Cold & Flu Season

FIRE CIDER

Ingredients

* 1 large horseradish root scrubbed very well, about 7 inches long
* 1 large ginger root about 7 inches long
* 1 large onion root and stem end removed and peeled, chopped.
* 1 large orange (do not peel). Use the whole fruit, chopped.
* 1 lemon (do not peel). Use the whole fruit, chopped.
* 16 cloves of garlic peeled
* 2-4 fresh tumeric, crushed
* 2-4 fresh sprigs rosemary
* raw apple cider vinegar
* raw honey

To Serve:

* raw honey
* bourbon (optional)

Instructions

Grate the horseradish and ginger roots. Roughly chop the onions, orange, lemon, crush tumeric with but end of knife or mallet and slice garlic. Mix well all together in mixing bowl and pack them into a half-gallon glass jar with a tight fitting lid or divide evenly between two quart sized canning jars. Top with the raw apple cider vinegar ensure any trapped air is removed from the contents, allowing it to settle in through the crevices and adding more so that the contents are submerged. Lay a piece of parchment paper over the rim of the jar, then screw the collar of lid tightly in place. Allow the Fire Cider to sit in a dark, cool place, allowing it to marry and infuse for approximately 4 weeks, shaking once daily.

At the end of 4 weeks, pour the contents into a muslin or cheesecloth lined colander positioned over a stable pot. Let it drain for 30-45 minutes, then gather the corners of the cloth, twisting and squeezing until you cannot release any more liquid.

When it's fully strained, add honey to the liquid to taste and pour into sterilized bottles with toppers or into a canning jar. Store in a cool, dark place for up to a year, shaking well before using.