| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Beverages | 1 | Batch | |
INGREDIENTS
| 1 | pk | (12 oz) cranberries |
| 5 1/4 | c | Boiling water |
| 3/4 | c | Plus |
| 1 | ts | Sugar * |
| 3/8 | ts | Cream of tartar |
| 1 | pk | Active dry yeast; (2 1/4 tsp) |
INSTRUCTIONS
* Turbinado sugar works well in this recipe. Put the berries in a large container and pop them with a potato masher. Cover with boiling water to extract the juice. Let stand for 12 hours. Strain out the berries, and set aside for another use. Measure out 1/4 cup of the liquid and combine with 1 tsp. sugar. Heat the mixture in the microwave for 12 seconds to lukewarm, add the yeast, and let proof for 5 minutes. To the remaining strained cranberry juice, add the sugar, cream of tartar, and yeast mixture. Cover, and let stand in a warm place for 8 hours. Strain the fermented cranberry juice (which is now kvass), bottle, and leave at room temperature for another 8 hours. Refrigerate until ready to serve. Posted to MM-Recipes Digest V5 #007 by valerie@nbnet.nb.ca (valerie) on Jan 7, 1998
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