clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Redhead’s Fire Cider

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews



6 garlic cloves, sliced

1 medium red onion, roughly chopped

23” piece of fresh ginger, sliced

12 fresh cayenne peppers, chopped (substitute any hot pepper)

1/4 c fresh horseradish, chopped

1/4 c fresh turmeric, chopped

1 T black peppercorns

1 medium blood orange, sliced into wheels

1/4 c fresh or frozen cranberries

a few hibiscus flowers (optional for color)

handful, fresh pine needles

pinch, high-mineral salt

raw, unfiltered apple cider vinegar

raw, local-to-you honey


  1. In a 1-quart (32-oz) mason jar, combine all ingredients, except the honey, adding the vinegar last. As long as everything is washed and clean, there’s no need to peel any of the roots.
  2. Allow the mixture to infuse for 2 weeks, shaking daily.
  3. When 2 weeks are up, strain out the solids using a fine mesh strainer or nut milk bag. Discard or compost the plant matter.
  4. Add the honey, mixing well to combine; shake before use.


May be stored at room temperature in a cool, dark location; store in the fridge for longest shelf life.

Recipe may be doubled to fill a 2-quart (64-oz) mason jar.

Take 1-2 tablespoons mixed in a glass of water daily as a health tonic.

Tincture Dilution Calculator

Calculate the volumes of any two alcohol proofs to create a tincture of a particular strength.

Copyright © 2024 Redheaded Herbalist

contact a