Monday, December 12, 2011

Cranberry Goodness

We had the MOST *A*M*A*Z*I*N*G* Thanksgiving feast this year. Two GAPS families, a cool Paleo dude and a lovely GAPS/WAPF dentist. It was, as I said, *A*M*A*Z*I*N*G*

One thing that stood out on our holiday table, that you might consider adding to your Christmas feast this year, were the ferments. We had four ferments on the table: cranberry-lemon, cranberry-orange, muscadine grapes, and fermented turnips! Not even a jar of sauerkraut made it to the table that day. LOL!

Anyway, the cranberry-orange was phenomenal. Stole the show, in my opinion. I ate at least a cup that day and finished the remaining cup or so the following morning. I traded close to a pint of amazing gravy for a cup of this ferment, it was so wonderful.

So... drumroll... The recipe, as I have now tweaked it:

2 12 oz bags of organic cranberries, fresh
1 organic orange
ground cloves
ground cardamom
Celtic sea salt
water kefir
filtered water
3 wide-mouthed canning jars

  • Rinse the cranberries and split them evenly between the three jars.
  • Peel the orange (you can use some of the peel in this ferment but if you are watching oxalates you are better off without the peel and the pith) and slice it to make sure all seeds are out. Split the orange (+ optional peel/pith) evenly between the three jars.
  • Put a scant 1/4 tsp of ground cloves and cardamom in each jar.
  • Put between 1/2 and 3/4 Tbsp of Celtic sea salt in each jar (depending on how salty you like your ferments).
  • Put between 1/8 and 1/4 cup of honey in each jar (depending on how sweet you like your ferments).
  • Put 1/4 cup of water kefir in each jar.
  • Add filtered water to just under the top of the fruit in each jar.
  • Use an immersion blender in each jar (AKA a "stick" blender). Blend it until it is the way you like your "relish" whether that is thick and chunky or a heavy puree.
  • If, after blending, the jars look as though they could fit into two jars instead of three go for it. Just make sure there is an inch of headspace in each jar when it is filled.
  • Cap the jars and set them in a warm place for two days.
  • Refrigerate for another 3-5 days before eating. Your ferment should keep in the fridge for up to a month but I doubt it will last that long!

Many thanks to the lovely healing dentist, Laura M., for the original recipe and to my fellow Mamas, Sara and Elli, for the first couple of rounds of the recipe using various fermenting agents / techniques. I finally got off my tuckus and made it myself. Because it is SOOOOO *A*M*A*Z*I*N*G* and easy.

Holiday love from our home to yours!


- Kati

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