Sunday, November 20, 2016

Fermented Cranberries from

This fermented cranberry recipe looks wonderful from

Prep Time: 15 minutes | Fermenting Time: 4 to 7 days
  • 1 12-ounce bag of fresh whole organic cranberries (not frozen)
  • Juice from 1 organic orange
  • 1 small thumb of fresh ginger, minced (1 - 2 tsp.)
  • ½ cup freshly juiced celery
  • 1 organic granny smith apple, juiced
  • ¼ packet Mercola culture starter (optional) (or probiotic powder)
  • cinnamon stick
  • 1 whole clove
  • 2 tsp. monk fruit
  • ½ cup filtered water
  • 1 Tbsp. honey (optional)
  1. Place whole cranberries in food processor and pulse three to five times until most berries pop.
  2. Place cranberries in a Mason jar.
  3. Combine celery brine with culture starter and mix.
  4. Combine juiced apple and monk fruit and mix.
  5. Add celery brine, apple juice, cinnamon stick, cloves and minced ginger in the jar with the cranberries.
  6. Place small strainer over jar and juice the orange by hand. Remove strainer, and then add honey if you’re adding it.
  7. Fill the jar with filtered water, leaving about a 1- to 2-inch space from the top.
  8. Screw on the lid and then shake well, incorporating everything.
  9. Unscrew lid, and place a cabbage leaf and a small glass on top to weigh down berries. The goal is to have the berries completely submerged in the liquid.
  10. Screw on Dr. Mercola lid (or airlock lids) and store in a dark place for four to seven days. Do not screw the lid tightly – you’ll want to keep it loose so the gas can escape the jar.
    This recipe makes 24 ounces of fermented cranberries.
    Tip: If you add one tablespoon of brine from another fermented food it may help speed up the process.

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