Cranberry-Orange Fire Cider

Makesabout 3½ cups
Prep Time2 hours + overnight to infuse
Cook Time

Ingredients
Directions

Ingredients

16 oz. 100 percent pomegranate, tart cherry, cranberry, or elderberry juice
1 cup fresh or frozen cranberries, coarsely chopped
¼ cup dried hibiscus flowers
3 cinnamon sticks, lightly crushed
2 tsp. whole cloves
1 tbs. lightly crushed cardamom pods
½ tsp. ground nutmeg
½ tsp. ground cayenne pepper
2 oranges
2 lemons
¼ cup coarsely chopped ginger root
2 tsp. wasabi powder or mustard powder
16 oz. apple-cider vinegar
Raw honey to taste (optional)

Add the fruit juice, cranberries, hibiscus, cinnamon sticks, cloves, cardamom, nutmeg, and cayenne pepper to a medium saucepan and bring to a simmer over low heat. Simmer gently until the liquid is reduced by half, about one hour. Let sit until completely cool.

STEP 2

Zest and juice the oranges and lemons, then add the zest and juice to a blender along with the ginger, wasabi, and apple-cider vinegar. Blend until smooth, then pour into a 64-oz. canning jar.

STEP 3

Strain the spice-infused juice into the jar of blended citrus, ginger, wasabi, and vinegar. Cut a square of parchment paper to cover the mouth of the jar (don’t use a metal lid, which would react with the acidic vinegar). Secure the parchment paper with a metal rim. (You could also use a plastic lid.)

STEP 4

Place the jar in the refrigerator to infuse overnight. In the morning, strain the fire cider through a fine strainer into a clean jar or bottle. Add honey to taste. Store the fire cider in the refrigerator and consume within one year.

Nutritional information