Cranberry Kvass
Servings: 1 /2 gallon
Ingredients
- 12-16 oz cranberries fresh or thawed from frozen
- 1/2 gallon water
- 1/2 cup sugar or more if you like it sweet
- 1 tablespoon rye sourdough starter how to make rye sourdough starter
- 1 tablespoon sprouted rye flour optional
Instructions
- Wash cranberries. Place cranberries and water into a large pot; turn heat to low.
- As soon as the berries start to burst open, turn heat off, remove them with a slotted spoon and strain through a sieve to separate flash from skins. Set the flash aside.
- Return skins back to the pot and simmer for 10 minutes or so, until the water turns bright red in color.
- Remove from heat, strain and discard the skins (or blend them and add them back to the liquid for more fiber); add sugar and whisk until it's dissolved.
- Cool; add pulp.
- Add rye sourdough starter and sprouted rye flour, if using; shake well.
- Cover tightly, and leave at room temperature for 24 -36 hours.
- At this point, you can strain it again to remove any large particles (I don't), cool and drink.
Notes
You will probably notice sediment on the bottom of your kvass during fermentation. You can keep the more clear part of the kvass and toss the cloudy sediment, or just stir it all together, which is what I do.