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Fermented Cranberry Sauce
This recipe highlights the benefits of lacto-fermentation. Don't miss Wardee's delicious fermented cranberry sauce too! And yes, once again my love for cranberry and orange shine through. If you'd prefer, use purely lemon juice and lemon zest, though the final sauce will be slightly more tart. Makes approximately 1 quart.
Ingredients
- 3 cups cranberries fresh or frozen (1 bag)
- 1 large apple peeled and shredded
- 1/2 cup raw honey
- 1 teaspoon sea salt
- 1/2 cup whey
- 2 teaspoons ground cinnamon
- 1/2 teaspoons ground cloves
- 1 orange juice and zest
- 3 tablespoons lemon juice approximately 1 lemon
Instructions
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Place all ingredients in a food processor or blender and lightly pulse until the mix is coarsely chopped.
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Spoon or pour mixture into a 1 quart mason jar.
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Add tepid water, if needed, but be sure to leave about 1 inch of headroom.
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Tighten lid or use an airlock and leave at room temperature for 48 hours to ferment.
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Refrigerate and use within 2 months.