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Jocelyn Campbell
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With just one week left before Thanksgiving (in the States, any way), there isn't all that much time for a really good ferment, though I'm curious if any of you have made your own fermented cranberries, fermented cranberry sauces, fermented cranberry chutneys, etc.

We were gifted four quarts of lovely cranberries from Josh - thanks Josh!! - and I had three quarts left.

The first one I made last night is Learning and Yearning's Lacto-Fermented Cranberry Relish.

(Image from the blog post linked above.)

It had apples that Kai and Fred foraged nearby - another lovely gift, thanks!! I was out of celery, though instead of whey I used fermented dill pickle brine, so I think that made up for the "green" celery flavor. I also left my apple chunks and cranberries in bigger pieces. This one is vegan since it uses maple syrup.

The second one I made is Grow Forage Cook Ferment's Fermented Honey Cranberries.

(Again, image is from the blog post linked above.)

I used honey from our wheaton labs bees, plus all the other things she listed.

I'll try to remember to post back about how folks like them on Thanksgiving!

 
r ranson
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Oh, fermented cranberry chutney!  I'm in!


Pst, this next recipe can be made low alcohol, like a fermented soda.

I've made cranberry mead, that turned out really nice.
Cranberries slightly mushed
cranberry juice (optional but nice)
Honey and water (about 1 part honey 4 to 8 parts water)
If raw honey, it needs no yeast.

Stir at least twice a day, until the yeast activates (gets frothy) - about 5 to 7 days.  You can age the mead in a carboy with an airlock for a couple of years or you can bottle it now and drink it like a soda.  The gas will build up in the bottle quite quickly, and should be ready in 12 to 24 hours (but of course, it's good to be careful)
 
Jocelyn Campbell
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R Ranson wrote:Oh, fermented cranberry chutney!  I'm in!


Pst, this next recipe can be made low alcohol, like a fermented soda.

I've made cranberry mead, that turned out really nice.
Cranberries slightly mushed
cranberry juice (optional but nice)
Honey and water (about 1 part honey 4 to 8 parts water)
If raw honey, it needs no yeast.

Stir at least twice a day, until the yeast activates (gets frothy) - about 5 to 7 days.  You can age the mead in a carboy with an airlock for a couple of years or you can bottle it now and drink it like a soda.  The gas will build up in the bottle quite quickly, and should be ready in 12 to 24 hours (but of course, it's good to be careful)


Oh, dang. I used up all my cranberries already! I just might have to get some more to try this....
 
r ranson
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If you go the alcohol route, make it now for Chrismas.  If not, the soda is good to make 7 to 10 days before the dinner party.

I can't remember if it was cranberry specific, but I got the idea from Katz's book.


I'm off to look at the fermented cranberry chutney.  Sounds so good!

 
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