This Thanksgiving Hannah made Homemade Cranberry Sauce. Hmmmm, what can we do with all that cranberry pulp?! Make Cranberry Kombucha, of course! Yummmm!
Cranberry Sauce Recipe courtesy of PickYourOwn.org
Recipe and Directions:
Part 1 - Get your cranberries, There are very few places to pick your own, but happily, they store and transport well, so there probably isn't much difference. Most grocery stores sell the 12 oz bags. Look for firm berries with a dark color. ( We used fresh organic cranberries)
Step 2- Wash the cranberries. Pour them into a large bowl of cold water, and swirl them around, scoop them out with your fingers, feeling for any mushy berries, as you scoop. Discard any mushy, soft berries.
Step 3 - Put in just enough cranberry juice (or water or apple juice), and a half cup of orange juice (optional) in a pot, get it boiling!
Step 4 - Pour the cranberries in. Let them cook for about 5 to 10 minutes, stirring once or twice (you'll hear the berries popping, as the berries cook - your kids will get a kick out of that). Once half the berries are popped and the sauce feels mushy, it's done! It should take no more than 10 minutes of cooking over medium heat.
Step 5 - Crush and strain the cranberries. Crush the Cranberries with a potato masher, then strain (a sieve and a rubber scraper work fine).
Step 6 - Add the pectin (optional), cranberries have enough pectin naturally to set on their own, but it's a lot more certain to add the pectin and know it will set! If you make jam, you probably have some pectin handy. Adding a half packet of it will ensure a good set. Again, it's not necessary, so don't panic if you haven't got it!
Step 7 - Bring the strained cranberries with the pectin back to a boil.
Step 8 - Add 2 cups of sugar, of course, you can use other sweeteners, such as honey (2 cups), or even frozen concentrated fruit juice (like grape). Bring it back to a full rolling boil and boil for 1 minute, then remove from heat.
Step 9 - Pour into a mold or serving container, chill in the fridge for a couple of hours and serve!
TIP: to get the jellied cranberry sauce to come out of the mold intact, especially if it hasn't firmed up hard enough; I stick it in the freezer for about an hour or so. That makes it hard enough that if you run hot water over the outside bottom of the mold, and invert the mold, it should slide out easily and remain in tact.
For canning instructions go to PickYourOwn.org
Cranberry Kombucha recipe
Now if you have a batch of Kombucha ready, pour the Cranberry pulp into it and set on the counter (with a tight lid on it) for 1 week then transfer to your refrigerator and leave for two days. Strain the cranberry pulp out before serving. Enjoy!