It is a powerhouse of nutrition - first, because it's made with fresh cranberries, which have some pretty awesome healing properties on their own. In fact, I'm holding out hope that this report on cranberries is true. Lyme disease is hard to kill because it hides in these biofilms, so I eat a big spoonful of this and mentally tell the buggers to DIE. :)
This cranberry sauce is also nutritious because it's fermented - which means it contains lots of gut-friendly bacteria that can help balance your immune system. And if you've tried fermenting before, never fear. This is the type of fermenting that you literally cannot mess up.
This is also a great first ferment to try because it doesn't have a pungent fermented flavor. In fact, I don't pick up on the fermented flavor at all between the delicious cinnamon, spicy ginger, and sweet fruit flavors!
You've still got plenty of time this weekend to gather the ingredients and get a batch ready for Thanksgiving. I'm on batch 4 this month - not only am I personally mowing through it, but I have made several extra jars for friends and for my extended family's Thanksgiving table.
Hope you like it as much as I do!
FERMENTED CRANBERRY "LOVE" SAUCE
10 minutes prep, 3 days ferment
1 - 12 oz bag fresh cranberries
1 medium pear, apple, or 1 large persimmon
1 small orange, peeled
1 lemon, juice only
1-2 T. fresh ginger, peeled and coarsely chopped
1 T. cinnamon
1 t. salt
2 T. coconut sugar, honey, maple syrup, etc. (REAL FOOD sweetener)
Add all ingredients to a food processor or Vitamix. Process until your desired texture is reached. Feel free to taste it at this point and realize how GOOD it is. :)
Transfer mixture to a glass jar, cover, and let sit at room temperature in a dark place for 2-3 days.
After that, store the jar in the refrigerator, and the sauce should stay good for at least a couple months. (Mine never lasts that long!)
Enjoy! And happy Thanksgiving.
Jill
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