November 19, 2012 in Fermented Vegetables, Fruits & Condiments
Everyone in my family is very into making new and unique dishes, so we each have our own “special dish” that everyone asks for at family events. One of the dishes we serve at Thanksgiving is, of course, cranberry sauce, but we have multiple people with their own recipes, so it can be a little interesting deciding whose cranberry sauce is going to be served!
My personal favorite is the relish my mom makes. She uses the following recipe:
One 12-ounce bag of cranberries
1 whole navel orange, washed clean
1/2 cup honey
1 tsp cinnamon
1 tsp ginger powder
Place all the ingredients in the food processor and pulse it until it’s the consistency you like.
However, there are a number of other incredible cranberry sauce recipes that I’d really like to try. This one is from Eat Nourishing:
1/2 cup lemon juice
1/4 -1/2 cup whey
1 cup filtered water
6 cups apples, finely chopped
1/4 cup rapadura or sucanant
1 cup pecans
1 1/2 cup fresh cranberries, finely chopped
1 tsp salt
4 teaspoons ground star anise
1/2 teaspoon ground clove
1 Tablespoon cinnamon
1 tablespoon ground fennel
1 teaspoon ground black pepper
Combine the water, lemon juice, salt and whey. Mix the combined liquids with the other ingredients and pack firmly into 2 – quart sized jars or 1 – half-gallon jar, leaving at least 1 inch of headspace at the top. The liquid should come to the top of the fruit. Add a little more water if necessary. (I usually layer apples, cranberries and pecans together in my food processor and let it do all the work.)
Cover and leave at room temperature for 48 hours (alternately, use a lacto-fermentation device that has an airlock system, such as those offered by Cultures for Health. You should see trapped bubbles around the sides, which is a sign of active fermentation.
Refrigerate and leave in the fridge another week before eating. Will keep for about 2 months in the refrigerator. Be sure to always use a clean utensil when dipping out of the jar and re-pack the fruit each time.
This one is a more usual cranberry sauce, with a little extra kick. It’s from Savory Sweet Life.
12 oz bag fresh cranberries
3/4 cup orange juice
2/3 cup brown sugar
1/3 cup white sugar
Optional: 2 oz gold rum
Place all the ingredients in a sauce pan and cook on medium-high for 15-20 minutes or until most of the liquid has reduced – stirring occasionally. You’ll hear the cranberries popping – don’t worry, that’s what you want them to do. Remove from heat and serve. Cranberry sauce can be made days ahead and brought to room temperature or slightly heated before serving.
I’m really looking forward to Thanksgiving this year, and I’m hoping for making lots of different cranberry sauces throughout the holiday season!