Roaring Fire Cider

 

½ cup cranberries

¼ cup thinly sliced fresh ginger

2 T. thinly sliced turmeric

2 T. peeled, diced fresh horseradish

3 cloves garlic, smashed and peeled

2 sprigs fresh rosemary or thyme

2 dried hot chili peppers

1 tsp. whole black peppercorns

1 small red onion, sliced

1 lemon, thinly sliced into wheels

1 orange, thinly sliced into wheels

¼ cup raw honey

3 cups unfiltered apple cider vinegar, enough to fill the jar

1 (32-ounce) canning jar with lid, sanitized in the dishwasher

 

Layer ingredients into the jar for an attractive presentation, pressing down lightly with a clean stainless spoon. Add enough apple cider vinegar to cover ingredients entirely while leaving ¼-inch clearance at the top. Wipe the mouth of the jar with a damp cloth. Place a square of wax paper over the top, if desired, to prevent the vinegar from corroding the metal lid. Tighten the lid over the paper and infuse for 2 to 3 weeks (or up to 6 weeks) in a cool, dark place. Fine-strain, funnel into a clean bottle and refrigerate.