We’ve been celebrating Thanksgiving since last week. Here’s some pictures of preparing for it & attending our community Thanksgiving dinner.
Behold- the “turkey disguised as a cheerleader” so we won’t eat him/her.
And the: I didn’t have a turkey, so I made my own!
And all dressed up for our community’s Thanksgiving dinner:
How about a super easy cranberry sauce recipe? This will put the Frankenstein-like canned jello stuff to shame 🙂
Fermented Cranberry Sauce
- 1 bag (1lb) fresh cranberries, rinsed
- 1 tangerine, sliced & seeded- peel left on
- 1 handful of pitted dates
- 1/4 coconut palm sugar, (like this)
- 1/4 cup kombucha
Add all ingredients (except kombucha & coconut palm sugar) to high speed blender (I like this one). Blend on high speed until mixed thoroughly & dates/tangerine/cranberries are chopped into very small pieces – almost pureed. Remove contents from blender & put in jar. Add the sugar & kombucha – use a plastic spoon to get the sugar & kombucha distributed throughout the mixture. Place lid on jar & let ferment on the counter for 2-3 days. After 2-3 days, refrigerate until ready to serve. Mine has actually taken on somewhat of a “jelly like” consistency, but I feel like it’s the dates (they were dried) expanding in the kombucha.
Why ferment? During the fermenting process, the good bacteria feeds on the sugars- resulting in a sweet but less sugary content & tangy cranberry sauce. So you get a delicious, gut friendly side to your turkey 🙂 Let me add that it’s pretty to look at too!
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