This version of cranberry sauce, uses raw honey instead of sugar. Raw honey contains vitamins, minerals, antioxidants, and beneficial bacteria, whereas sugar contains nothing of value for your body. This fermented cranberry sauce only requires a short fermentation (about 48 hours) to produce plentiful probiotics for your microbiome and make the nutrients in the cranberries more bio-available (usable by your body). Fermented foods help your body digest protein (especially when eaten at the start of the meal), so this will be a good accompaniment to those heavy holiday meals. Your tummy will thank you and so will your mouth.
Making cranberry sauce takes only a few minutes. Now that we can readily get fresh, organic cranberries at holiday time, there really is no excuse for not making your own. (Ok, I can actually think of about 100 reasons why you might not have time to make your own, but if you do have a spare 5 minutes, do it!! 🙂 I would like to breakdown cranberry nutrition for you before we get to the recipe.
Directions:
Have you ever made your own cranberry sauce? Have you ever made fermented cranberry sauce?
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Hey, I love your post. I recently wrote an Blog Post on preserving gammon. I like to make my own gammon for Fall!. We will be creating a nice ice cream to go with it. The kids will be off school and I am sure they are going to enjoy it.
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