1. Thoroughly clean a large glass jar and allow it to dry fully.

2. Chop up the onion (don’t worry, chopping fine, larger chunks are fine). Peel and roughly mash your garlic cloves and peel and roughly chop the horse radish, ginger, and turmeric root (some skin is totally fine!). Halve and remove the seeds of your chilli peppers.

3. Juice the orange and lemon into the jar and roughly chop up both peels.

4. Add all of your ingredients to your jar. You may need to press down to make it fit gently. Add in your rose hips, cinnamon stick, rosemary and thyme, and apple cider vinegar, ensuring everything is submerged.

5. Seal your jar with a tight lid. Label it with the date, place it in a cool, dry area, and let it sit for 3-4 weeks to infuse. You’ll want to gently shake your jar to help infuse the flavours and nutrients. After about a month or so, you’ll notice that the fire cider tonic has darkened and that your ingredients are almost colourless and translucent. At this stage, it’s ready to be strained!

6. Once your brew is ready, strain it through a fine sieve or cheesecloth into a clean jar. At this stage, you can either add honey to your whole fire cider or leave it as is and add it later before you take it each time. I like to leave it as is because I often add mine to homemade salad vinaigrette, so I don’t want the whole batch sweetened.