| 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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