My boon of elderberry enabled me to, in addition to making tons of elderberry syrup, make elderberry ginger cider – a variation on fire cider. For this one, I rely on ginger and honey as a base and kept it simple yet strong. It’s delicious and I’ll use it the way you would fire cider – take a shot during cold and flu season to warm up and keep the creeping crud away.
Elderberry Ginger Cider Recipe
- 4 cups fresh elderberries, clean and free of stems
- 2 slivers of fresh peeled ginger, about 1 Tsp
- 1/2 onion, chopped
- 3 garlic cloves
- 1 cup apple cider vinegar
- 2 Tbsp local honey
Warm elderberries in a medium saucepan for 15-20 minutes over medium-low heat. Let cool. Place ingredients in a clean bottle. Place top on the bottle, and mix by inverting the bottle several times. Make sure the liquid covers the berries. Leave in a cool dry place for six weeks, inverting the bottle to mix every 3 or 4 days. Remove elderberries from the cider. The cider is the elixir, but you might use the elderberries in a pickle also. Enjoy!