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Lacto-fermented Cranberry-Apple Relish
Ingredients
- 1 bag organic cranberries
- 2 tart organic apples, peeled and chopped
- ¾ cup Rapadura sugar
- ½ cup water
- ¼ cup whey* (plus a few extra tablespoons)
- 1 tablespoon unrefined salt
* Place 1 quart grassfed yogurt in a cloth-lined strainer and let drain for 8 to 12 hours.
Directions
Simmer cranberries and apples in sugar, water, and salt for 15 to 20 minutes on low heat with the lid on. Cool completely, then add ¼ cup whey and salt, mix, and place in a large mason jar. Top off with a couple more tablespoons whey and ferment for 3 days at room temperature before transferring to the refrigerator.
About the Author
Annie Dru attended the University of California, San Diego, and has studied the art of nutrition for over 25 years. She teaches a local series of classes on food preparation based on the research of Weston A. Price, DDS. She has lectured at San Diego State University and the University of California, Santa Barbara. Annie was drawn to the work of Dr. Price when confronted with a life-threatening illness. After years of exploring various diets, she regained her health by following the principles gleaned from his research. Visit her blog at www.lardmouth.com. Annie’s DVD Easy to Make Lacto-Fermented Foods is available from Price-Pottenger. To order: price-pottenger.org/store or 619-462-7600.
Check out other recipes by Annie Dru:
Bacon Roasted Vegetables and Garlic
Three-Cheese Heirloom Potato Soufflé
Chicken and Biscuits with Shallot and Thyme Cream Sauce
Rosemary/Red Wine Braised Beef Shank with Sweet Potato/Sour Cream Purée
Published in the Price-Pottenger Journal of Health & Healing
Spring 2013 | Volume 37, Number 1
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