Ingredients:
2 C of fresh or frozen cranberries
2 oranges, peeled
2 tsp Chinese 5 Spice
1/4 C unrefined sugar
1tsp sea salt
1/4 C starter, I used my ginger bug but you can use whey or kombucha
Place cranberries into a food processor and pulse a few times, then add the oranges and pulse until everything is processed. Add the rest of the ingredients and pulse until everything is mixed. Pack into a 1 quart jar, cover with a lid, and allow it to culture for 2-3 days at room temperature. Chill and enjoy. Most fruit ferments will keep in the fridge for a few weeks.
2 C of fresh or frozen cranberries
2 oranges, peeled
2 tsp Chinese 5 Spice
1/4 C unrefined sugar
1tsp sea salt
1/4 C starter, I used my ginger bug but you can use whey or kombucha
Place cranberries into a food processor and pulse a few times, then add the oranges and pulse until everything is processed. Add the rest of the ingredients and pulse until everything is mixed. Pack into a 1 quart jar, cover with a lid, and allow it to culture for 2-3 days at room temperature. Chill and enjoy. Most fruit ferments will keep in the fridge for a few weeks.
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