• Modern Hippie

Cultured Cranberry Pomegranate Sauce

This easily adaptable sauce uses cranberries and pomegranates as the base, with enhancements of spices and orange, and is cultured with kombucha for increased depth of flavor. Perfect for the holidays or any time of the year.

Cultured Cranberry Pomegranate Sauce | Musings of a Modern Hippie

Ingredients:

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1 pomegranate or 1 cup of pomegranate juice 3 cups fresh cranberries 1 orange (zest and juice) 1/4 cup kombucha or raw apple cider vinegar 1 tsp raw honey 1/8 tsp sea salt 1/4 tsp allspice filtered water

Cultured Cranberry Pomegranate Sauce | Musings of a Modern Hippie

Cultured Cranberry Pomegranate Sauce Directions:

1. Peel and remove the seeds from one pomegranate. This is actually easier than you might think.


{Did you know that pomegranates have amazing health benefits?}

Score the skin around the bottom with a sharp knife. Peel the skin off.


Cultured Cranberry Pomegranate Sauce | Musings of a Modern Hippie
Start at one end of the pomegranate.

Score down from the opening along the white pith. There are usually 5 sections to cut.


Cultured Cranberry Pomegranate Sauce | Musings of a Modern Hippie
Cut down each pith section.

Separate each section and collect the seeds.


Cultured Cranberry Pomegranate Sauce | Musings of a Modern Hippie
Separate each section to access the seeds.

You can either juice the seeds at this point like I did (makes about 1 cup), or mash them a bit to release the juice and use 1 cup of the mash.


2. Process 3 cups of fresh, washed cranberries in a food processor or blender to your own preference. I prefer my sauce on the chunky side, so I pulsed for about 3 seconds.


Cultured Cranberry Pomegranate Sauce | Musings of a Modern Hippie

3. Zest and juice one orange.

4. Combine cranberries, orange juice and zest, and pomegranate juice into a quart jar. Add sea salt, allspice, and honey.

Shake well to mix.

Add 1/4 cup of kombucha.

I make my own and second ferment with blueberries, but store bought should work fine. (This one would be yummy.)


Alternatively, raw apple cider vinegar would work as well.


5. Top off with filtered water if necessary, leaving 1 inch at the top. Tightly cap and leave on your counter or in a cabinet, out of direct sunlight for 3-7 days, then refrigerate.


Consider venting any gas pressure every few days or use a fermentation lid.


Tips and Tricks:

You can use whole pomegranate seeds if you don't mind the extra crunch. Mash them a bit first to release the juice.


Honey will slow the fermentation process to a certain degree, so if you want a more zesty cranberry pomegranate sauce, leave it out longer.


That's it! This goes great with any holiday meal and makes a great gift as well.


Enjoy!



Check out these delicious other recipes:

Lacto-fermented Cranberry Apple Relish from Learning & Yearning

Sugar Free Cranberry Sauce from The Pistachio Project

Easy Healthy Paleo Cranberry Sauce Recipe from Wicked Spatula

Pomegranate & Persimmon Salad from Small Footprint Family


PSA: Food Safety

While this recipe can be enjoyed any time of the year, most people consider cranberry sauce a traditional Thanksgiving dish. With that in mind, let's chat about food safety.

We all strive to keep ourselves and our loved ones safe and healthy. Here are 4 easy steps, brought to you by Foodsafety.gov to ensure you will have a wonderful holiday dinner, with no ill side effects:


1. CLEAN - your hands, utensils, and dishware.


2. SEPARATE - your uncooked meats from the rest of your food.


3. COOK - foods to the correct temperature.


4. CHILL - foods within 2 hours of serving.


Let's Talk Turkey!


Cultured Cranberry Pomegranate Sauce | Musings of a Modern Hippie

Stay safe and have a great meal!



#Culturedcranberrysauce #cranberrysaucerecipe #thanksgiving #sidedish #fermented #chutney #kombucha #cranberries #oranges #pomegranate

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