
2 tablespoons black peppercorns, crushed
3 thumbs organic turmeric
2 thumbs organic ginger
1-2" piece of organic horseradish root
1 medium to large organic onion peeled
1 organic jalepeno
1 organic red cayenne/chilie
1 HEAD of organic garlic, peeled
2 organic oranges, with rinds
1 organic lemon, with rinds
1 organic lime, with rinds
A handful of organic rosemary (fresh)
A handful of organic oregano (fresh)
A handful of organic thyme (fresh)
2 Cinnamon sticks (Ceylon)
Raw honey (local preferred) to taste
Chop all ingredients and add to the glass jar. Fill to the top with organic apple cider vinegar. Place plastic lid on the jar. Secure tightly. Give the jar a good shake. Do this at least once a day for a month. After a month, strain with fine mesh strainer or cheese cloth. Be sure to squeeze all the ingredients to get out all the good medicine. Store in glass jars with plastic lids. I usually get about two quarts, sometimes a bit more.
Dose: Can take a one ounce shot of the Fire Cider daily, with or with out added honey. Can take as needed, if sick, again, with or without honey.
Can also be used in vinegrette dressings and other places where you use vinegar.
You can take the marc (the herbs and vegetables left after straining) and dehydrate it well, then turn it into a lovely seasoning by powdering it. Can be used on fish, chicken and more. Bottle it up in cute containers and share with friends during the holiday season.
Remember, there are many different ways to make Fire Cider, so do what works for you. Last year I used turmeric powder, because that is all I had. And this year I was called to add the cinnamon sticks and herbs from my garden. Every year I let the Universe guide me when shopping and making the Fire Cider.
I would love to hear if you make your own. If predictions are right, at least in my area, we are expecting a really cold, wet winter, which means more time indoors and a better chance to catch something. Let's get those medicine cabinets ready for the winter.
Book mentioned in the podcast Rosemary Gladstar’s “Fire Cider! 101 Zesty Recipes for Health-Boosting Remedies Made with Apple Cider Vinegar.”