Five-Spice Fire Cider

Dairy-Free

Gluten-Free

Nut-Free

Sugar-Free

Vegan

Vegetarian

This immune-boosting fire cider features star anise, jalapeño peppers, and fresh ginger, turmeric, and horseradish roots.

By Betsy Nelson | Experience Life

Makesabout 4 cups
Prep Time20 minutes + four weeks for infusion
Cook Time

Ingredients
Directions

Ingredients

5 star-anise pods
2 tbs. five-spice powder
1 stalk fresh lemongrass
1 jalapeño pepper, chopped (remove the seeds for less heat)
1 2-inch piece fresh ginger root, minced
1 2-inch piece fresh turmeric root, minced
1 medium onion, chopped
1 head garlic cloves, peeled and minced
1 cup grated fresh horseradish root
32 oz. apple-cider vinegar
Raw honey to taste (optional)

Directions

STEP 1

Add all the ingredients except for the apple-cider vinegar and honey to a 64-oz. canning jar. Pour the vinegar over the ingredients to cover by about two to three inches.

STEP 2

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 3

Label the jar with the date and store it in a cool, dark place for four weeks. Check it and give the jar a good shake every day.

STEP 4

After four weeks, 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

Photography: Terry Brennan

By Betsy Nelson

Betsy Nelson (a.k.a. “That Food Girl”), is a Minneapolis-based food stylist and recipe developer.