Friday, November 27, 2015

Fermented Kombucha Cranberry Sauce

Cranberry sauce often gets overlooked at Thanksgiving. Overshadowed by both main and side dishes, cranberry sauce is like the ketchup of Thanksgiving. Many people opt for a gelatinous can-shaped glob instead of the real thing. What if I told you with a little time and consideration your cranberry sauce could be like a fine wine?

A lot of people are afraid of fermentation. It involves bacteria, and that sounds scary, but let me let you in on a little secret... fermenting is EASY! In two years of fermenting I have only had one case where something went off. Open your eyes and your nose. If something seems like it is really not right, toss it. But most of the time this stuff is actually hard to mess up!

You can also make this recipe with store-bought bottled kombucha, if you don't make your own. Just try to go for a less carbonated brand and one with flavors that would compliment the recipe, like ginger or orange. If you don't have two weeks to ferment you could also make this recipe immediately, but believe me, the two weeks are worth it!

2 cups fresh cranberries

1 inch cube of ginger  
4 tablespoons liquid sweetener (honey, agave, or maple syrup)  
1/2 cup kombucha

1 additional tablespoon liquid sweetener (for blending)

In a glass container combine cranberries, ginger, sweetener, and kombucha. Put a lid on loosely to cover top, but not screwed tight. (Fully screwing on top will lead to carbonation.) Allow to sit on the counter for one to two weeks. Pour mixture in a blender and blend to desired texture (chunky or smooth). Add remaining sweetener, stir, and serve.

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