Fire Cider is an old world, traditional cold remedy with deep roots in folk medicine. The standard base ingredients are apple cider vinegar, garlic, onion, ginger, horseradish and hot peppers. There are many possible variations, and in some cases other herbs are thrown in for an added kick.
This mixture is said to be a powerful immune-boosting, anti-inflammatory, anti-bacterial, anti-viral, decongestant. It helps your circulatory system, boosts the immune system and stimulates digestion.
This all being said, I find it curious and interesting that in recent times, the province of Quebec has defined “Fire Cider” as an alcoholic beverage.
Quebec legislation defines it this way: “Fire Cider” is cider obtained by the fermentation of juice of apples that has a pre-fermentation sugar content of not less than 28 °Brix achieved solely by heat, producing a finished product with a residual sugar content of not less than 80 g per litre and an actual alcoholic strength of more than 9% by volume but not more than 15% by volume.
So to avoid further confusion, I want to tell you that for the purposes of discussion and reviews on this site, the Quebec definition for Fire Cider is being used. The method most commonly used to concentrate the apple juice, for Fire Cider, is the use of a maple syrup evaporator.