Wednesday, February 12, 2014

Recipe: Fermented Cranberry Sauce

I never really liked cranberries growing up. They're pretty sour, and let's be honest, my mother wasn't buying the fresh fruit anyway. If I saw cranberries, it was at Thanksgiving and it was this weird cranberry jelly from a can.

Since I've been doing my own Thanksgiving, I decided to try again with the cranberries. (Also, the boyfriend insisted that he wanted a cranberry dish.)

I'm so happy I made this! And yes, for those wondering, I made this back in November of 2013 and it's still fresh - one of the joys of fermenting foods.

I found the recipe originally on Oh Lardy and it's probably perfect exactly the way she wrote it, but I modified it to reflect ingredients I had on hand. The cranberries in this are not sour, but they're very sweet and the cinnamon really helps balance the whole thing.

4 cups of cranberries
1/2 cup walnuts
1/4 cup honey
1 tsp sea salt
1/2 cup whey
1/2 cup kombucha vinegar
1 tsp cinnamon
3-4 cloves (ground, if possible)
Juice from 1 orange 
Juice from half lemon

Mix all ingredients together in a food processor or blender and pulse until desired consistency. I left mine mostly chunky - you can see some of the whole cranberries that I left.

Add mixture to a mason jar.

Leave at room temperature for 2-3 days to ferment.

Enjoy! Refrigerate to preserve.

Total Time: 2-3 days total, about 10 minutes active work
Serves: Many!

Seriously, in addition to Thanksgiving and eating with meat, I love putting this on my sandwiches. Here it is with some brie right before I grilled it - and you could easily add some spinach as well!

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