✨ Hearth & Harvest Fire Cider

Learn how to make our Hearth & Harvest Fire Cider — a fruity, herbal, immune-supportive tonic crafted the farmhouse way. Made with ginger, turmeric, garlic, citrus, berries, herbs, and apple cider vinegar.

Hearth & Harvest Fire Cider

🌿Ingredients

Makes one 3-pint jar (about 48 fl oz)

Base Liquids

• 36 oz raw apple cider vinegar

• 4–5 oz honey (added after straining)

Fresh Ingredients

• ½ medium red onion, coarsely chopped

• ½ bulb garlic (5–6 cloves), smashed or sliced

• 1.5 oz fresh ginger root, chopped

• 0.75 oz fresh turmeric root, sliced

• 1.75 oz fresh horseradish root, chopped

• 1 large pomegranate, seeds only (or 4 oz pomegranate juice)

• 1 orange, sliced with peel

• ½ apple, sliced

Dried Herbs & Spices

• 1 Tbsp dried hibiscus flowers

• 1 Tbsp dried rosehips

• ½–1 tsp fennel seed

• ½ tsp cracked black peppercorns

• ½ tsp dried thyme

• ¼ oz (7 g) dried cayenne peppers or 1 mild dried chile

Fresh Herbs

• 1 rosemary sprig (4–6 inches)

🌿 Instructions — Traditional Cold-Steep Method

1. Prepare your jar
   Use a clean 3-pint (48 oz) glass jar.

   • If using fermentation lids with springs and self-venting tops, set them aside for the final step.

   • If using a standard metal lid, line it with parchment to protect it from the vinegar.

2. Prep the ingredients
   Chop the red onion, garlic, ginger, turmeric, and horseradish.
   Slice the orange and apple.
   Remove pomegranate seeds if using fresh.

3. Layer the jar
   Add chopped onion, garlic, ginger, turmeric, and horseradish.
   Add orange and apple slices, then pomegranate.
   Sprinkle in hibiscus, rosehips, fennel seed, pepper, and thyme.
   Place the cayenne or mild chile on top.
   Finish with the rosemary sprig.

4. Add the vinegar
   Pour raw apple cider vinegar over everything until fully submerged.
   Release any trapped air bubbles with a chopstick.

5. Attach the lid

   • For fermentation lids:
     Add the spring to keep ingredients submerged, attach self-venting lid.

   • For regular lids:
     Use the parchment-lined lid and seal tightly.

6. Steep
   Store in a cool, dark place for 3–4 weeks, shaking every 1–2 days.

7. Strain
   Strain through cheesecloth or a fine strainer. Squeeze well to extract all the infused liquid.

8. Add honey
   Stir in 4–5 oz honey, adjusting to taste for sweetness and heat balance.

9. Bottle and store
   Store in clean jars or bottles, labeled and dated.
   Keeps up to 12+ months (refrigeration optional).