Take your usual holiday Cranberry Sauce to a new level! Here's one of the best local lowbush cranberry sauces EVER!
It is not as sweet as a traditional stovetop sauce but it is packed with flavor and compliments grouse, turkey or chicken. I promise your guests will be wow’ed by it! Makes a 500ml jar.
Wild Cranberry Chutney
Clean and wash your cranberries, then use a knife or food processor to lightly chop them. Transfer to a bowl.
Mix in the salt and let the brine develop while you zest and segment your orange.
Remove the membranes and any pith then chop up the sections into chunks.
Now mix all the ingredients together and transfer to a clean 500 ml mason jar.
Press down firmly and use a weight to keep the ferment submerged under the brine.
Ferment for 5-7 days, checking on Day 4 and 5 for flavour.
Store in the fridge, it will keep for at least a month… but mine never lasts that long!
Enjoy both the taste and the reaction of your guests :)
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It Takes Guts Nutrition
Katanne Belisle RHN
Gut Health Specialist
Whitehorse, YT, CAN
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