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Roaring Fire Cider<\/p>\nRoaring Fire Cider<\/p>\n
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\u00bd cup cranberries<\/p>\n
\u00bc cup thinly sliced fresh ginger<\/p>\n
2 T. thinly sliced turmeric<\/p>\n
2 T. peeled, diced fresh horseradish<\/p>\n
3 cloves garlic, smashed and peeled<\/p>\n
2 sprigs fresh rosemary or thyme<\/p>\n
2 dried hot chili peppers<\/p>\n
1 tsp. whole black peppercorns<\/p>\n
1 small red onion, sliced<\/p>\n
1 lemon, thinly sliced into wheels<\/p>\n
1 orange, thinly sliced into wheels<\/p>\n
\u00bc cup raw honey<\/p>\n
3 cups unfiltered apple cider vinegar, enough to fill the jar<\/p>\n
1 (32-ounce) canning jar with lid, sanitized in the dishwasher<\/p>\n
<\/p>\n
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 \u00bc-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.<\/p>\n","protected":false},"excerpt":{"rendered":"
Roaring Fire Cider \u00bd cup cranberries \u00bc 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 \u00bc cup raw honey 3 cups unfiltered apple cider vinegar, enough to fill the jar 1 (32-ounce)…<\/p>\n