Posted on 11/05/2021 7:28:21 AM PDT by mylife
My appreciation for the cranberry knows no bounds. I am the rare fan of unsweetened cranberry juice, the kind that makes your face pucker. I brew cranberry iced tea in summer, and I make cranberry edibles. Because of all of that, I suspect I have the urinary health of a racehorse. (I actually have no idea if racehorses have healthy urinary tracts or not, but it sounded like a good flex).
Admittedly, there are a limited number of things you can do with a cranberry. You can juice it. You can jam it. But I rarely see a truly creative application—you won’t find deep fried cranberries on any menu, nor will you find them among the apples as part of a fondue setup. Yet I am always looking for new and inventive ways to celebrate the smallest hero on the Thanksgiving table.
Good news, I found one: Fermenting cranberries in honey.
Why ferment them? Fermented foods are great for you, and fermenting cranberries ups the ante on the underrated fruit’s health benefits. The honey also sweetens the cran, giving it a candy-like quality—popping them into your mouth is quite delightful. The honey can be used on its own, but I prefer eating fermented crans in their honey to any cranberry sauce I’ve experienced.
Now, if you’re with me on this, you need to get to the farmers market or store today and dump them suckers into a jar. The one thing this recipe needs is time, and you’ve only got a few weeks until Thanksgiving (and about eight until Christmas)
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I am so doing this.
Isn’t that what’s in the oceanspray can?
I think it would be a royal mess to serve. “Fermented foods” just popped onto my radar screen this week. The latest thing. I plan on eating fermented foods with my plant-based burgers and some of the beverages in the store that mindblowingly have a “gluten free” tag on them
easy peasy
The bacteria for the fermentation comes from the raw honey.
Interesting. I thought honey was antibacterial.
fermented stuff is as old as humanity.
meade is fermented honey
Don’t know. Happened to see it at a store a couple of days ago
Bath tub gin?
Most cranberry wines are grape wines flavored with cranberries. I’ve enjoyed a real cranberry wine from Oregon a few years ago and it was delightful!
I like rhubarb wine..
It’s yeast that makes it ferment. Honey is anti-bacterial.
Better yet put some garlic cloves in some honey and let it set for a few weeks.
Great on pizza crust.
Do you have to store it in the fridge while it’s fermenting?
Interesting!
I stick to the mundane spaghetti sauce. I use 1 can tomato sauce, 1 can diced tomatoes, 1 can whole berry cranberries to 2.5 lbs of meat. The sauce will ‘turn’ at some point, can’t describe the taste difference but it turns into a sweet-sour that just gets better each time it is re-heated.
Bookmark
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