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Lacto-Fermented Cranberry Sauce/Chutney

Recipe by Edie Brennan and Renee Renz

  • 3 cups of fresh cranberries (about 1 bag)
  • 1/2 cup of nuts (I have used pecans or walnuts—I like pecans best)
  • 1/2 cup of honey
  • 1 teaspoon of salt
  • 1/2 cup of whey or other starter (yogurt/kefir starter powder mixed with water, water kefir, or Kombucha)
  • 1/2 cup of juice (optional. I have used apple cider, and also just extra water)
  • 1 teaspoon of cinnamon
  • 1/2 teaspoon of cloves
  • juice from 1 orange (I have also used two WHOLE clementines washed, peel & all)
  • juice from 1 lemon or lime
  • 1/2 cup of raisins

 

Pulse all, except raisins, in food processor to desired consistency (I make mine fairly well blended, in a Vitamix.  You can leave it chunkier if you like, it is still excellent). Stir in raisins. Ferment 48 hours, then refrigerate.

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